Puff pastries with cheese pumpkin

Ingredients:

• 1 teaspoon extra-virgin olive oil
• 1 small red onion, chopped
• 1 cup grated raw pumpkin (about 200 g)
• 3 tablespoons chopped fresh cilantro
• 1 tsp finely chopped fresh peeled ginger
• 1/4 tsp garam masala
• 0.5 cup grated Swiss cheese
• 0.5 cups grated American cheese
• 0.5 cups grated cheddar
• 2 x 0.5 kg packages frozen puff pastry (4 sheets), thawed
• Flour for dusting
• 1 large egg, beaten

Preparation:

1. Prepare the filling:

   
   In a large skillet over medium-high heat, heat the olive oil, then add the red onion and cook until almost soft and translucent, about 4 minutes. Add the grated pumpkin, cilantro, ginger, garam masala, and a pinch of salt and continue cooking until the pumpkin is softened, about 2 minutes. Transfer the mixture to a large bowl; let cool completely.
   
2. Add Swiss cheese, American cheese, and cheddar to the pumpkin mixture and season with salt to taste.
3. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Lay the puff pastry out on a lightly floured surface. Using a 4-inch (10 cm) pumpkin-shaped cookie cutter, cut out 24 shapes from the dough; arrange half of them on the prepared baking sheet. If desired, use a small knife to cut out eyes and a Jack-o'-lantern grin on the remaining pumpkins. Spoon 2 tablespoons of the filling into the center of each pumpkin on the baking sheet and brush the edges with egg wash. Top with the remaining puff pastry pumpkins. Seal the edges with a fork, then brush with beaten egg wash. Bake until golden brown, 20-25 minutes.