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Open Roast Pumpkin & Feta Pies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)191.2474
Energy (kCal)6512.1192
Carbohydrates (g)725.5709
Total fats (g)356.5201
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 350 peeled cut 1732.5 378.84 118.965 8.085
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    puff pastry 3 sheets thawed frozen 4101.3 335.895 54.39 282.975
    cream 100 ml thickened 334.7592 6.7459 3.6824 35.1801
    feta 100 g crumbled low fat 264.0 4.09 14.21 21.28

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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