Name: Pumpkin and fetta pies
Cook time: 30 min
Total time: 30 min
Ingredients: 500 gram pumpkin, cut into 2cm pieces; 3 eggs; 200 gram fetta cheese, cut into 2cm pieces; 2 tablespoon finely grated parmesan cheese; 2 tablespoon sour cream; 1/3 cup (80g) drained char-grilled capsicum in oil, sliced thinly; 2 tablespoon halved seeded black olives; 4 green onions, sliced thinly; 1 (sheet) puff pastry, thawed; 1 teaspoon fresh basil, finely shredded

Ingredients

500 gram pumpkin, cut into 2cm pieces

3 eggs

200 gram fetta cheese, cut into 2cm pieces

2 tablespoon finely grated parmesan cheese

2 tablespoon sour cream

1/3 cup (80g) drained char-grilled capsicum in oil, sliced thinly

2 tablespoon halved seeded black olives

4 green onions, sliced thinly

1 (sheet) puff pastry, thawed

1 teaspoon fresh basil, finely shredded

Method

1.Preheat oven to 220°C (180°C fan-forced). Grease four 11cm pie tins.

2.Boil, steam or microwave pumpkin until tender, drain.

3.Meanwhile, combine eggs, cheeses, sour cream, capsicum, olives and green onion in large bowl. Add pumpkin, mix gently.

4.Cut pastry sheet into four squares, press each square into a tin, allowing pastry to hang over edge. Place tins on oven tray, divide filling among tins.

5.Bake pies about 15 minutes or until filling sets. Sprinkle with basil before serving.

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Ingredients

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