Open roast pumpkin & feta pies
I made these for my birthday party. They are so quick and easy and never last long enough for a second trip around the room. Next time I'll make a double batch because they are always snapped up so fast.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 ea eggs
- 2 teaspoons olive oil
- 350 grams pumpkin peeled, cut into 1 cm cubes
- 3 sheets puff pastry thawed
- 100 ml cream (thickened, light)
- 100 g feta cheese (low-fat) crumbled
- Carbohydrate 3.41503242104084 g
- Cholesterol 32.490875155052 mg
- Fat 5.152239275272 g
- Fiber 0.1505 g
- Protein 1.9242116355318 g
- Saturated Fat 2.49036179976462 g
- Serving Size 1 1 Serving (37g)
- Sodium 75.3465876342444 mg
- Sugar 3.26453242104084 g
- Trans Fat 0.326187768577893 g
- Calories 66 calories
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. 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.
