Pumpkin and Feta Tarts Recipe

1 sheet short crust pastry
100g butternut pumpkin, chopped finely
50g Greek feta, crumbled
1 tablespoon olive oil
1 egg, beaten lightly
2 tablespoons milk
2 tablespoons shredded fresh sage

1. Preheat oven to 200C fan-forced. Grease and line an oven tray with baking paper.
2. Cut pastry sheet into four squares. Combine pumpkin, feta and oil in a small bowl; divide mixture among pastry squares. Bring edges of pastry squares up around filling to make small parcels, open at the top.
3. Place tarts on prepared tray; brush with combined egg and milk. Bake about 15 minutes or until browned and crisp. Serve tarts sprinkled with sage.