Squash, Sage and Cheddar Puff Pastry Pockets with Cranberry Dip
Crispy puff pastry pockets filled with spiced squash, sage and cheddar, served with a fruity cranberry dip. Ideal for a Thanksgiving buffet, because they can be prepared in advance and are eaten without cutlery.
By yumbelo · 8 servings · 45 minutes
Ingredients
- 2 pack puff pastry, rolled out
- 400 g Hokkaido squash
- 1 pc onion
- 1 tbsp cooking oil
- 30 g butter
- 10 pc sage leaves
- 150 g cheddar, grated
- 1 pc egg (size M)
- 1 pinch nutmeg, grated
- salt to taste
- pepper to taste
- 150 g cranberries (from a jar)
- 150 g crème fraîche
- 1 tsp mustard
- 1 tsp honey
Method
- Preheat the oven to 200 °C conventional heat and line a baking tray with baking paper.
- Peel the squash, remove the seeds and cut into very small cubes. Finely dice the onion.
- Heat the cooking oil in a pan, sweat the onion until translucent, then add the squash cubes and fry over medium heat for 8 to 10 minutes until soft.
- Mix the butter, the chopped sage leaves and half of the cheddar into the squash, season with salt, pepper and nutmeg, and let cool.
- Cut the rolled-out puff pastry into 24 equal squares. Place one teaspoon of filling on half of the squares, brush the edges with water and lay the remaining squares on top. Press the edges firmly together with a fork.
- Beat the egg, brush the pockets with it and sprinkle with the remaining cheddar.
- Bake the pockets for 15 to 18 minutes until golden brown, then let them cool briefly.
- For the dip, mix the cranberries with the mustard and honey, fold in the crème fraîche and chill.
- Serve the warm or lukewarm pockets with the cranberry dip.