Stuffed Puff Pastry Pumpkins
The cutest addition to your charcuterie spread. Buttery, cheesy, and stuffed with our favorite: American Lamb!
Stuffed Puff Pastry Pumpkin
Servings: 6–8
Prep time: 20 minutes
Cook time: 20–25 minutes
Total time: ~45 minutes
Ingredients:
- 1 tbsp olive oil
- 4 oz ground American lamb
- 1 garlic clove, minced
- 1 tsp minced rosemary
- 2 tbsp apricot jam
- 1 sheet puff pastry, thawed but still cold
- 8–10 oz wheel of brie
- 1 egg, lightly beaten
- Kitchen twine
- Cinnamon stick and fresh sage, for garnish (optional)
- Baguette, crackers, and apple slices, for serving
Instructions:
- Heat olive oil in a small pan over medium heat. Add lamb, garlic, and rosemary. Season with salt and pepper. Cook, breaking apart the meat, until browned and cooked through. Let cool.
- Roll puff pastry into a 10-inch square on a floured surface. Trim any excess dough.
- Lay out 4 strands of 16-inch kitchen twine in a cross and X pattern. Place puff pastry directly in the center.
- Place the brie in the center of the puff pastry. Spread with apricot jam and top with the cooked lamb mixture.
- Fold the corners of the pastry up and over the brie, pleating and tucking to form a tight bundle.
- Tie each strand of twine snugly around the pastry to create pumpkin-like ridges. Trim any excess twine.
- Preheat oven to 425°F. Flip the puff pastry over onto a parchment-lined baking sheet and refrigerate for 20 minutes.
- Whisk egg with 1 tbsp water and brush over the entire surface of the pastry.
- Bake for 20–25 minutes until puffed and golden brown.
- Let cool for 10 minutes. Remove the twine. Insert a cinnamon stick in the center as a “stem” and garnish with sage leaves.
- Serve warm with apples, crackers, or toasted baguette.
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