to share recipes and cooking advice.
Mini Pumpkin Pies
Mini Pumpkin Pie
These small pumpkin pies are an ideal snack to be eaten hot or cold.
You can cut everything up as small as you like, and it works every time.
Team it with many other dishes as a main, or I eat them on their own with a salad, for lunch, dinner or another good recipe for a buffet.
I have used a jar of char grilled capsicum however you can make your own by grilling red capsicum, skin side up, till skin is burnt, and then peeling off the skin when cool.
They look attractive, and taste "yummy".
: 30 minutes
: 25 minutes
: 12 pies
450- 490 g pumpkin, peeled
3 eggs, beaten lightly
200 g feta, cut into pieces
2 tbsp Parmesan, grated
2 tbsp sour cream
80 g char grilled capsicum, sliced finely
2 tbsp Kalamata olives, halved
4 spring onions, cut
1 sheet puff pastry
1 tsp shredded basil (optional)
Turn on oven to 200°C or 190°C if fan forced.
Boil or steam the pumpkin till just tender -do not overcook at this stage.
Pumpkin pieces ready to be cooked
Combine the egg, capsicum and olives.
Egg, capsicum, olives
Add the two cheeses, sour cream, and half the spring onions.
Feta can be cut smaller than I did it
Mix this gently.
Cut the pumpkin into smaller pieces.
Pumpkin can be cut to whatever size you want
Add pumpkin to rest of ingredients, and mix gently.
Pumpkin now added
Defrost the pastry, and I always roll mine out a bit as I prefer it thinner.
Using a 12 hole large muffin pan, grease slightly or spray with olive oil. You could also use baking paper though this takes longer as it needs to be cut.
Cut pastry into pieces that will fit in the muffin pan -I used a glass as a guide.
Measure cup to get correct size
Put pastry in each of the muffin holes, once again thinning it out so it goes up the edges a bit.
Pastry ready for filling
Divide the filling equally into the pastry.
Ready to bake
If any liquid on the bottom of the mixing dish, pour this over each pie.
All filling now used
Bake for about 15 minutes or until the filling sets. Sprinkle with basil, if using and balance of the spring onions (I used neither however it looks nicer with the green on top!)
Ready to eat
I like this Recipe
Submit your recipes for a share of ad revenue -
More Recipes by
Fresh Red Salmon Parcels in Filo, Topped with Chive Cream
Asian Style Chicken & Cashew Cakes with Cream Cheese and Coriander
Vegetarian Carrot Zucchini and Parsnip Fingers with Cheese
Potato Rosti With Lemon Cream Cheese and Smoked Salmon
Easy Moist Date and Nut Honey Cake
Simple Healthy Avocado and Scrambled Egg Breakfast
view all recipes by Finy
on Other Hubs
Do you change your glasses frames regularly and what colours do you prefer?
Do you remember if you put on a lot of weight when you were pregnant?
Gluten Free Coconut Macaroons by Unibic
Do you still eat white bread even though it is supposedly not healthy?
Submit a Comment
Zucchini and Spinach Lasagna
Gluten Free and Refined Sugar Free Apple Cake
Easy Spinach and Feta Gozleme
Baby Spinach, Avocado and Walnut Salad
Mac and No Cheese
Steamed Thai Chicken Bites with Pak Choi
Reduced Fat Butter Chicken
Green Tea Soba Noodle Salad
Roast Asparagus with Yoghurt and Dill Dip
Zucchini and Spinach Lasagna
Tips for Writers
Copyright 2012-2017 On Topic Media PTY LTD. ABN 18113479226.
Receive our most popular recipes in the the RecipeYum email newsletter
no thanks, take me to the website