Savory Pumpkin Puffs Recipes
SAVORY PUMPKIN PUFFS
Give your party festive flavor with these hors d'oeuvres. Each mini, pumpkin-shaped bite, made with store-bought puff pastry, is filled with grated Gruyère and Parmesan cheeses and Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 18 to 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes. Meanwhile, stir the paprika into the melted butter.
- Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
- Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together. Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
- With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes. Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges. Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.
HALLOWEEN / THANKSGIVING SAVORY TREATS - PUMPKIN PUFFS!
If your looking for a tasty savory treat to serve this Halloween then you should try these! Very easy to make & really delicious, these will be gobbled up in no time. These also make great Thanksgiving nibbles...... Time to make doesn't include chill time!
Provided by Um Safia
Categories High In...
Time 30m
Yield 18-24 puffs
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes. Meanwhile, stir the paprika into the melted butter.
- Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
- Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together. Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
- With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes. Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges. Bake until golden, 15 to 20 minutes.
- Transfer puffs to a wire rack; let cool slightly before serving.
Nutrition Facts : Calories 236.1, Fat 17.6, SaturatedFat 6.9, Cholesterol 21.6, Sodium 207.3, Carbohydrate 12.8, Fiber 0.6, Sugar 0.3, Protein 7
PUMPKIN PUFF
Something different to make with pumpkin. Goes well with grilled chops or sausages. This recipe was given to me by our next door neighbour Maewyn when I was about 10yrs old and learning to cook different foods:) I could always be found in her kitchen when not in ours:)
Provided by Jen T
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Boil pumpkin in salted water til tender.
- Drain and mash.
- Add egg yolks and mix in well.
- Whip egg whites until soft peaks form then fold in carefully.
- Put mix into greased ovenware dish and bake at 350deg for 20-25minutes.
- Variations: Add some finely chopped onion before baking.
- Add some chopped parsley and grated cheese.
- Add some diced cooked bacon.
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