Pietenzakjes with Pumpkin and Feta: (makes 20)
- 25 gr butter
- 200 gr pumpkin pieces (I used frozen ones)
- 150 gr feta
- handful of fresh chives
- 1 tsp speculaas spices
- 10 square dough sheets for savoury pie
- 1 egg
Heat the butter in a pan. Mix it with the pumpkin, 1 tbsp of water and a dash of salt. Cook this for about 15 minutes with a lid on the pan until the pumpkin is soft. Remove the lid and let the moisture evaporate. Make a mash from the pumpkin and spread it on a plate to cool down.
Crumble the feta in a bowl with the speculaas spices and chives. Also add the pumpkin mash and spice it up with some (red) pepper to taste. Pre heat the oven to 180 degrees. Half the sheets of dough and spread them with the sticky side up. Scoop a spoon of pumpkin stuffing on 1 half of a piece of dough. Fold over the other half and press it close. Twist the upper side closed like a sack.
Place some parchment paper on a baking tray and place the sacks on the paper. Cover them with an egg wash from the beaten egg. Place them in the oven for about 20 minutes.