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Caramelized Onion and Pumpkin Puff Pastry Pockets
Enjoy these pockets filled with the comforting flavors of autumn! The harmonious blend of pumpkin and caramelized onions encased in flaky pastry is sure to please both adults and kids. Whether as a cozy family meal or party appetizer for Halloween or Thanksgiving, they are perfect for any fall gathering.
Servings 6 servings
Calories 351kcal
Equipment
- Spatulas
Ingredients
Instructions
Pumpkin Puree:
- Preheat oven to 350°F. Line a baking sheet with parchment. Cut pumpkin in half and scoop out seeds. Place cut side down on baking sheet.
- Roast 1-1.5 hours until very soft. Allow to cool 15 minutes.
- Scoop flesh into a food processor and puree until smooth. Set aside.
Caramelized Onions:
- In a skillet, heat olive oil over medium. Add onions and cook, stirring occasionally, until deep golden brown, about 30 minutes.
- Filling:
- Allow onions to cool slightly, then mix with pumpkin puree, cinnamon and nutmeg.
Assembly:
- Assemble the puff pastry pockets by rolling out the puff pastry on a lightly floured surface to ¼ inch thickness. Cut the dough into 4-inch circles. Cut little crosses in the top of half the circles.
- Place 1 tablespoon of the filling in the center of the circles without crosses cut into them. Brush the edges with the beaten egg. Top each circle with a cross-topped circle. Crimp the edges to seal.
- Arrange the pockets on a parchment-lined baking sheet. Refrigerate for 30 minutes.
- Place on a parchment-lined baking sheet. Chill 30 minutes.
Baking:
- Preheat oven to 400°F
- Brush tops of pockets with beaten egg.
- Bake for 18-20 minutes, until pastry is golden brown.
- Allow to cool slightly before serving.
Notes
For dietary restrictions, omit puff pastry and use a gluten-free pie crust or vegan puff pastry instead.
The pumpkin puree and caramelized onions can be prepared up to 3 days in advance and stored in the refrigerator until ready to assemble.
Assembled unbaked pockets can be frozen for up to 1 month. Allow to thaw in the refrigerator overnight before baking.
For a crowd, double or triple the recipe and bake in batches. Pockets are also ideal for party appetizers.
Top with whipped cream, crème fraiche or vanilla yogurt for a decadent treat.
The pumpkin puree and caramelized onions can be prepared up to 3 days in advance and stored in the refrigerator until ready to assemble.
Assembled unbaked pockets can be frozen for up to 1 month. Allow to thaw in the refrigerator overnight before baking.
For a crowd, double or triple the recipe and bake in batches. Pockets are also ideal for party appetizers.
Top with whipped cream, crème fraiche or vanilla yogurt for a decadent treat.
Nutrition
Calories: 351kcal | Carbohydrates: 37g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 860mg | Fiber: 2g | Sugar: 8g | Vitamin A: 19337IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 3mg