Family friendly

Open roast pumpkin and feta pies

Name: Open roast pumpkin and feta pies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 20
Ingredients: 350g pumpkin, peeled, cut into 1cm cubes; 2 teaspoons olive oil; 3 sheets frozen puff pastry, thawed; 2 eggs; 100ml light thickened cream; 100g low-fat feta, crumbled

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by delicious. team

delicious. team

Oct 02, 2015

Whether they're for a light lunch or finger food at a cocktail party, these little beauties by recipe writer Mandy Biffin will go down a treat!

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

Method

1.

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.
2.

Cut 20 rounds from the pastry sheets using a 6.5cm cutter. 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.