Ingredients
Puff Pastry
- 1 sheet puff pastry, thawed
Filling
- 1 cup pumpkin puree
- 1 onion, thinly sliced
- 1 tablespoon butter or olive oil
- ½ teaspoon thyme or sage
- ½ teaspoon salt
- ¼ teaspoon pepper
Finishing
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for the puff pastry to rise beautifully and develop a golden crust.
- Caramelize Onions: In a pan over low heat, melt butter or heat olive oil and add thinly sliced onions. Cook gently for 10–15 minutes until the onions are soft, sweet, and caramelized, stirring occasionally to prevent burning.
- Prepare Filling: In a bowl, combine the pumpkin puree with the caramelized onions. Season with thyme or sage, salt, and pepper. Mix thoroughly until well blended.
- Cut Puff Pastry: Lay the thawed puff pastry sheet on a lightly floured surface and cut it into squares big enough to hold the filling, approximately 3 to 4 inches per side.
- Assemble Pockets: Place a spoonful of the pumpkin and onion filling in the center of each pastry square. Fold the pastry over to form pockets and seal the edges by pressing with a fork or your fingers.
- Apply Egg Wash: Beat the egg and brush it over the sealed pockets to give the pastry a shiny, golden finish when baked.
- Bake: Arrange the pockets on a baking sheet lined with parchment paper. Bake in the preheated oven for 15–18 minutes, or until the pastries puff up and turn a beautiful golden brown.
Notes
- For extra flavor, add crumbled goat cheese or feta cheese to the filling before assembling.
- These pockets can be frozen either before baking or after baking for easy storage and later enjoyment.
- Ensure the puff pastry stays cold during assembly to maintain its flakiness.
- If pumpkin puree is homemade, make sure it is well-drained to avoid soggy pockets.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
