Open Roast Pumpkin & Feta Pies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

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

Recipe

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