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Preparation Time:
1h
Difficulty:
Easy
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Ingredients
FOR 9 PUFF PASTRY PUMPKINS: approx. 350 g boiled potatoes - 350 g pumpkin - 25 g oil - 25 g butter - 2 sage leaves - half an onion - 30 g pecorino cheese - chopped rosemary to taste - 100 g breadcrumbs - 2 egg yolks - salt and pepper to taste - 80 g smoked provola cheese - 2 jars of D'Amico Sautéed Porcini Mushrooms - 2 rolls of rectangular puff pastry - powdered saffron to taste
Instructions
Peel the pumpkin, cut it into cubes, and stew it with onion, oil, butter, and sage. Cook until the pumpkin is soft. Remove from heat and let cool.
Drain the mushrooms. Pour the mashed potatoes, pumpkin, pecorino cheese, rosemary, breadcrumbs, egg yolks, porcini mushrooms, salt, and pepper into a food processor. Add the chopped provola cheese. Mix all the ingredients together well. Use the mixture to make slightly flattened balls weighing about 45 g each.
Prick the puff pastry. Cut out squares. Fill the puff pastry with the mixture.
Close like a small bag and use the corners to create the stem of the pumpkin. Use kitchen string to mark the sides of the bags, trying to make them look like pumpkins. Cover the stem of the pumpkin with aluminum foil and bake at 350°F for 10 minutes.
Beat the egg yolk with a little saffron and brush the pumpkins. Return the pumpkins to the oven and bake for another 12 minutes. Remove from the oven and serve.
