Pumpkin and fetta pies

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.