Pumpkin and Fetta Parcels

  • Yield : 6
  • Servings : 2 - 3
  • Prep Time : 40m
  • Cook Time : 30m
  • Ready In : 2:30 h


Dough Ingredients:

  • 2 cups bread making flour
  • 3/4 cup  water – (luke warm)
  • 2 level dessertspoons plain yogurt
  • 1 level teaspoon dry yeast
  • 1 level teaspoon sugar
  • 1/2 teaspoon salt
  • Ingredients for Pumpkin Filling:
  • 300g Pumpkin – diced
  • 50g Fetta cheese – diced
  • 50g onion – thinly sliced
  • 1/2 teaspoon  finely grated garlic
  • 1/2 teaspoon  finely grated ginger
  • 1 level teaspoon cumin seeds
  • 1 level teaspoon ground cumin
  • 1 level teaspoon ground coriander
  • 1 level teaspoon garam masala
  • 1/2 teaspoon chili powder – optional
  • 1/4 teaspoon black cumin seeds
  • 1/4 teaspoon mustard seeds
  • salt and pepper for seasoning
  • 2 tablespoon olive oil


I made my dough in my bread making machine by adding all of the dough ingredients and setting on to knead then letting the dough rest for one hour. This is an automatic setting where the machine kneads for 30 minutes then lets it rest and rise for the next hour. However it would be just as easy to do it by hand by adding all of the dough ingredients in a large bowl then mix by spatula first then draw all ingredients together and start kneading on a board or clean surface. It should take roughly 10 minutes of kneading for the dough to reach smooth consistency. Once achieved leave it in a warm place to rise for at least an hour. Once risen divide the dough into 6 portions for a good size parcels or 8 to 12 portions if you wish to serve it as an entree. Smooth each dough then sit them aside.

During the beginning stages when the dough is set rise make your filling by roasting the diced pumpkin or pan roasting/frying in a tablespoon of olive oil turning it regularly for roughly ten minutes. I did mine in my fry pan with the cover on plus with the pumpkin skin on then only peeled it after cooking. It produced good result so you may wish to try it. Once the pumpkin is nearly cooked remove and put it aside to cool. In the same pan over medium heat with the remainder oil add the whole spices except cumin seeds followed by the onion, garlic and ginger. Stir these for roughly 5 minutes till the onions become slightly transparent. Now add all the ground spices and chili if used stir for a minute then switch off the heat and add the pumpkin (without the skin) mix and mash the pumpkin up slightly. Add the fetta with the seasoning of salt and pepper and let it cool before filling the parcels.

To fill the parcels roll out each dough portion as thinly as you can then add a dessertspoon of the filling in the centre and spread it slightly then fold two sides towards the centre covering the filling. Fold in the remaining two sides to meet each ends in the centre and press down gently to seal. If you are proficient at it you may roll the parcel out to neat and flat shape but without the filling being exposed. Place on a baking tray and brush both sides with some oil then sprinkle the top side with some cumin seed and place them slightly apart as it would rise while cooking. Place in the centre of preheated very hot oven 240 degrees Celsius for approximately 10 minutes. They are done when they turn golden.

Variations and Suggestions

I had to come up with this dish idea in a matter of hours of my friend asking me if I had a fresh and simple recipe idea during her fasting month (Ramadan). I was only too delighted to assist and my creative juices started flowing so I came up with this and the sticky rice recipe. Hope it is a hit with her and her friends in the West while being away from their home and loved ones during their special occasion and hope you enjoy it too. You may serve these parcels with some sauce or simply with natural yogurt.

Recipe Type: , Ingredients:
Average Member Rating

(2.5 / 5)

2.5 5 2
Rate this recipe

2 people rated this recipe

Related Recipes:




  • CF 60/60 Okonomiyaki my style Japanese Pancake

Recipe Comments

Post A Comment