Savory Pumpkin And Chorizo Tarts

• 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

1. Preheat oven to 400u0b0F. 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.
2. 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.
3. 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.

pumpkin, oil, rosemary, pastry, chorizo, red onion, parsley, feta

Taken from recipes-plus.com/api/v2.0/recipes/29293 (may not work)