Pumpkin Prussien
Pane-bistecca
It’s time to “save” something again! #wirrettenwaszurettenist is focusing on pumpkins this time! And so I’m making these pumpkin Prussien.
Now is the perfect time for it, as pumpkins are everywhere. I love how farmers in Switzerland display their pumpkins for sale—such a blaze of color! Color also brings a dish with pumpkin to life.
I say Thank you to Ingrid von Auchwas, who came up with the idea and organized everything, and Susi die Turbohausfrau, Founder of the group. It’s always fun to be part of it. Not only because you have to rack your brains to come up with something original and new, but also because after the rescue you find lots of different recipes from the group members.
In this case, saving means showing you that you don’t have to buy everything, but can easily and often quickly make something yourself.
These Prussien are a quick finger food that go down very well at any party, but especially at Halloween or Thanksgiving. My Prussien are not vegan, because I added ham. I think they not only taste great but are also beautifully colorful!
Now is the perfect time for it, as pumpkins are everywhere. I love how farmers in Switzerland display their pumpkins for sale—such a blaze of color! Color also brings a dish with pumpkin to life.
I say Thank you to Ingrid von Auchwas, who came up with the idea and organized everything, and Susi die Turbohausfrau, Founder of the group. It’s always fun to be part of it. Not only because you have to rack your brains to come up with something original and new, but also because after the rescue you find lots of different recipes from the group members.
In this case, saving means showing you that you don’t have to buy everything, but can easily and often quickly make something yourself.
These Prussien are a quick finger food that go down very well at any party, but especially at Halloween or Thanksgiving. My Prussien are not vegan, because I added ham. I think they not only taste great but are also beautifully colorful!
Ingredients
1 ready-rolled out Puff Pastry of approx 20/40 cm
approx. 200 g Pumpkin Puree seasoned with Salt and Pepper*
3 Slices Ham
some Basil leaves
Instructions
1
Step 1
* You can buy it in a can or roast pumpkin flesh in its skin in the oven at 180°C for approx. 30-40 minutes and then mash the soft flesh with a fork.
2
Step 2
DRoll out the puff pastry and cover with the ham slices.
3
Step 3
Spread the cubism on top and scatter the basil leaves over it.
4
Step 4
Roll up the long sides from both sides toward the middle and cut into slices about 5 mm wide with a sharp knife.
5
Step 5
Place the Prussien on a baking sheet and bake in the oven at 200°C for about 15-20 minutes. Allow to cool or serve lukewarm.
Notes
Happy Halloween!
Here are all the links to my colleagues recipes:
Auchwas – wirrettenwaszurettenist – Kuerbis und hier
Bonjour Alsace – Kürbis Spaghetti mit Olivenöl und Thymian
Brigittas Kulinarium – Kürbisravioli aus Kartoffelteig
Brittas Kochbuch – Kürbisrisotto
Cakes Cookies an more – Mac and Cheese mit Kürbis
CorumBlog 2.0 – Kürbis-Konfitüre
Das Mädel vom Land – Wickelknödel mit Kürbis und Pilzen
evchenkocht – Kürbis-Cannelloni
Fliederbaum – Kürbis-Kartoffel-Gratin
genial-lecker – Kürbis-Möhren-Quiche
lieberlecker – Kürbis Vermicelles
Madam Rote Rübe – Schmackhafte Kürbis-Suppe mit Linsen und Zwiebeln
our food creations – Vielseitiges Kürbismus
Turbohausfrau – Kürbistascherl mit Grammeln
Unser Meating – Kürbis-Käse-Suppe
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