Recipes from around the world
South African
Pumpkin Pastries
Preparation time: approx. 40 mins
Baking time: approx. 20 mins
Ingredients for 6 pastries
1 pck. MOIN Organic Vegan Puff Pastry
650 g pumpkin
3 garlic cloves
2 small red onions
1 tbsp balsamic vinegar
1 tbsp raw cane sugar
1 tsp rosemary (dried)
rock salt
Preparation
1. Preheat the oven to 200°C (top and bottom heat).
2. Peel and core the pumpkin and cut into 2 cm cubes. Spread the pumpkin cubes and unpeeled garlic cloves on a baking tray lined with baking paper, drizzle with 2 tbsp of olive oil and bake for approx. 25 minutes.
3. In the meantime, peel the red onions, half them and cut them into strips. Heat 2 tbsp of oil in a frying pan over medium heat and fry the onion half-rings for approx. 10 minutes until translucent, stirring occasionally.
4. Add the balsamic vinegar and sugar and caramelise the onions for about 10 minutes.
5. Allow the pumpkin cubes to cool slightly, then squeeze the garlic out of its skin. Discard the peel and chop the soft garlic before mixing it into the pumpkin.
6. Add the caramelised onions and season with salt, pepper and rosemary.
7. Lay the puff pastry sheets next to each other and allow to defrost for 5 minutes. Divide the filling into six parts and place one part in the centre of each pastry square. Fold all four corners towards the centre, press lightly and place on a baking tray lined with baking paper.
8. Bake in the preheated oven at 180°C (fan-assisted) for 15-20 minutes.
Tip: Goes well with a salad and some creamy mashed potatoes.