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!

Recipe «Open roast pumpkin & feta pies» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.