Name: Open Roast Pumpkin and Fetta Pies Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 20
Ingredients: 350 g pumpkin cubed peeled small; 2 tsp olive oil; 3 sheets puff pastry thawed; 2 egg; 100 ml Cooking Cream; 100 g low-fat fetta crumbled

by Lady_Greenfingers Last updated on 04/11/2022

Simple and tasty, just as nice cold as hot. - Lady_Greenfingers

Ingredients

350 g pumpkin cubed peeled small
2 tsp olive oil
3 sheets puff pastry thawed
2 egg
100 ml Bulla Cooking Cream
100 g low-fat fetta crumbled

Method

Step 1

Preheat oven to 200C. Grease two 12 hole muffin pans.
Step 2

Place pumpkin on a baking sheet lined with baking paper, drizzle with oil and season.
Step 3

Roast for 20 minutes or until cooked.
Step 4

Cut 20 rounds from the pastry sheets using a 6.5 cm cutter. Press into muffin holes to cover base and a little of the sides.
Step 5

Whisk eggs and cooking cream together.
Step 6

Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta.
Step 7

Bake for 15-20 minutes until golden.
Step 8

Cool slightly, then turn out onto a wire rack.