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How to make Open roast pumpkin & feta pies

Yield = 20
Prep time: 0:10
Cook time: 0:35
Total time: 0:45

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

Method

  • Step 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.
  • Step 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.