Ingredients
- 2 tbsp. (1/4 stick) butter
- 1/2 c. finely minced onion
- 1/2 teaspoon chopped garlic
- 3 tbsp. rye bread crumbs
- 2 tbsp. whipping cream
- 1/3 c. canned solid pack pumpkin
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon mixed dry herbs (basil, oregano, thyme, rosemary), crumbled
- Salt and freshly grnd pepper
- 1 egg yolk
- 1 (17 ounce.) pkg. frzn puff pastry, thawed
- 3/4 c. grated Parmesan cheese
- 1 egg, beaten with healthy pinch of paprika (glaze)
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Hors D'oeuvres Pumpkin Puffs
Servings: 12
Directions
- Heat butter in heavy medium skillet over medium-low heat. Add in onion and garlic and cook till soft, stirring occasionally, about 10 min. Add in bread crumbs and stir 2 min. Add in cream and stir till mix is almost dry. Fold in pumpkin, caraway, herbs, salt and pepper. Remove from heat and blend in yolk. Chill till well chilled. (Can be made 1 day ahead.)
- Preheat oven to 375 degrees. Cut each pastry sheet into sixteen 2-inch squares. Spoon 1 tsp. pumpkin mix into center of each. Sprinkle with scant tsp. Parmesan. Brush edges of pastry with glaze. Fold into triangles. Seal edges with fork tines. Brush tops with glaze. Arrange pastries on baking sheets. Bake till crisp and golden, about 20 min. Makes 32.
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