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Mini Pumpkin Pies

by Finy (follow)
Dinner (2078)      Lunch (1628)      Snack (765)      Pumpkin (115)      Baked (59)      Feta (59)      Buffet (52)      Olives (22)     

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".

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Makes: 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 200C or 190C 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.

Mixed ingredients

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 - 8
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