Open Roast Pumpkin & Feta Pies
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
20 pies
ingredients
- 350 g pumpkin, peeled, cut into 1 cm cubes
- 2 teaspoons olive oil
- 3 sheets frozen puff pastry, thawed
- 100 ml thickened light cream
- 100 g low-fat feta, crumbled
directions
- Preheat oven to 200˚C, grease two 20 holes in several muffin pans, place the pumpkin on a baking sheet, drizzle with oil and season to taste, roast for 20 minutes or until cooked.
- Cut 20 rounds from the pastry sheets using a 6.5cm cutter, press into the muffin holes to cover the base and a little of the sides, whisk the eggs and cream together, divide the pumpkin pieces among the rounds, top each with 1 teaspoon of the egg mixture, then sprinkle with the feta and bake for 15-20 minutes until golden, cool slightly and then turn out from the muffin pans.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!