Pumpkin, fetta and rosemary twist

Nothing beats the smell of home-made bread just out of the oven. This pumpkin, feta and rosemary twist recipe is the perfect addition to any dinner table.

Recipe «Pumpkin, fetta and rosemary twist» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 400g kent pumpkin, steamed, peeled, chopped, 2 cups self-raising flour, sifted, 1 pinch salt, 60g cold butter, chopped, 200g fetta cheese, crumbled , 1 tsp rosemary, finely chopped, plus extra sprigs for topping, 1/2 cup buttermilk, plus 1 tsp extra for brushing, 20g butter, to serve .

Ingredients:

• 400g kent pumpkin, steamed, peeled, chopped 
• 2 cups self-raising flour, sifted 
• 1 pinch salt 
• 60g cold butter, chopped 
• 200g fetta cheese, crumbled 
• 1 tsp rosemary, finely chopped, plus extra sprigs for topping 
• 1/2 cup buttermilk, plus 1 tsp extra for brushing 
• 20g butter, to serve 

Instructions

1. Preheat oven to 220C or 200C fan-forced. Line a baking tray with baking paper.
2. Mash 2/3 cup pumpkin. Dice remaining pumpkin and set aside. Place flour and salt into a large bowl. Add butter and using fingertips, rub butter into flour until mixture resembles breadcrumbs. Add mashed pumpkin, fetta and chopped rosemary and stir to combine. Make a well in centre. Add buttermilk. Using a flat bladed knife, stir until a dough forms.
3. Turn dough onto a lightly floured surface and knead gently to form a rectangle. Cut dough into 3 equal pieces. Roll each piece into 4cm thick log. Place onto prepared tray and plait dough together. Top with reserved diced pumpkin and rosemary sprigs, pressing lightly into dough.
4. Brush with extra buttermilk. Bake for 15-20 mins, until hollow sounding when tapped. Break into pieces and serve with butter, if using.