Friday, January 23, 2009

Open roast pumpkin and feta pies

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

Makes 20

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

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.

delicious. - Page 120
Recipe by Mandy Biffin


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