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Stuffed Pumpkin Bread

Pumpkin and Feta Stuffed Bread Bites


pumpkin feta bites These little bread bites are stuffed full of flavor. They make a great lunch, snack or work well on an entertaining menu as a finger food. You can choose what ever you like and have available for the filling, use your imagination and the options are limitless. The dough is more suited to a savory rather than a sweet filling.

Stuffed Pumpkin Bread
Prep time
Cook time
Total time
Recipe type: Appetiser
Serves: 6
  • Filling:
  • 200 grams of pumpkin - cubed and cooked then mashed (with no liquid added)
  • 60 grams of feta - broken or chopped into pieces
  • 70 grams of chopped semi-dried (or sun-dried) tomatoes
  • Large handful of fresh sage leaves - chopped
  • handful of shaved Parmesan cheese
  • Bread:
  • 500 grams of '00' flour
  • 325 ml of warm water
  • ½ teaspoon of sea salt
  • 7 grams of dried yeast
  • ½ teaspoon castor sugar
  1. Add the yeast and sugar to the water, stir and let it sit for a couple of minutes until some bubbles start to appear on the surface
  2. To a bowl add the flour and salt and make a well in the middle
  3. Pour the water into the well and mix to combine
  4. Once combined tip onto a floured surface and knead until smooth
  5. Turn on the oven to 160 degrees
  6. Cover with a clean tea towel and let the dough sit covered for 30 minutes
  7. Flour a clean board and bread the dough in half
  8. Roll it out thinly
  9. Spread the pumpkin thickly along the edge closest to you and then sprinkle on the tomatoes, feta, Parmesan and sage
  10. Roll the dough away from you and then cut into bit sized pieces
  11. Cover the tray with a clean tea towel and allow to rest for another 30 minutes in a warm spot
  12. Put the pieces onto a baking tray and bake for 20-25 minutes until golden
pumpkin feta stuffed bread

 *The format and images of this post was updated 03/08/2014



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{ 11 comments… add one }
  • JJ @ 84thand3rd August 13, 2012, 9:32 am

    Love the flavours – that’s my kind of ‘sausage roll’!

    • Kyrstie August 13, 2012, 9:15 pm

      Hi JJ, yes they are kind of sausage roll-ish 🙂

  • Christie @ Fig & Cherry August 13, 2012, 4:18 pm

    Oh I love this idea!! Definitely have to give it a try as there are so many ripe pumpkins and squash around at the moment.

    • Kyrstie August 13, 2012, 9:14 pm

      Thanks Christie, yes I am on a bit of a pumpkin tangent at the moment 🙂 I am looking forward to planting my seeds soon and hopefully have my own crop next year.

  • Nic@diningwithastud August 13, 2012, 4:47 pm

    YUM! Kind of like little sausage rolls 🙂 pumpkin and feta is one of my favourite combos

    • Kyrstie August 13, 2012, 9:12 pm

      Hi Nic, yes you are right it took me ages to work out what to call them! The dough makes a thicker textured pastry than sausage rolls so I ended up naming them a bread. So fun to be able to name your creations 🙂

  • Seana Smith August 13, 2012, 8:54 pm

    Looks great. I’ve just been making bread, just simple white rolls last week. Then tried some olives and semi-dried tomato… and I can see where I’ll go next. Lovely!

    • Kyrstie August 13, 2012, 9:11 pm

      Thanks Seana, I think that there is something very satisfying about making a staple food like bread. Olives and semi dried tomato are such a great combination. I love it.

  • Chantelle@themarketbasket August 14, 2012, 1:18 pm

    These look delicious and would be great for a picnic. Would wholemeal flour work in this recipe instead of white flour?

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