Open Roast Pumpkin & Feta Pies

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

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

Recipe

• 1 preheat oven to 200°c
• 2 grease two 12-hole muffin pans.
• 3 place pumpkin on a baking sheet lined with baking paper, drizzle with oil and season. roast for 20 minutes or until cooked.
• 4 cut 20 rounds from the pastry sheets using a 6.5cm cutter and press into muffin holes to cover base and a little of the sides.
• 5 whisk eggs and cream together.
• 6 divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta.
• 7 bake for 15-20 minutes until golden.
• 8 cool slightly, then turn out.