I love making these at least once a week as they refrigerate really well and are delicious hot or cold. They are quick and easy to make and are perfect for the lunch box or even as a party snack. —Sandra Ramacher
pumpkin - peeled and diced
1 1/2 tablespoons
leeks - chopped
parmesan cheese - grated
french cream or cream
salt & pepper to taste
In This Recipe
Dice pumpkin into 1 cm/½ inch pieces, place in pot, cover and steam in a small amount of water about 10 minutes until they start to soften.
Drain and set aside.
Heat the butter in a small skillet and add the chopped leeks. Stir and sauté about 2 minutes - until the leeks start to wilt.
Add the honey and garlic, and cook, stirring for 3 – 4 minutes. Remove from heat and set aside.
In a large bowl combine the eggs, parmesan and french creamˆ, and mix well.
Add the pumpkin and leeks, and season to taste.
Pour the mixture into the prepared muffin tin and bake for 30 – 40 minutes until the tops of the pies feel firm.
Remove from the oven and let cool for a few minutes before removing from the moulds.
Serve at room temperature or cold. Refrigerate in an airtight container.