With Helen Jackson
Time: 50 minutes
Cost per serve: $3.00
2 Tbsp olive oil
1 red onion, finely chopped
400g pumpkin, peeled and chopped into 1.5cm chunks
Salt and freshly ground black pepper
1/4 cup pine nuts, lightly toasted
1/2 cup grated parmesan cheese
100g feta, crumbled
1 tsp ground cumin
2 eggs, lightly whisked
2 sheets puff pastry
Heat the oil in a frying pan over a moderate heat, add onion and pumpkin, season and cook stirring at times, until tender.
Add pine nuts for the last few minutes of cooking.
Remove the pan from the heat, allow to cool and then mix in feta, parmesan, cumin and eggs.
Cut pastry into 8 x 9cm circles and spoon filling onto one half of each disc.
Fold pastry to form a crescent shape and press edges with a fork to seal.
Brush with egg wash or milk if you like and bake for 12-15 minutes until puffed and golden.
(Broadcast: 19 Mar 2012)