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🥧 Fragrant Vegetable Pouches in Puff Pastry

410 kcal · 45 min · 4 servings

Ingredients

• 1 Packung (ca. 400 g) Puff pastry
• 300 g Pumpkin (e.g. Hokkaido)
• 1 mittelgroße Onion
• 1 EL Thyme (fresh)
• 20 g Butter
• 1/2 TL Sweet paprika powder
• 1/2 Lemon
• 1 Egg yolk

Instructions

1. 1. Defrost the puff pastry according to the package instructions. Preheat the oven to 200 degrees Celsius.
2. 2. Peel the pumpkin and cut the flesh into small cubes (about 1 cm).
3. 3. Dice the onion finely. Melt the butter in a pan and sauté the onion until translucent.
4. 4. Add the pumpkin cubes, thyme, paprika powder, and a splash of lemon juice. Cook the vegetables for 5 minutes until slightly tender.
5. 5. Place the vegetables on a cold plate to cool down. Cut the puff pastry into 8 square pieces.
6. 6. Place a teaspoon of the vegetable filling in the center of each pastry square. Fold the corners of the pastry sheets inward to the center to form a bag, and press the edges firmly together.
7. 7. Place the pouches on a baking sheet lined with parchment paper. Whisk the egg yolk with 1 tablespoon of water and brush the pouches with it.
8. 8. Bake the pouches for 15-18 minutes until the pastry is golden brown and puffed up.

Nutrition per serving

• kcal: 410
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 35 g