Pumpkin Tartlets

Name: Pumpkin Tartlets
Total time: 3600 s
Yield: 12 servings
Cuisine: British
Ingredients: 350 grams pumpkin finely diced; 2-3 sheets puff pastry; 100 ml sour cream; 5 slices middle bacon finely diced; 2 eggs; 2 tsp olive oil; Oven Tray; 12 hole muffin pan; 9.5 cm diameter round cutter; Frypan

LeesLens @LeesLens

Australia

If you have some leftover Pumpkin this is a great way to use it up and to create a delicious snack or lunchbox treat! #lunchbox #snack #lunch #fridgeraidrecipes

LeesLens @LeesLens

Australia

If you have some leftover Pumpkin this is a great way to use it up and to create a delicious snack or lunchbox treat! #lunchbox #snack #lunch #fridgeraidrecipes

Saved

Ingredients

1 hour

12 servings

350 gramspumpkin finely diced
2-3 sheetspuff pastry
100 mlsour cream
5 slicesmiddle bacon finely diced
2eggs
2 tspolive oil
Utensils
Oven Tray
12hole muffin pan
9.5 cmdiameter round cutter
Frypan

Saved

Steps

1 hour

1

Preheat oven to 200c. Grease 12 hole muffin pan.
2

Placed diced pumpkin onto baking tray lined with baking paper, drizzle with oil and season. Roast for 20 mins or until cooked through.
3

Cut rounds from pastry sheets using cutter and press into muffin pan holes.
4

Fry Bacon pieces in a fry pan until crisp.
5

Whisk Sour Cream and eggs together, add salt and pepper and herbs if you like.
6

Once pumpkin is roasted divide evenly amongst the cases, add bacon pieces and then pour cream and egg mixture.
7

Bake for 20 to 30 mins until golden. Cool in pan then place on rack and enjoy!