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🍰 Savory Pumpkin Pastry Pocket

679 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Prepare the puff pastry according to the package instructions so it is ready to bake immediately.
  2. 2. Peel the butternut squash and remove the inner seeds and core.
  3. 3. Cut the flesh into large cubes.
  4. 4. Wash the tomatoes thoroughly.
  5. 5. Pour boiling water over them briefly.
  6. 6. Peel off the skin.
  7. 7. Slice them thinly.
  8. 8. Wash the spinach thoroughly.
  9. 9. Remove any tough stems.
  10. 10. Wash the fennel bulbs.
  11. 11. Remove the outer hard leaves.
  12. 12. Quarter the fennel.
  13. 13. Slice it thinly.
  14. 14. Peel the onions.
  15. 15. Chop them finely.
  16. 16. Put the pumpkin into boiling salted water.
  17. 17. Cook it for 10 minutes (this is called blanching, meaning cooking briefly in boiling water).
  18. 18. Remove it.
  19. 19. Let it drain.
  20. 20. Put the spinach into the same boiling salted water.
  21. 21. Cook it for 2 minutes.
  22. 22. Remove it.
  23. 23. Let it drain.
  24. 24. Put the fennel into the boiling salted water.
  25. 25. Cook it for 5 minutes.
  26. 26. Remove it.
  27. 27. Let it drain.
  28. 28. Heat some oil in a pan.
  29. 29. Sauté the onions in it until they are soft and translucent.
  30. 30. Remove the onions.
  31. 31. Set them aside.
  32. 32. Whisk the cream with the egg until well combined.
  33. 33. Add ground nutmeg.
  34. 34. Add coriander.
  35. 35. Add cumin.
  36. 36. Add salt.
  37. 37. Add pepper.
  38. 38. Whisk until well combined.
  39. 39. Do not roll out the puff pastry too thin.
  40. 40. Place the prepared vegetables on top of one half of the pastry.
  41. 41. Leave a border of about 3 centimeters free.
  42. 42. Carefully spoon the cream-egg mixture over the vegetables.
  43. 43. Fold the empty half of the pastry over the vegetables.
  44. 44. Press the edges of the two pastry halves together at the open spots.
  45. 45. Ensure that no liquid can escape.
  46. 46. Grease a medium-sized baking dish.
  47. 47. Carefully lift the pastry pocket into it.
  48. 48. Preheat the oven to 200 degrees.
  49. 49. Bake the vegetable pie in it for 30 minutes.
  50. 50. Until golden brown.

Nutrition per serving