Puff pastry pumpkin pillows

Ingredients for 1 servings:

• 350 g pumpkin flesh (Hokkaido)
• 1 onion(s)
• ½ chili pepper(s), approx.
• 5 sage leaves
• 1 tbsp butter
• some vanilla salt
• 1 dashes lemon juice
• 1 pinch of cumin
• 1 tbsp sour cream
• 1 egg(s), separated
• 40 g Parmesan, grated
• 2 packs of puff pastry, chilled, 275 g each
• 2 tbsp condensed milk

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

suitable for the Big Snack, makes 24 pieces

Dice the pumpkin flesh, peel and finely chop the onion. Finely chop the chili pepper. Finely slice the sage. Heat the butter in a saucepan (preferably non-stick) and sauté the prepared vegetables. Season with vanilla salt and cumin. Simmer gently without adding any liquid, stirring frequently. The pumpkin should be soft. This takes about 30 minutes. The resulting purée will be slightly chunky. Season with lemon juice and let cool. Stir in the egg yolk, Parmesan cheese, and sour cream. Preheat the oven to 200°C. Lightly flour the Big Snack and place half of the puff pastry on top, pressing down gently. Place the puff pastry paper directly onto the baking sheet. Using a teaspoon, place some pumpkin purée into the indentations. Brush the edges with egg white. Then fold the other half over, press down the edges of the pastry parcels, and carefully roll over them with a rolling pin. Then turn the Big Snack over (best done over a rectangular dish) and press down the dough pillows. If necessary, separate them with your hands and place them on the prepared baking sheet. Brush with condensed milk and bake for 15 minutes. Repeat this process with the second puff pastry sheet. If you don’t have a Big Snack, unroll a puff pastry sheet, spread 24 teaspoons of pumpkin puree on the dough, brush the edges and gaps with egg white, and place the second puff pastry sheet on top. Press the edges down. Cut into small pillows with a pastry wheel. Continue as described above.