Open Roast Pumpkin Feta Pies

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

The ingredient of Open Roast Pumpkin Feta Pies

• 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

The Instruction of open roast pumpkin feta pies

• preheat oven to 200u00b0c 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
• 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

Nutritions of Open Roast Pumpkin Feta Pies

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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