4 cups butternut squash, peeled and cut into 1/2-inch cubes (about 1 small squash)
1 Tablespoon vegetable oil
1 small yellow onion, cut into small dice (about 1 cup)
1 1/2 teaspoons cumin, toasted and ground in coffee grinder
2 teaspoons coriander, toasted and ground in coffee grinder
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
3 Tablespoons honey
1/2 teaspoon lemon zest
2 Tablespoons lemon juice
1 Tablespoon red wine vinegar
1/4 cup almonds, toasted and roughly chopped
1 Tablespoon salt-packed capers, rinsed and coarsely chopped
2 Tablespoons currants
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound frozen puff pastry, at room temperature
1 egg yolk, lightly beaten
1/4 cup crème fraîche
1/8 teaspoon cinnamon
1/2 teaspoon mild harissa paste
1/4 teaspoon kosher salt
Preheat the oven to 400°F.
Make Filling: Place squash on a parchment-lined sheet pan and cook in the oven for 10 minutes. Set aside. Heat the oil in a sauté pan over medium heat and sauté onions until softened, about 5 minutes. Add the cumin, coriander, ginger, cinnamon, honey and roasted squash. Stir to combine. Add the lemon zest and juice, vinegar, almonds, capers and currants. Season the filling with the salt and pepper. Transfer to a bowl and let cool to room temperature.
Prepare Pastry: Roll out the puff pastry on a lightly floured surface until it is 1/8-inch thick. Cut the dough into twenty-four 3-inch rounds. Discard scrap dough (re-rolled puff pastry dough will become too tough). Place a heaping Tablespoon of filling on top of each round. Moisten half of the edge of the round with water, and then fold the dough over into half-moon shapes. Press around the edges with a fork to seal the pastry. Crack an egg yolk into a bowl and combine with 1 Tablespoon water. Mix well and brush the top of each pastry with the egg yolk mixture. Place the pastries on a parchment-lined sheet pan and bake until puffed and lightly golden brown, about 15 minutes.
Make Dipping Sauce: Mix together the crème fraîche, cinnamon, harissa paste and salt.
Serve: Serve warm turnovers with the crème fraîche dipping sauce.
Recipe created by Parties That Cook®