Free-Form Pumpkin Antipasto Pie

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (260 g)
  • Calories 1251.1
  • Total Fat - 117.8 g
  • Saturated Fat - 65.4 g
  • Cholesterol - 446.5 mg
  • Sodium - 1466.9 mg
  • Total Carbohydrate - 29.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2.5 g
  • Protein - 23.5 g
  • Calcium - 287.5 mg
  • Iron - 2.2 mg
  • Vitamin C - 8 mg
  • Thiamin - 0.4 mg

Step 1

Peel and deseed 400 grams of the pumpkin and cut into 2cm pieces and place on an oven tray and drizzle with 1 tablespoon olive oil and season with salt and pepper.

Step 2

Cook in a hot oven (200C) for about 20 minutes, or until tender and then remove and cool.

Step 3

Combine pumpkin in a large bowl with roughly chopped antipasto mix, olives and two-thirds of the feta, crumbled.

Step 4

Partially thaw 2 pastry sheets (note our pastry sheets are about 23c to 24cm square) and place on a large oiled oven tray, overlapping sheets about 2cm and press to seal.

Step 5

Spoon pumpkin mixture down the centre, leaving a 5cm boarder and crumble over remaining feta and fold up border around the filling.

Step 6

Cook in a hot oven (200C) for 25 minutes, or until cooked and serve with rocket (optional).

Tips & Variations


No special items needed.

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