Name: Pumpkin and chorizo tarts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 500 gram pumpkin, peeled, seeded, cut into small cubes; 2 teaspoon oil; 1 tablespoon roughly chopped rosemary; 2 sheets frozen puff pastry, thawed; 1 chorizo, finely chopped; 1 red onion, thinly sliced; 1 tablespoon chopped parsley; 100 gram feta, crumbled, to serve

Ingredients

500 gram pumpkin, peeled, seeded, cut into small cubes

2 teaspoon oil

1 tablespoon roughly chopped rosemary

2 sheets frozen puff pastry, thawed

1 chorizo, finely chopped

1 red onion, thinly sliced

1 tablespoon chopped parsley

100 gram feta, crumbled, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease 2 x 12-hole round-based patty pans.

2.Place pumpkin, oil and rosemary into a baking dish. Season to taste. Bake for 15-20 minutes, until tender.

3.Meanwhile, cut 8cm rounds from pastry using a cutter. Press into prepared pan. Bake for 10-12 minutes, until golden.

4.Heat oil in a frying pan on high. Cook chorizo and onion for 4-5 minutes, until golden. Drain on paper towel.

5.In a bowl, combine pumpkin, chorizo mixture and parsley. Spoon mixture into tart cases. Serve sprinkled with feta.

Use kumara, if preferred. Tails can be lapped with some toasted pine nuts.
Note

Woman's Weekly Food

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Ingredients

Method

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