Open Roast Pumpkin & Feta Pies Recipe

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Ingredients:

Serving

350 g pumpkin, peeled, seeded, cut into 1cm cubes
2 tsp olive oil
3 sheets frozen puff pastry, thawed
2 eggs
100 ml light thickened cream
100 g low-fat feta, crumbled

Directions:

Preheat oven to 200°C
Grease two 12-hole muffin pans.
Place pumpkin on a baking sheet lined with baking paper, drizzle with oil and season. Roast for 20 minutes or until cooked.
Cut 20 rounds from the pastry sheets using a 6.5cm cutter and press into muffin holes to cover base and a little of the sides.
Whisk eggs and cream together.
Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta.
Bake for 15-20 minutes until golden.
Cool slightly, then turn out.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	155.83 Kcal (652 kJ)
Calories from fat	101.14 Kcal
		% Daily Value*
Total Fat	11.24g	17%
Cholesterol	41.64mg	14%
Sodium	165.66mg	7%
Potassium	145.95mg	3%
Total Carbs	9.98g	3%
Sugars	2.09g	8%
Dietary Fiber	0.63g	3%
Protein	4.28g	9%
Vitamin C	3.2mg	5%
Iron	1mg	6%
Calcium	63mg	6%

Amount Per 100 g
Calories	197.76 Kcal (828 kJ)
Calories from fat	128.35 Kcal
		% Daily Value*
Total Fat	14.26g	17%
Cholesterol	52.84mg	14%
Sodium	210.22mg	7%
Potassium	185.21mg	3%
Total Carbs	12.67g	3%
Sugars	2.65g	8%
Dietary Fiber	0.8g	3%
Protein	5.43g	9%
Vitamin C	4mg	5%
Iron	1.3mg	6%
Calcium	79.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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