I recently had a conversation with my father about favourite vegetables. I don’t know how we got on the topic, or why, but we both agreed that the pumpkin wins the prize. Pumpkins are just so versatile! They can be sweet or savory, mashed or roasted, in a bread or a pie or a side of their own. I found a recipe in one of those free Coles magazines last weekend and proceeded to make a Pumpkin, fetta and rosemary twist. I’ve renamed it a plait, because you do indeed plait it, not twist it. But aside from that slight (and irrelivent to anyone not as obsessive as me) detail, the recipe was wonderful. Next time, I’d add double the fetta. Remember- if in doubt, ADD MORE CHEESE!
Pumpkin, Fetta and Rosemary Plait
- 400g peeled, chooped kent pumpkin, boiled
- 2 1/2 to 3 cups self raising flour
- pinch salt
- 60g cod butter, chopped
- 200g (use 400g, trust me!) fetta, chopped into small cubes
- 2 tbsp dried rosemary
- 1/2 cup buttermilk, plus 1 tbsp for brushing
- Preheat oven to 220 degrees celcius
- Mash 2/3 cup pumpkin. Dice remaining and set aside
- Place 2 cups flour and salt into a large bowl, add butter and rub into flour until it resembles breadcrumbs.
- Add mashed pumpkin, fetta and rosemary and combine
- Make a well in the center and add buttermilk.
- Stir gently with a flat bladed knife until a dough forms. Add extra flour at this point if needed to form a good dough.
- Turn onto a floured surface and knead gently. Roll out into a rectangle and divide into three equal portions.
- Roll each portion into a equal sized snake, about 4cm in diameter each.
- Grease a baking tray and plait the three portions together. Squeeze the ends together so that they join.
- Top with reserved diced pumpkin and rosemary and then brush with buttermilk.
- Bake for 20 minutes (may need longer. It should d=sound hollow when tapped.
- Break into pieces and enjoy with a soup or with butter.