Puff pastry vegetable pockets
Vegetable pockets made from puff pastry is a recipe with fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g pumpkin flesh (e.g., Hokkaido)
- 1 stalk Celery
- 1 onion
- 1 Garlic clove
- 2 tbsp olive oil
- 100 ml Vegetable broth
- Salt
- Pepper (freshly ground)
- 400 g puff pastry
- 1 egg yolk
Instructions
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1.
Wash, trim and slice the celery. Peel and finely dice the onion and garlic. Sauté together in hot oil until translucent. Add the pumpkin and deglaze with broth. Season with salt and pepper and simmer covered for about 15 minutes until tender. Remove the lid and reduce the liquid almost completely. Take off heat and let cool.
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2.
Preheat oven to 180°C fan.
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3.
Roll out puff pastry (about 3-4 mm thick) and cut 12 circles (~12 cm diameter). Place a spoonful of filling in each center. Brush edges with water and fold over into half-moons. Arrange on parchment-lined tray. Whisk egg yolk with 2 tbsp water and brush the pockets. Bake for about 30 minutes until golden brown.
