Kabocha Squash & Havarti Pockets

The Perfect Appetizer

https://www.cutoutandkeep.net/projects/kabocha-and-havarti-pockets • Posted by Danielle O.

I mad this for last thanksgiving and it was such a hit. It can be made ahead then frozen. Just toss in the oven when you’re ready. Also, it can be eaten warmed or room temp! It's simple beautiful and delicious!

You will need

1 Kabocha or Butternut Squash Olive Oil 4 Shallots , finely sliced ½ tsp Olive Oil 1 tbsp Unsalted Butter 5 sprigs Thyme , leaves picked off of the stem 14 Tarragon or Champagne Vinegar 1 tsp Salt ¼ tsp Freshly Ground Black Pepper 2 Sheets Puff Pastry , thawed in the fridge ½ lbs Havarti Cheese sliced or shredded 1 Egg , beaten with a splash of water Maldon Sea Salt Thyme Leaves , garnish

Project Budget

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Description

I mad this for last thanksgiving and it was such a hit. It can be made ahead then frozen. Just toss in the oven when you’re ready. Also, it can be eaten warmed or room temp! It's simple beautiful and delicious!

Instructions

1. 

   Pre-heat oven to 400˚F. Line a baking sheet with tin foil and place the squash quarters on it with the skin side down. Drizzle a bit of olive oil on the squash. Roast for 1 1/2 hours. It will be extremely soft. Let cool to room temp before working with it.

2. Heat the olive oil and the butter over medium-low heat in a sauté pan. Add the shallots, thyme, and a pinch of salt. Cook for 5-6 minutes tossing occasionally until the shallots are softened and the thyme is fragrant.

3. 

   Scoop out the kabocha flesh into a large bowl and discard the skins. Transfer the shallot mixture into the bowl and add the vinegar, salt, and pepper. Mix together and taste for seasoning. Adjust as necessary.

4. Prepare 2 parchment lined baking sheets. Unroll one of your puff pastry sheets. I leave it on that plastic or parchment it comes on to prevent it from sticking to the work surface. Cut the sheet into 6 squares for the large pockets or 12 for the mini pockets.

5. 

   Place pieces of the Havarti onto the squares leaving about 1/3″ border around the edge of the puff pastry. Spoon about 1 – 1 1/2 TB of squash mixture into the middle of each square. For the mini’s, use about 2 tsp of filling for each.

6. Brush the egg wash all around the edge of the puff pastry, fold them in half, and pinch closed. You can use a fork to really seal them. If a little is oozing out, no biggie. I actually like when that happens because it will caramelize in the oven.

7. Brush the tops and the sides with the egg wash, sprinkle with thyme leaves and Maldon Salt. Transfer them to the baking sheet. Do the same with the second sheet of puff pastry.

8. At this point, you can freeze them. Once they are rock hard you can transfer them to ziplock bags until your ready to bake them. No need to defrost, just give them an extra few minutes in the oven if necessary.

9. 

   Pre-heat oven to 425˚F. Bake on the parchment lined baking sheets until golden brown and puffy. Between 18-20 minutes.