Christmas casserole with pumpkin

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Delicious oven dish with Brussels sprouts, pumpkin and cranberries and a crispy layer of puff pastry with cut out stars. Nice to serve at Christmas.



Preheat the oven to 200 degrees.
Cut the pumpkin into cubes.
Bring a pan of water to the boil. Boil the Brussels sprouts and pumpkin for about 8 minutes and then drain.
Chop the red onion and fry in a pan with the butter.
Cut the mushrooms into slices and fry for a while.
Add the flour and stir in. Add the stock and stir well.
Add the Brussels sprouts, cranberry and pumpkin cubes to the sauce in the pan. Season the mixture with thyme.
Then spread the mixture in an oven dish.
If you are using loose sheets of puff pastry, press them together into 1 large piece. Press out a few stars with a cookie cutter and stick it on another piece. Then place the dough on top of the filling in the dish and push the edges in slightly.
Beat the egg or use 2 tablespoons of (vegetable) milk and brush the top of the puff pastry with it. Bake in the oven for 25 to 30 minutes.
Tip: If you use plant-based milk instead of egg and the puff pastry does not contain animal vitamin D, this recipe is also vegan. Would you like to eat the dish with meat? Then add chicken or turkey pieces together or instead of the mushrooms. You can make the filling in advance and at the end put the dough on it and bake in the oven.
christmas casserole

Source: Leukerecepten by leukerecepten-nl.
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