Caramelized Onion and Pumpkin Puff Pastry Pockets

Pumpkin Puree:

1. Preheat oven to 350°F. Line a baking sheet with parchment. Cut pumpkin in half and scoop out seeds. Place cut side down on baking sheet.
2. Roast 1-1.5 hours until very soft. Allow to cool 15 minutes.
3. Scoop flesh into a food processor and puree until smooth. Set aside.

Caramelized Onions:

1. In a skillet, heat olive oil over medium. Add onions and cook, stirring occasionally, until deep golden brown, about 30 minutes.
2. Filling:
3. Allow onions to cool slightly, then mix with pumpkin puree, cinnamon and nutmeg.

Assembly:

1. Assemble the puff pastry pockets by rolling out the puff pastry on a lightly floured surface to ¼ inch thickness. Cut the dough into 4-inch circles. Cut little crosses in the top of half the circles.
2. Place 1 tablespoon of the filling in the center of the circles without crosses cut into them. Brush the edges with the beaten egg. Top each circle with a cross-topped circle. Crimp the edges to seal.
3. Arrange the pockets on a parchment-lined baking sheet. Refrigerate for 30 minutes.
4. Place on a parchment-lined baking sheet. Chill 30 minutes.

Baking:

1. Preheat oven to 400°F
2. Brush tops of pockets with beaten egg.
3. Bake for 18-20 minutes, until pastry is golden brown.
4. Allow to cool slightly before serving.