Potimarron puff pastry & sweet potato with spices

The countdown is launched, in 3 weeks we will be there, the biggest food of the year and the plight of vegetarians / vegans who will be stuck once more between the foie gras and the jokes on the turkey of a cousin having a little forced on the champagne. With a little luck we may be entitled to the same as last year. The solution to this evening of anxiety: prepare vegan dishes super good for 1) you feast and drown your despair in something more consistent than a royal kir, and 2) let your guests discover that Christmas and vegan cuisine are in fact perfectly compatible, moreover they may well not leave a crumb of your gingerbread and claim the recipe of your little puff pastries. And that's good I'm just a very nice to propose.

Well yes I know, the little firs, it's great cliché, the limit of the kitsch, and in terms of cute is the only time of the year when everything is allowed. Last year I had offered you small Matcha shortbread fir , but there is no reason, after all, that the salty dishes can not themselves turn into star or fir. The only limit will be your cookie cutter collection.

This recipe is ultra easy, you can even carry the stuffing the day before, for against a crisp top you need to make them and cook at the last moment. I counted a puff pastry for 6 people, here 6 small fir trees, so one per person, but you can according to your menu to provide two or make smaller puff pastries and offer a dish where everyone can use.

ingredients
for 6 persons

200 g of pumpkin
150 g peeled sweet potato
1 tablespoon of olive oil
1 tbsp chopped chives
5 tablespoons of soy cream
1/2 teaspoon dried sage
1/8 of c to c of "5 perfumes"
salt pepper
1 organic puff pastry without butter

• Cut the pumpkin (keep the skin) and the sweet potato and small cubes, fry over medium heat in a small pan with the olive oil and chives for about 15 to 20 minutes.

• Add the soy cream, spices and season. Cook another few minutes. Crush with a spatula to form a well-connected stuffing. Reserve and let cool.

• Cut the puff pastry in half, divide small piles of stuffing on the first half of the dough (think of the shape of the cookie cutter with the stuffing), cover with the other half of puff pastry, cut out your puff pastries with the cookie cutter and place them on a plate covered with baking paper. Seal the edges with a fork and bake about 15 minutes at 180 ° C, the puffs must be golden brown.

• Serve hot, possibly accompanied by a salad for a complete entry.