Open roast butternut squash and feta pies
(from Elyce123’s recipe box)
Makes 20
Source: delicious. July 2006
Prep time: 15 minutes
Cook time: 40 minutes
Categories: July
Ingredients
- 350g butternut squash, peeled, deseeded and cut into 1cm cubes
- 2 tsp olive oil
- 375g pack ready-rolled puff pastry
- 2 eggs
- 100ml whipping cream
- 100g low-fat feta, crumbled
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6. Put the butternut squash on a baking sheet lined with baking paper, drizzle with the oil and season. Roast for 20 minutes, turning halfway, until cooked.
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anwhile, unroll the pastry and roll it out a little thinner. Using a 7.5cm plain cutter, cut out 12 rounds. Re-roll the trimmings and use the cutter to cut out 8 more rounds. Take 2 × 12-hole muffin tins and press the rounds into 20 holes to cover the bases and a little of the sides.
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Whisk the eggs and cream together. Divide the squash between the pastry cases, then pour over the egg mixture. Sprinkle with the feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out. Serve warm or at room temperature.