Really, really good veggie recipe

[Pancake01]

I made these last night. They were very, very nice indeed and I would thoroughly recommend them for a veggie dinner party.

Pumpkin Fatayer


Dough


220g all purpose flour, plus extra for dusting
½ teaspoon sea salt
½ teaspoon dried yeast
100ml warm water
2 tablespoons olive oil


Filling



800g pumpkin or squash, peeled, seeded and chopped into small chunks
½ garlic clove, crushed to a paste with salt
1 tablespoon olive oil
80g feta cheese, crumbled and mixed with ½ small bunch fresh oregano, chopped
1 tablespoon, pinenuts, lightly toasted
sea salt and black pepper


To make the fatayer dough, place the flour and salt in a large mixing bowl. Dissolve the yeast in the water and pour the oil into the water. Now pour the water into the flour a bit at a time while mixing. When all the water is added, transfer to a floured surface and knead well. If the dough is still sticky add a little more flour; if it is still crumbly add a little more water. Continue kneading for about 5 minutes until the dough is no longer tacky, but soft, elastic and smooth. Set aside to rest on the floured surface covered by a cloth.
Meanwhile, preheat the oven to 450 degrees. To start the filling, toss the pumpkin with garlic and olive oil, and season. Place on a baking sheet in the preheated oven for about 25 minutes or until soft. Remove and cool. Puree and taste for seasoning.
To make the fatayer, divide the dough in four and roll into balls. On a generously floured surface, using a rolling pin, gently roll each ball to approximately ¼” thick, making sure the shape is a rough circle about 6.5” in diameter. Put 1 tablespoon of the pumpkin and put a quarter of the feta (with oregano) and pinenuts on top. Moisten the edge of the circle with a little water, then lift the dough into the center around the triangle of pumpkin. With your fingers, gently squeeze the adjoining edges together until sealed. Trim the edges of the triangle of any excess dough and pinch together again.
Place the four fatayer on an oiled baking tray and bake for about 10-15 minutes in the preheated oven, or until the dough begins to color, but not totally crisp.
Serves 4
Recipe from Moro by Sam and Sam Clark. Ebury Press. 2001.

[Lady M's Mummy]

They sound yum but very time consuming.

We are having your veggie lentil shepherds pie tonight!

[Pancake01]

They aren't that bad time wise. And not as fiddly as I thought, but yes, probably not an every day meal.

[Jelly]

I made these for lunch today and they were scrummy. They are not difficult or time consuming at all.

[Teresa]

That sounds lovely.