Pumpkin Puffs - Tabbi Eats
Our friend and client shared a favourite recipe with us for you to try…
“This is a glorious autumnal recipe If you are wondering what to do with all the pumpkins you got for halloween, here is a great solution – pumpkin puffs! This is a combination of puff pastry with delicious roasted harissa pumpkin and cream cheese. Warming, seasonal and delicious, these pumpkin puffs are great for a pair with a green salad and they are a meal on to themselves!” – Mahtab

This is a glorious autumnal recipe and if you are wondering what to do with all the pumpkins you got for halloween, here is a great solution, pumpkin puffs! This is a combination of puff pastry with delicious roasted harissa pumpkin and cream cheese.
Serves 4-6
Ingredients
1 medium pumpkin
3-4 tbsp harissa paste
1 180g tub of cream cheese
1 puff pastry sheet
2 tsp milk
2 tbsp of rapeseed oil
Method
1. Pre-heat the oven to 200C.
2. Using a sharp knife, cut into the pumpkin where it naturally has grooves to create pumpkin wedges. Keep the skin on and place in a baking tray. You might need a couple of baking trays depending on the size of your pumpkin. Once you have all your wedges, cover them with harissa paste and rapeseed oil and place them in the oven. They only need 15-20 minutes in the oven, you want the pumpkins to be as soft as possible.
3. While the pumpkins are cooking place the entire tub of cream cheese into a bowl, add seasoning to it and set aside.
4. Roll out the puff pastry and cut it into quadrants. First, cut the pastry into columns and then cut across to create box shaped pieces. You want the size to be big enough so you can easily fit a teaspoon of filling in and be able to fold the sides of the pastry on itself.
5. Once the pumpkin is cooked, scoop out the flesh and add it to the bowl with the cream cheese. Stir well making sure everything is combined, taste the filling to make sure it has the right amount of seasoning (you can also add a bit more harissa paste, if you want it a little bit spicier). The filling is now ready to be transferred into the box shaped puff pastry. Using a teaspoon, spoon out the filling into the pastry and fold over the edges. Place the little parcels on a baking tray, using a brush, brush on the milk and place back into the oven for a further 10-15 minutes.
6. Once the pastry is golden the pumpkin puffs are ready! You can decorate the puffs with sesame seeds or chilli flakes.
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