P61: PUMPKIN, SPINACH & FETA PIE
P62: PRAWN & HADDOCK FISHCAKES
P62: CRISPY SALMON TACOS
P63: SAUSAGE & PUMPKIN PIES
BAKE AND DECORATE WWW.FOODHEAVENMAG.COM
Spooky pumpkin, spinach & feta pie
SERVES 4
½ aKnorr vegetable stock cube
1 whole pumpkin
50g (1¾oz) baby leaf salad
1 balsamic vinegar sachet
(15ml) 1 red onion
5g thyme Vegetable oil Salt and freshly ground black pepper
100g (3½oz) crème fraîche
80g (2¾oz) baby leaf spinach
2 garlic cloves
3 white potatoes
120g (4½oz) traditional puff pastry
30g (1¼oz) Greek feta cheese
Preheat the oven to 220°C/Gas Mark 7 and boil half a kettle. Peel the pumpkin and cut in half, scoop out the seeds and discard, then cut the pumpkin into bitesized pieces. Peel and chop the red onion into wedges. Tip: Keep your pastry chilled in the fridge until step 4 to make
