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“These little pies are yum hot or cold. I think they'd be great, served alongside the right soup. Source: Delicious magazine - October 2005”
READY IN:
1hr 5mins
YIELD:
20 pies
UNITS:
US

Ingredients Nutrition

Directions

  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.

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