Monday, October 25, 2010

baked pumpkin-brie croquettes

Since trying pumpkin croquettes in Kyoto last October, I knew I'd have to learn to make them at home. This recipe is something I cobbled together from sources around the web and in cookbooks, and can be tweaked here and there to suit your taste. The little nub of melty brie in the middle is pretty delicious with the hot pumpkin, though... I suggest leaving that bit in!

Baked Pumpkin Brie Croquettes
1. Peel, chop, and boil half a medium-large kabocha squash until tender. While that's going, finely mince a medium onion and brown in a little oil (butter would be pretty delicious, too). Add salt and pepper to taste, then mash finely with the pumpkin, a bit of fresh parsley, and a tablespoon or two of milk.
2. Prepare to get good and messy! Divide the mash into 12 portions, each rolled into a ball about the size of a golf ball, with a little nubbin of brie in the middle. Then coat each ball in beaten egg, then flour (shaking off excess as needed), and then finally roll in fine breadcrumbs.
3. Flatten each ball into a little patty on a baking sheet, and brush the tops and sides with olive oil. Pop into a 350 degree oven for 10 minutes, then flip, brush the top with a little oil, and pop back into the oven for 10-15 more minutes, until golden brown. Alternatively, you could probably pan-fry these, though they can be a little on the fragile side at first. Enjoy hot with some green salad, and maybe some hot apple cider. Yum!

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