Michael Meredith
0
Servings
45 mins
Prep
20 mins
Cooking
These moreish canapés combine sweet kumara with salty feta and earthy herbs, plus a crunchy topping of roast pumpkin seeds. They can be made up to a week in advance by keeping the filled pastry rolls in the freezer until you're ready to bake. Alternatively, prepare the kumara mixture one day in advance and keep it in the fridge until you're ready to prepare the pastries. This recipe makes about 4 canapés per serving.
Puff pastry
0g
Filling
Orange kumara
0g
Sage, finely chopped
0 Tbsp
Rosemary, finely chopped
0 Tbsp
Feta cheese, crumbled
0 Tbsp
Instructions
1
Take the pastry out of the freezer to thaw. You want it to be cool but flexible when you use it.
2
Peel the kumara and chop it into large pieces. Place the kumara pieces in a pot of salted water, and put it on the stove at a high heat. Bring to a rapid boil, and cook for about 15 minutes, until easily pierced with a fork.
3
Drain away the water and crush the warm kumara with a fork. Cool the mashed kumara in the fridge.