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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 teaspoon rosemary, finely chopped, plus extra sprigs for topping
1/2 cup buttermilk, plus 1 teaspoon extra for brushing
20g butter, to serve (optional)

Method

Step 1 Preheat oven to 220C or 200C fan-forced. Line a baking tray with baking paper.
Step 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.
Step 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.
Step 4 Brush with extra buttermilk. Bake for 15-20 mins, until hollow sounding when tapped. Break into pieces and serve with butter, if using.

Pumpkin, fetta and rosemary twist

How to make Pumpkin, fetta and rosemary twist

Ingredients

Method