I made these for my birthday party. They are so quick and easy and never last long enough for a second trip around the room. Next time I'll make a double batch because they are always snapped up so fast.
Preheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper. drizzle with oil and season. Roast for 20 minutes or until cooked.
Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides. Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 66 | ||
Calories from Fat: 46 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 32.5mg | 10 % | |
Sodium 75.3mg | 3 % | |
Potassium 75.6mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.3g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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