Puffs with pumpkin, feta, honey and sage

Ingredients

Puffs

250 grams (8.8 ounces) yeast-free puff pastry
500 grams (17.6 ounces) pumpkin
15 milliliters (1 tablespoon) vegetable oil
100 grams (3.5 ounces) feta cheese
Walnuts, to taste
A few sprigs of sage
1 egg yolk for greasing
Salt, to taste
Pepper, to taste

Equipment

Baking Dish
Use a quality non-stick baking dish to ensure the pumpkin and pastry bake evenly without sticking.
Baking Paper
Lining your baking dish with baking paper makes for easy cleanup and helps prevent sticking.
Culinary Brush
A brush is essential for greasing the edges of the pastry with egg yolk to achieve a golden brown finish.
Sharp Knife
Ensure you have a sharp knife for chopping pumpkin and walnuts efficiently.

Instructions

Step 1

1. Prepare the pumpkin: wash, peel, and cut it into cubes with sides of about 1-1.5 cm. Lightly salt the pumpkin cubes remembering that feta cheese is salty too. Drizzle with vegetable oil.

Step 2

Consider adding a small drizzle of honey for a touch of sweetness, enhancing the flavor of the pumpkin.

Step 3

2. Spread the pumpkin on a baking sheet lined with parchment paper, and bake until tender in an oven preheated to 392°F (200°C) for about 15 minutes. Remove from the oven and transfer to a plate.

Step 4

Check the tenderness of the pumpkin with a fork; it should be easily pierced.

Step 5

3. While the pumpkin is baking, defrost the dough at room temperature. Once defrosted, cut it into the desired number of pieces. Place the dough pieces on a baking sheet lined with parchment paper, and make shallow cuts about 1.5 cm from the edges.

Step 6

Making the shallow cuts ensures the edges puff up nicely while baking.

Step 7

4. Brush the edges of the dough with the egg yolk using a culinary brush, and bake in the oven preheated to 392°F (200°C) for 12-15 minutes.

Step 8

Use cold egg yolk for a more even glaze.

Step 9

5. Meanwhile, chop the walnuts and cut the feta cheese into cubes or crumble it.

Step 10

Toasting the walnuts slightly in a pan before chopping can enhance their flavor.

Step 11

6. Remove the dough from the oven, and evenly spread the baked pumpkin on top. Add the pieces of feta cheese and chopped walnuts. Season with freshly ground pepper.

Step 12

If you’re a fan of herbs, fresh rosemary can be a delightful addition.

Step 13

7. Return the puffs to the oven for another 8-10 minutes at 356°F (180°C). Serve the puffs immediately.

Step 14

They are best enjoyed warm.

Servings

These Pumpkin & Feta Cheese Puffs are perfect straight from the oven, but why stop there? 🎉

🌱 Fresh Salad Side: Pair these crispy puffs with a fresh arugula salad, drizzled with a little balsamic glaze for a contrast of flavors that will leave your taste buds dancing.

🍷 Wine Pairing: Enjoy these puffs with a glass of chilled Sauvignon Blanc or a light Pinot Noir. The wine's acidity will cut through the richness of the feta, making for a delightful combination.

🥂 Brunch Magic: Planning a brunch get-together? Serve these puffs alongside scrambled eggs, avocado toast, and a mimosa. You'll be the host with the most! 😉

Variations

Want to accommodate different dietary needs? We've got you covered! ✨

🌾 Gluten-Free: Swap the regular puff pastry for gluten-free puff pastry available at many specialty grocery stores. Follow the same baking instructions to get flaky, gluten-free goodness.

🌱 Vegan: Replace the feta cheese with a vegan feta alternative, and use plant-based egg substitutes for greasing the pastry. You can also drizzle a touch more olive oil for extra flavor.

Faq

What if my puff pastry doesn’t rise?
Ensure your oven is fully preheated before baking, and handle the dough gently to maintain its layers.
Can I use canned pumpkin?
Fresh pumpkin cubes provide the best texture and flavor, but if using canned, ensure it’s drained well and adjust the baking time accordingly.
How can I make the puffs more savory?
Try adding garlic powder or caramelized onions to the filling for an extra punch of savory flavor.
Can I prepare the ingredients ahead of time?
Yes, you can pre-bake the pumpkin and chop the walnuts in advance. Assemble and bake the puffs just before serving for best results.
How do I prevent the pastry from getting soggy?
Make sure your pumpkin isn't overly moist before adding it to the pastry. Baking at the right temperature also helps to achieve a crisp finish.
Can I freeze the puffs?
Absolutely! Freeze them after the first round of baking, then reheat in the oven at 356F (180C) until warm and crispy, about 10-15 minutes.