Oh, happy days! We are almost in the heart of pumpkin season! Today at Garlic Matters I am sharing another vegetarian, beautifully crispy roasted pumpkin and mushroom puffs recipe, so that you’re ahead in the pumpkin game. It goes beautifully with my Kale and Pumpkin Salad with Roasted Garlic Tahini Dressing and I’d suggest to serve them both together! To keep things nice and easy I used ready made puff pastry for my parcels. The pumpkin and mushroom filling in this recipe will also work great as a filler for ravioli and pierogi. Let’s begin!
First things first: Happy pumpkin season! I am really enjoying this time of year. Are you? Fall has a very special place in my heart. I love the wealth of freshly harvested produce in preparation for the winter, gorgeous colours all around and, on a deeper level, the feeling of transition into a chapter of contemplation and rest. I seem to take things just a bit slower in general, which is usually a good thing.
Two weeks ago, in my Kale and Roasted Pumpkin Salad, I talked a little bit about choosing the best pumpkin for eating (2-4 pounders are really the most flavorful). I also told you about my way of baking it, without having to struggle through peeling the darn thing. Admit it, it can be a pain!
BTW. If you roast one three pound pumpkin you will have just enough roasted pumpkin for both recipes: the vegan kale and roasted pumpkin salad and today’s roasted pumpkin and mushroom puffs. They go really well together! This is how you kill two birds with one stone, or two recipes with one pumpkin, my friend! Just saying!
Alternatively, go with any other salad, which comes with a nutty dressing. This will really complement the puffs and work well as a more substantial meal. Roasted pumpkin and mushroom puffs work great served as a light lunch, either cold or warmed up in the oven. You can also microwave them for about 40 seconds, but if they were frozen, make sure your puffs are completely thawed first.
4 things to love about roasted pumpkin and mushroom puffs
- Vegetarian – Whoop! Whoop! I am doing pretty well with my veggie effort and really enjoy discovering new flavour combinations. Roasted pumpkin and mushroom puffs are right at the top of my vegetarian favs during fall.
- Really easy to put together – we are talking about working with ready-made, defrosted puff pastry dough sheets, which you simply wrap some roasted pumpkin and mushroom filling up with (made in a food processor!)! EASY! If you are not familiar with puff pastry you really should learn about this fabulous, versatile, buttery, flaky type of dough. Here are some great sweet and savoury ideas to explore from NoBiggie.com.
- They freeze well – you can make more in advance! They defrost really nicely and reheating in the oven keeps the buttery puff pastry texture nice and flaky.
- They taste divine – roasted pumpkin and mushroom puffs are rich, earthy and fragrant. Fresh sage and ground cumin, roasted garlic, Portobello mushrooms and pumpkin… all that wrapped up in a flaky, buttery, super light puff pastry frock. Yum!
- 400g roasted pumpkin flesh
- 100g walnuts or pecans
- 6 roasted garlic cloves or 8 confit garlic cloves
- 4 tablespoons of fresh sage leaves, chopped finely
- 1 teaspoon of ground cumin
- 3 tablespoons grated Parmesan cheese
- 60g flour
- Generous pinch of salt & pepper
- 140g Portobello mushrooms, chopped to corn size pieces
- 1 puff pastry sheet (13 inch by 9 inch), thawed, but chilled
- A few tablespoons of flour to work with the puff pastry
- 2 eggs, lightly beaten
- Preheat oven to 180C(356F), place walnuts on a baking tray and roast for 5 minutes. Remove from the oven and let them cool slightly before placing them in a food processor.
- In a food processor, process walnuts until they turn into a fine crumb consistency. Now add pumpkin flesh, garlic, cumin, flour, salt & pepper and process until just combined.
- Place your processed pumpkin filling in a bowl and mix in mushrooms. Adjust the seasoning with salt and pepper and reserve.
- On a dry, sprinkled with a bit of flour surface, roll your puff pastry sheet out to about 3 millimeters and divide into 8 rectangles (5 inches by 4 inches, roughly).
- Place about 3 generous tablespoons of the filling on each piece of pastry. Grab one of an individual piece of pastry and fold over the filling to create an open pocket shape. Using your hands and fingers, press the edges of the pastry together all around, making sure no filling escapes or goes in the way of your sealed edge. (To make sure that the edges are well sealed you can also press the sealed edges with a flat, bottom part of a fork all around to be extra vigilant.)
- Repeat the process with all puffs.
- Place your puffs on a parchment lined baking tray, brush them with an egg wash and rest in the fridge for about 10 minutes.
- Preheat oven to 220C and bake your puffs until golden brown (about 20-25 minutes).