Savory Pumpkin And Chorizo Tarts - cooking recipe

Ingredients

1 lb pumpkin, peeled, deseeded, cubed
2 tsp oil
1 tbsp roughly chopped rosemary
2 None sheets frozen puff pastry, thawed
1 None chorizo, finely chopped
1 None red onion, thinly sliced
1 tbsp chopped parsley
4 oz feta, crumbled, to serve

Preparation

Preheat oven to 400\u00b0F. Lightly grease 2 x 12-cup muffin pans. Place pumpkin, oil and rosemary in a baking dish. Season to taste. Bake 15-20 mins, until tender.
Meanwhile, for the pastry cases, cut 3 inch rounds from pastry using a cutter. Press into prepared muffin cups. Bake 10-12 mins, until golden.
For the filling, heat oil in a frying pan on high. Cook chorizo and onion 4-5 mins, until golden. Drain on paper towel. Combine with pumpkin mixture and parsley. Spoon into pastry cases, sprinkle with feta and serve.