Preparation time is 30minutes
Cook time is 25minutes
Total time is 55minutes
Serve is for 24 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
24
- 6 sheet frozen fat-reduced puff pastry, thawed
- 1 onion, diced
- 5milliliter olive oil spray
- 250grams low-fat cottage cheese
- 4 cup pumpkin, mashed, cooled (see note)
- 3 eggs
- 250grams frozen spinach, thawed, water squeezed out
- 2teaspoons mild curry powder
- 1 chicken stock cube, crumbled
Method
Step 1 of 3
Preheat the oven to 180°C. Spray two 12-hole muffin tins with olive oil.
Step 2 of 3
Combine ingredients (except for the pastry) in a large bowl. Slice the puff pastry sheets into 6 squares. Place 1 square into a muffin hole and press it firmly into the sides. Fill with pumpkin mixture and cover with another pastry square, pinching together the edges to seal.
Step 3 of 3
Repeat for each pastry square. Cook for 25 minutes or until pastry is puffed and golden. Note: For the pumpkin mash, you’ll need 1.5kg of pumpkin, seeded, peeled and diced. Cook until soft then drain well before mashing.
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