Pumpkin strudel with feta and pumpkin seeds

Ingredients for 4 servings:

• ½ Hokkaido pumpkin(s)
• 1 onion(s)
• 1 garlic clove(s)
• some oil for frying
• 25 ml vegetable stock, approx.
• salt and pepper
• 200 g feta cheese or shepherd’s cheese
• 1 handful of pumpkin seeds
• 1 pack of puff pastry, approx. 270 g
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Wash the pumpkin, halve it, remove the seeds, and cut into cubes. Peel the onion and garlic, finely chop them, and sauté them in a pan with a little oil. Add the diced pumpkin and fry. Pour a little vegetable stock over the vegetables and simmer until the pumpkin is tender and the stock has evaporated. Season the ingredients with salt and pepper. Remove the pan from the heat and stir in the diced feta and half of the pumpkin seeds. Season to taste before filling the strudel. Unroll the puff pastry and place the pumpkin filling in the center. Fold over one side, brush the edge with beaten egg, and then fold over the other side. Brush the strudel with the remaining beaten egg and sprinkle with the remaining pumpkin seeds. Bake the strudel at 180°C for about 30 minutes. A fresh salad goes very well with it.