Pumpkin Pockets
Pumpkin pockets is a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes by Spoonsparrow!
Ingredients
- 400 g flour (and extra for dusting)
- 20 g fresh yeast
- 4 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 2-3 tbsp soy cream
- a pinch turmeric
- 400 g pumpkin flesh
- 150 g spinach
- Salt
- 4 Spring Onions
- 2 Garlic cloves
- 4 tbsp olive oil
- 150 g vegan shredded cheese
- pepper (from the mill)
Instructions
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1.
Sift flour into a bowl and make a well in the center. Crumble yeast into it and stir in 3 tbsp lukewarm water. Cover and let rise for about 15 minutes. Then add oil, sugar, salt and about 200 ml lukewarm water; knead into a smooth, elastic dough that releases from the bowl edges. Keep covered and let rise another 30 minutes.
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2.
Preheat oven to 200°C (400°F) with top and bottom heat. Line a baking sheet with parchment paper.
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3.
Cube pumpkin flesh into ~2 cm pieces, spread on the sheet, and bake for about 15 minutes until soft. Let cool slightly. Wash spinach, trim, blanch briefly in salted water, shock, drain, and roughly chop. Trim spring onions and slice into rings. Peel garlic, finely mince, and combine with spinach and spring onions in a bowl. Mix in oil, pumpkin, and vegan cheese; season with salt and pepper.
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4.
On a floured surface roll dough into a long rope and cut into 8-10 pieces. Roll each piece into a round disc 12–15 cm across. Spoon filling onto the center of each disc, fold over to form pockets, press edges firmly, and place on the baking sheet. Whisk soy cream with turmeric and brush over the pockets. Bake for 25–30 minutes until golden brown.
