Open Pumpkin and Feta Pies

26 Oct

On Monday I posted about pumpkins and how I am on a mission to prove to you that there is more to them than just Halloween decorations. So just in case you didn’t believe me, here is another (very simple) recipe that also uses pumpkin. You know, just to prove I’m not flakey.

I can’t say the same about these little guys. They are indeed flakey but the good kind of flakey: crunchy, golden flakes of can’t-get-enough pastry. I have made these pies before using puff pastry but this time around I used filo pastry. Both were good so I’d say use whatever pastry you can get your hands on.

To make them even a wee bit fancier, I added some torn sage leaves and thyme. Just don’t be too heavy-handed with the herbs though otherwise the flavour will over-power the gentleness of the pie.

Has the pumpkin-pushing mission come to an end? Maybe not. Watch this space…

Recipe by Mandy Biffin
www.taste.com.au

Open Roast Pumpkin & Feta Pies – Makes 20

350 grams of pumpkin, peeled and cut into 1cm cubes
Drizzle of olive oil
3 sheets of frozen puff (or filo) pastry, thawed
2 eggs
100ml of light thickened cream
100 grams of low-fat feta, crumbled
Mixed herbs, to sprinkle over the tops (thyme and sage)

Method:
Preheat the oven to 200C. Grease two 12-hole muffin pans. Place pumpkin on baking sheet lined with baking paper, drizzle with the olive oil and season with salt and pepper. 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.

For extra flavour, I sprinkled a small pinch of mixed herbs over the tops at this point. Bake for 15-20 minutes until golden. Cool slightly, then turn out.

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One Response to “Open Pumpkin and Feta Pies”

  1. Melissa November 6, 2011 at 5:54 pm #

    Mmm, those look super tasty. I love pumpkin, so good in muffins and soup too!

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