Ingredients
Pastry:
400g Plain Flour
250g Butter
100ml Iced Water
Topping:
450g Chorizo Sausage, thinly sliced
500g Pumpkin
1 large Spanish Onion
350g Danish Fetta
1 jar Chillies in Lime & Tequila Syrup
100ml Olive Oil
1 Egg Yolk
Method
Mix flour and butter in food processor until it resembles breadcrumbs, add water and mix until it forms a ball. Rest for 1 hour in fridge covered with food wrap.
Slice onion thinly, sauté in a little olive oil until golden, add Tequila Syrup and reduced until caramelised.
Dice pumpkin (1cm pieces) toss through olive oil, roast in hot oven for 5mins or until just cooked.
Roll out pastry on floured surface, cut into 6 circles, fold and twist sides and place on oiled tray. Prick centre with fork and brush pastry with a little egg yolk and water. Partly cook for about 7 minutes in moderate oven.
Spread pastry base with onion mix, scatter pumpkin, chorizo, diced chillies and then crumbled Feta.
Bake in oven for about 8 minutes at 180°C.