Open Roast Pumpkin & Feta Pies
I made these for my birthday party. They are so quick and easy and never last long enough for a second trip around the room. Next time I will make a double batch because they are always snapped up so fast.
I made these for my birthday party. They are so quick and easy and never last long enough for a second trip around the room. Next time I will make a double batch because they are always snapped up so fast.
- Carbohydrate 3.41503242104084 g
- Cholesterol 32.490875155052 mg
- Fat 5.152239275272 g
- Fiber 0.1505 g
- Protein 1.9242116355318 g
- Saturated Fat 2.49036179976462 g
- Serving Size 1 1 Serving (37g)
- Sodium 75.3465876342444 mg
- Sugar 3.26453242104084 g
- Trans Fat 0.326187768577893 g
- Calories 66 calories
Step-by-step
- 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.
- 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.
Working in a compact kitchen with just two muffin pans demands methods that maximize oven space efficiently while keeping cleanup minimal. Cubing the pumpkin precisely to one centimeter ensures that the pieces roast uniformly within twenty minutes at 200 degrees Celsius without requiring batch cooking. Puff pastry thaws quickly at room temperature, but keeping the sheets refrigerated until just before cutting prevents the butter laminations from melting prematurely, which would otherwise compromise the flakiness of the finished crusts. Pressing these rounds into greased muffin holes creates a sturdy base for the wet filling. Visual cues remain the most reliable method for judging doneness since oven temperatures fluctuate wildly and toothpicks offer little assistance with custard sets. Look for the pastry edges to turn deeply golden and pull slightly away from the metal walls, while the egg and cream mixture should puff up firmly and show no wet center when gently nudged. Adjusting quantities up or down requires simple mathematical scaling of the custard base, though filling twenty cups at once demands careful coordination of the baking pans to ensure even heat circulation in cramped ovens. Allowing the pies to cool inside the pans for five minutes helps the pastry set sufficiently for easy extraction without tearing.
