Open Roast Pumpkin & Feta Pies |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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These little pies are yum hot or cold. I think they'd be great, served alongside the right soup. Source: Delicious magazine - October 2005 Ingredients:
350 g pumpkin, peeled, seeded, cut into 1cm cubes |
2 teaspoons olive oil |
3 sheets frozen puff pastry, thawed |
2 eggs |
100 ml light thickened cream |
100 g low-fat feta, crumbled |
Directions:
1. Preheat oven to 200°C
2. Grease two 12-hole muffin pans.
3. Place pumpkin on a baking sheet lined with baking paper, drizzle with oil and season. Roast for 20 minutes or until cooked.
4. 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.
5. Whisk eggs and cream together.
6. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta.
7. Bake for 15-20 minutes until golden.
8. Cool slightly, then turn out.
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