Oct 10th, 2002, 09:15am, Posted by Nancy
2 tablespoons (1/4 stick) butter
1/2 cup finely chopped onion
1/2 tablespoons minced garlic
3 tablespoons rye bread crumbs
2 tablespoons whipping cream
1/3 cup canned solid pack pumpkin
1/2 teaspoon caraway seeds
1/4 teaspoon mixed dried herbs (basil, oregano, thyme, rosemary), crumbled
Salt and freshly ground pepper
1 egg yolk
1 (17 ounce) package frozen puff pastry, thawed
3/4 cup grated Parmesan cheese
1 egg, beaten with pinch of paprika (glaze)
Melt butter in heavy medium skillet over medium-low heat. Add onion and garlic
and cook until soft, stirring occasionally, about 10 minutes. Add bread crumbs
and stir 2 minutes. Add cream and stir until mixture is almost dry. Mix in
pumpkin, caraway, herbs, salt and pepper. Remove from heat and blend in yolk.
Refrigerate until well chilled. (Can be made 1 day ahead.) Preheat oven to 375
degrees. Cut each pastry sheet into sixteen 2-inch squares. Spoon 1 teaspoon
pumpkin mixture into center of each. Sprinkle with scant teaspoon Parmesan.
Brush edges of pastry with glaze. Fold into triangles. Seal edges with fork
tines. Brush tops with glaze. Arrange pastries on baking sheets. Bake until
crisp and golden brown, about 20 minutes.