Open roast pumpkin & feta pies
Savor the irresistible flavor combination of roasted pumpkin and creamy feta cheese in these delightful open roast pumpkin & feta pies. With layers of flaky puff pastry, a rich egg and cream filling, and a touch of olive oil, these savory pies make the perfect appetizer or light meal. Prep in no time and indulge in gourmet taste with every bite!
- 31 Mar 2024
- Cook time 35 min
- Prep time 10 min
- 10 Servings
- 6 Ingredients
Open roast pumpkin and feta pies make for a delightful and savory dish that is perfect for any meal. Combining the natural sweetness of roasted pumpkin with the tangy bite of feta cheese, encased in a crispy puff pastry, this recipe is sure to impress family and friends. With just a few simple ingredients, you will have a delicious and visually appealing pie that everyone will love.
Ingredients:
Instructions:
Preheat your oven to 200°C (392°F).
- Place the pumpkin cubes in a baking tray.
- Drizzle with 2 teaspoons of olive oil and toss to coat evenly.
- Roast in the preheated oven for about 20-25 minutes or until the pumpkin is tender and slightly caramelized.
- Remove from the oven and allow to cool slightly.
- While the pumpkin is roasting, remove the puff pastry sheets from the freezer to thaw. You can cut each sheet into quarters if making small pies, or leave whole for larger pies.
- Once thawed, line your baking dishes or tart pans with the puff pastry, pressing gently to fit and trimming any excess. Prick the base of the pastry lightly with a fork to prevent it from puffing up too much during baking.
- In a medium-sized bowl, beat the 2 eggs until well-combined.
- Add the heavy whipping cream, continuing to whisk until the mixture is smooth and homogeneous.
- Season with a little salt and pepper if desired (be mindful that feta also adds saltiness).
- Evenly distribute the roasted pumpkin cubes into the prepared pastry shells.
- Crumble the feta cheese over the pumpkin pieces.
- Pour the egg and cream mixture over the pumpkin and feta, filling each pastry shell nearly to the top.
- Place the filled pastry shells in the preheated oven.
- Bake for about 25-30 minutes or until the filling is set and the pastry is golden brown.
- The pies are done when the filling is firm to the touch and the crusts are beautifully golden.
- Remove the pies from the oven and let them cool slightly before serving.
- These pies are delicious served warm or at room temperature. Enjoy them as a main dish or a savory side!
Tips:
- Preheat your oven to 200°C (400°F) for best roasting results.
- Cut the pumpkin into small, uniform cubes to ensure even roasting and faster cooking.
- Brush the puff pastry edges with beaten egg for a golden and shiny finish.
- Allow the roasted pumpkin to cool slightly before mixing with other ingredients to prevent the pastry from becoming soggy.
- Season the pumpkin with a little salt and pepper before roasting to enhance its flavor.
- For an extra layer of flavor, consider adding a sprinkle of dried herbs such as thyme or rosemary to the pumpkin before roasting.
- Use a fork to gently prick the inside of the puff pastry to prevent it from puffing up too much in the middle while baking.
- Bake the pies on the lower rack of the oven to ensure the bottom of the pastry cooks through and becomes crispy.
Enjoy your delicious open roast pumpkin and feta pies warm, paired with a fresh salad or as a standalone dish. The combination of creamy pumpkin, flavorful feta, and the rich pastry makes for a comforting and scrumptious meal. Don't be surprised if these pies become a regular on your meal rotation – they're just that good!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 510kcal | 20% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 1.30g | 3% |
| Sugar 1.91g | 2% |
| Fat | |
| Fat 36g | 44% |
| Saturated 9g | 29% |
| Cholesterol 66mg | - |
| Vitamins | |
| Vitamin A 230ug | 26% |
| Choline 44mg | 8% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 3.19mg | 20% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.31ug | 13% |
| Vitamin C 3.31mg | 4% |
| Vitamin E 1.03mg | 7% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 88mg | 6% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 2.49mg | 23% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 200mg | 6% |
| Selenium, Se 24ug | 43% |
| Sodium, Na 340mg | 22% |
| Zinc, Zn 1.00mg | 9% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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