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Categories:Viewed: 65 - Published at: 9 years ago
Ingredients
- 1 tablespoon oil
- 1 red onion, finely chopped
- 8 thin slices prosciutto, roughly chopped
- 500g block PHILADELPHIA Cream Cheese, softened
- 2 eggs, lightly beaten
- 1/2 cup cream
- 300g pumpkin, boiled/steamed until tender, mashed
- 1/4 cup KRAFT* Grated Parmesan Cheese
- 1 tablespoon flour
- 1 tablespoon finely chopped sage
Method
- Heat oil in a frypan.
- Saute onion for 2 minutes or until translucent.
- Add prosciutto and fry until crisp.
- Remove from heat.
- Beat Philly* until smooth.
- Add remaining ingredients and stir until just combined.
- Spoon mixture into lined 1/2 cup muffin tins.
- Bake at 160C for 15-20 minutes until golden.
