I made these pies last week using a recipe I had adapted from a Women's Weekly Pie book Mr B brought me for my birthday this year. I had been umming and ahhing over the recipe for a little while because I was worried they might be a little bland, but they were downright tasty and delicious. They are also really easy to prepare and make a lovely light meal for a warm night. We served ours with a simple salad but we crumbled some of our home made cheddar through it and wow. Just wow.
Roast Pumpkin and Garlic Pies
1 sheet of reduced-fat shortcrust pastry
600g butternut pumpkin cut into 1cm cubes
2-3 tspns crushed garlic
1 tbspn olive oil
3 eggs, lightly beaten
1/2 cup thickened cream
100g reduced-fat fetta cheese, crumbled
2 tspns Gourmet Garden Roast Seasoning (a mix of thyme, rosemary, parsley and garlic)
Pre-heat oven to 200C.
Place pumpkin and garlic on a baking tray and drizzle with the oil. Toss everything together to ensure it is evenly coated. Bake for 20-30 mins or until pumpkin is tender.
Once the pumpkin is cooked, transfer to a large bowl and allow to cool for 5 mins.
Mash the pumpkin and garlic together - it doesn't have to be smooth, you still want it to be a bit rustic looking. Stir in the eggs, cream and herbs. Season with salt and pepper.
Reduce oven heat to 180C. Cut pastry sheet into quarters and place each quarter into the base of a small ramekin. Place the ramekins on an oven tray and cover with baking paper before filling with dried beans or rice. Bake for 10 mins. Remove the paper and beans and bake for a further 5 mins or until they start to develop a light golden colour.
Fill the pastry cases with the pumpkin mixture and sprinkle with the crumbled fetta.
Bake for 30-35 mins or until set. Serve with salad or steamed vegies and enjoy!!
Mrs B xx
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