Donna Hay's Roasted Pumpkin, Sage and Goat's Cheese Calzones

Donna Hay's Roasted Pumpkin, Sage and Goat's Cheese Calzones

Prep
75
Cooking time
55
Serves
4

Method

Preheat the oven to 200°C. Line 2 large baking trays with non-stick baking paper.

Add the pumpkin, leek, sage and Cobram Estate Classic Flavour Extra Virgin Olive Oil and lightly toss to coat. Sprinkle with salt and pepper and roast for 25–30 minutes or until the pumpkin is tender and lightly caramelised. Allow the cool on the tray.

To make the dough, add the flour, table salt and baking powder in a bowl and mix to combine. Make a well in the centre and add the yoghurt and Cobram Estate Classic Flavour Extra Virgin Olive Oil and mix well until a soft dough forms. Lightly dust a clean surface with flour and divide the dough into four even balls and set aside to rest for 10 minutes.

Roll each dough ball between sheets of non-stick baking paper until it is a rough 25cm round.

To assemble, remove the top layer of baking paper. Leaving a 2cm border, top half of each base with the pumpkin, leek, sage, kale, goat’s cheese and salt and pepper.

Brush the edges with water and gently fold over to enclose, pinching the edges to seal.

Place on baking trays lined with non-stick baking paper. Brush with Cobram Estate Classic Flavour Extra Virgin Olive Oil and top with fresh sage and sea salt. Bake for 20–25 minutes or until golden.

Ingredients Chevron Icon

Roasted Pumpkin, Sage and Goat’s Cheese Calzones

1kg peeled, thinly sliced butternut pumpkin

2 leeks, sliced

⅓ cup sage leaves, plus extra for topping

2 tablespoons Cobram Estate Classic Flavour Extra Virgin Olive Oil, plus extra for brushing

Sea salt and cracked black pepper

6 stalks kale or cavolo nero, stems removed

200g goat’s cheese, sliced

100g green Sicilian olives, pitted and sliced

Dough

4 cups plain wholemeal spelt flour, plus extra for dusting

1 teaspoon table salt

2 teaspoons baking powder

2 cups plain thick yoghurt

⅓ cup Cobram Estate Classic Flavour Extra Virgin Olive Oil

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