Sage pumpkin turnovers
Sage pumpkin turnovers
For 8 pcs
PREPARATION: about 40 mins
COOLING TIME: about 30 mins
BAKING TIME: about 20 mins
Ingredients
DOUGH
– 250 g flour
– ¾ tsp salt
– 125 g cold butter, in pieces
– About 0.75 dl cold water
FILLING
– 2–3 tbsp sage, coarsely chopped
– 2–3 chopped garlic cloves
– 2 tbsp butter
– 180 g diced pumpkin flesh, e.g. red kuri or butternut squash
– 1 tbsp butter
– 3 tbsp vegetable stock
– Salt, pepper
– 4 tbsp Sbrinz AOP, grated
– 1 whisked egg, for brushing
– Baking paper for baking sheet
Preparation
DOUGH
Mix flour and salt. Add butter, rub by hand into an evenly crumbly mixture and form a hollow. Pour in water and quickly assemble into a dough, without kneading. Wrap in cling film and put in fridge for 30 mins.
FILLING
Sauté sage and garlic in butter then remove. Sauté pumpkin in butter in the same skillet. Deglaze with vegetable stock, cover and let steam for 5–7 mins, season, then let cool. Mix Sbrinz, sage and garlic together.
Roll out dough on a lightly floured surface into a square 32x32 cm in size and cut in half. Divide filling into 8 portions, and place on a dough half in a way that lets you cut 8 square biscuits. Brush edges and spaces with egg. Place the second dough half on top and press edges and spaces firmly together. Place on prepared baking sheet, brush with remaining egg, then cut cross on surface.
Bake for 15–20 mins on the second lowest rack of an oven preheated to 220°C.
