Jack-O-Lantern Spinach Stuffed Pastries

Steps

1. Preheat the oven to 375° F.

2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, crushed red pepper, thyme, and garlic. Cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the spinach, salt, pepper, and nutmeg. Continue stirring, until the greens are slightly tender, about 5 minutes. Transfer to a medium size mixing bowl.

3. Mix in the pumpkin, 2 tablespoons of breadcrumbs, and the cheddar and parmesan cheeses.

4. Working with one sheet of puff pastry at a time, cut out your pumpkins using your cookie cutter. Cover the cut pumpkins with a towel or plastic wrap so they won't dry out. Once you've cut all four sheets roll out your leftover pastry dough and try and get as many pumpkins out of the dough as possible.

5. To make their faces take the stamp pumpkin cookie cutter and gently press down on half the pumpkin cut pastries, making an indent in the dough.

6. Take 1 - 2 tablespoons of your spinach filling and place in the center of a non-indented pumpkin. Brush the outer edges with egg wash and place the pumpkins, face side up on a baking sheet. Using a fork, make indents all around the pumpkin to seal the pastries.

7. Repeat with remaining filling until all the pastries have been used.

8. Mix 3 drops of red and 2 drops of yellow food coloring into your egg. Paint your pumpkins with orange egg wash, being careful not to paint the eyes and mouth of your pumpkins.

9. Bake at 375° for 15-20 minutes or until puffed and golden.

10. Serve immediately.