Stuffed Pumpkin Bread
August 13, 2012
Stuffed Pumpkin Bread
Pumpkin and Feta Stuffed Bread 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
Author: Kyrstie Barcak - A Fresh Legacy
Recipe type: Appetiser
Serves: 6
Ingredients
- 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
Instructions
- 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
- To a bowl add the flour and salt and make a well in the middle
- Pour the water into the well and mix to combine
- Once combined tip onto a floured surface and knead until smooth
- Turn on the oven to 160 degrees
- Cover with a clean tea towel and let the dough sit covered for 30 minutes
- Flour a clean board and bread the dough in half
- Roll it out thinly
- Spread the pumpkin thickly along the edge closest to you and then sprinkle on the tomatoes, feta, Parmesan and sage
- Roll the dough away from you and then cut into bit sized pieces
- Cover the tray with a clean tea towel and allow to rest for another 30 minutes in a warm spot
- Put the pieces onto a baking tray and bake for 20-25 minutes until golden
*The format and images of this post was updated 03/08/2014
Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
Love the flavours – that’s my kind of ‘sausage roll’!
Hi JJ, yes they are kind of sausage roll-ish 🙂
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.
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.
YUM! Kind of like little sausage rolls 🙂 pumpkin and feta is one of my favourite combos
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 🙂
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!
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.
These look delicious and would be great for a picnic. Would wholemeal flour work in this recipe instead of white flour?
Hi Chantelle, yes for sure.