Ingredients

350g pumpkin, peeled, cut into 1cm cubes

2 tsp olive oil

3 sheets frozen puff pastry, thawed

2 eggs

100ml light thickened cream

100g low-fat feta, crumbled

Preparation

  1. Preheat oven to 200°C. Grease two 12-hole muffin pans.
  2. Place pumpkin on a baking sheet lined with baking paper, drizzle with oil and season.
  3. Roast for 20 minutes or until cooked.
  4. Cut 20 rounds from the pastry sheets using a 6.5cm cutter.
  5. Press into muffin holes to cover base and a little of the sides.
  6. Whisk eggs and cream together.
  7. Divide pumpkin among rounds, top with 1 tsp of egg mixture, then sprinkle with feta.
  8. Bake for 15-20 minutes until golden.
  9. Cool slightly, then turn out.