Autumnal Puff Pastry Pumpkin Pockets with Caramelized Onion
Calories: 351kcal
These pumpkin pockets are a Thanksgiving staple. Filled with a creamy pumpkin filling and sweet, caramelized onions, they’re wrapped in a buttery, flaky pastry for a delicious and satisfying appetizer. Easy to make ahead and freeze, these pockets are perfect for a stress-free holiday. Serve warm with your favorite dipping sauce for a crowd-pleasing treat,
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Equipment
- Spatulas
Ingredients
- 1 medium spoon sugar pumpkin about 2-3 lbs
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 onions thinly sliced
- 2 tablespoon olive oil
- 1 sheet puff pastry thawed
- 1 egg beaten
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.
Expert 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.
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