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Tuesday, November 13, 2012

Savory Pumpkin Pastry

I was inspired by this recipe from Sunset last month... and then completely changed it (of course).  For several years, I made a pumpkin/feta pastry appetizer at my annual Halloween parties, so that played a role here too... Here's what I did:

Thaw out one box of puff pastry for about an hour (conveniently, just enough time to feed the baby)

I roasted a small pumpkin the day before, and used about 1 1/2 cups of the pumpkin.  
I added:
1 clove garlic
1 c. white beans
1/2 tsp. thyme
1/4 tsp. sage
1/4 c. water
and blended it up in a bowl with my hand blender.  Then I unfolded the puff pastry.  I'd been planning to make individual puffs, and then thought... why bother?!

Spread out the dough on a parchment-covered cookie sheet


Try not to wake the baby.

  
Spread around the pumpkin mixture, then sprinkle it with half a container of feta cheese.  Then cover it with the other pastry sheet.


Bake at 400* for about 20 minutes (check it after 15 minutes for brownness).


Slice and serve!


2 comments:

  1. Whoa that looks good! I've never had pumpkin in a savory preparation before and every time I try to make stuff with puff pastry it's a huge fail, but I might give this a shot.

    p.s. CUTE baby. Like seriously....she's freaking adorable.

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  2. I might recommend leaving out the sage then; it was the only thing that made it a little odd for me. I was trying to make it taste more fall-like... feta+ pumpkin is awesome though!

    Oh, and thanks. :) We think she's pretty adorable too!

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