Ingredients

4 sheets of a good quality puff pastry
1 butternut pumpkin
½ bnc sage
300g baby spinach leaves
4 tbs cumin
Salt and pepper
Goat’s cheese

Method

• Prepare pumpkin by peeling, and then with large knife slice pumpkin into thin wide pieces.

• Chop sage and mix with cumin, salt and pepper.

• Heat oven to 190’C.

• Lay pastry onto a greased baking tray. Lay baby spinach leaves on top. Place pumpkin sheets onto spinach and sprinkle with cumin mix, repeat with pumpkin - 3 layers high.

• Place in oven and cook for 35 minutes. Leave to cool. Cut into either fingers or rounds.

• Reheat in oven for 10-12 minutes on 210’C. Served with a whipped goat’s cheese.