Halloween Pumpkin Feta Pies

METHOD

• 1
  In a bowl, mix flour, turmeric, and a pinch of salt.
• 2
  Add butter, cut into small pieces, and mix until the mixture resembles fine breadcrumbs.
• 3
  Then add egg yolks and 2 teaspoons of cold water and mix again until the mixture starts to come together. Try to squeeze it between your fingers – if it sticks, turn the mixture out onto a work surface. If it's too dry, add more water, 1 teaspoon at a time. Knead the dough by hand until it comes together.
• 4
  Place the dough on baking paper, cover with another piece of baking paper, and roll out into a thin sheet using a rolling pin. Then chill it in the refrigerator for an hour.
• 5
  Place the pumpkin on a baking sheet lined with baking paper. Drizzle with olive oil, season with salt and pepper.
• 6
  Bake for approximately 20 minutes (until the pumpkin is soft) at 180 degrees Celsius - top and bottom heat.
• 7
  Meanwhile, in a pan with 1 tablespoon of oil, sauté the onion until soft, add crushed garlic and sauté until golden. Let cool.
• 8
  Add the roasted pumpkin, nutmeg, thyme leaves, chili to taste, season with salt and pepper. Add crumbled feta and mix everything together.
• 9
  Grease six muffin tin cavities with butter and line each with a strip of baking paper that will extend upwards.
• 10
  From the rested dough, cut out 6 circles with a diameter of 10 cm and 6 with a diameter of 7 cm. Cut out faces from the smaller ones.
• 11
  Press the larger circles into the muffin tins.
• 12
  Fill with the prepared pumpkin mixture and cover with the circles with faces. Brush with beaten egg.
• 13
  Bake at 180 degrees Celsius for 40 minutes until golden brown. Let cool and carefully unmold.