My pumpkin craze beats on, and it seems to be getting yummier and yummier.
These vibrant samosas happened when I realized I had diced pumpkin left over. Some thawed puff pastry, spices, and 30 minutes later the house was fragrant and my taste buds overjoyed.
(yield: 12-14 samosas)
1 1/2 cups pumpkin, medium dice
1/2 small onion, finely chopped
1 Tablespoon zaatar
1 teaspoon ground cumin
1 teaspoon salt
1 17-ounce package frozen puff pastry (2 sheets per package), thawed
1 egg, beaten
1 Tablespoon sesame seeds
Preheat oven to 375 degrees Fahrenheit.
To make filling, combine first 5 ingredients in a medium bowl. Set aside.
Using a rolling pin, roll out sheets of puff pastry to a 1/2-inch thickness. Cut sheet into 4-inch squares or cut into circles using a 4-inch round cookie cutter. Fill each piece with 1 heaping tablespoonful of pumpkin filling. Brush edges of dough with egg. Crimp together edges to either form round or triangular samosas. Brush samosas with egg wash and sprinkle with sesame seeds. Bake 25-30 minutes until golden brown.