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Open roast pumpkin & feta pies
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Perfect for any occasion, these mini appetizers are sure to be a crowd pleaser.
Ingredients:
  • 350g pumpkin, peeled, cut into 1cm cubes
  • 9.20 gm olive oil
  • 3 sheets frozen puff pastry, thawed
  • 2 eggs
  • 100ml light thickened cream
  • 100g low-fat feta, crumbled
Instructions:
  • Preheat the oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper, drizzle with oil, season, and roast for 20 minutes or until cooked.
  • Cut out 20 rounds from the pastry sheets using a 6.5cm cutter and gently press them into muffin holes covering the base and slightly up the sides. Mix eggs and cream, then evenly distribute pumpkin among the rounds. Top each with 1 teaspoon of the egg mixture and a sprinkle of feta. Bake for 15-20 minutes until golden, cool briefly, and then gently remove from the muffin tin.

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