Open Roast Pumpkin & Feta Pies Recipe

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Open Roast Pumpkin & Feta Pies
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Ingredients:

Directions:

  1. Preheat oven to 200˚C, grease two 20 holes in several muffin pans, place the pumpkin on a baking sheet, drizzle with oil and season to taste, roast for 20 minutes or until cooked.
  2. Cut 20 rounds from the pastry sheets using a 6.5cm cutter, press into the muffin holes to cover the base and a little of the sides, whisk the eggs and cream together, divide the pumpkin pieces among the rounds, top each with 1 teaspoon of the egg mixture, then sprinkle with the feta and bake for 15-20 minutes until golden, cool slightly and then turn out from the muffin pans.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 179.06 Kcal (750 kJ)
Calories from fat 116.53 Kcal
% Daily Value*
Total Fat 12.95g 20%
Cholesterol 11.13mg 4%
Sodium 191.45mg 8%
Potassium 167.25mg 4%
Total Carbs 12.37g 4%
Sugars 2.61g 10%
Dietary Fiber 0.79g 3%
Protein 3.92g 8%
Vitamin C 3.9mg 7%
Iron 1.1mg 6%
Calcium 72.6mg 7%
Amount Per 100 g
Calories 204.64 Kcal (857 kJ)
Calories from fat 133.17 Kcal
% Daily Value*
Total Fat 14.8g 20%
Cholesterol 12.71mg 4%
Sodium 218.8mg 8%
Potassium 191.14mg 4%
Total Carbs 14.14g 4%
Sugars 2.99g 10%
Dietary Fiber 0.9g 3%
Protein 4.48g 8%
Vitamin C 4.5mg 7%
Iron 1.2mg 6%
Calcium 82.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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