Prepare a pesto from the ingredients from garlic to olive oil in a blender, if it gets too firm, add a little vegetable stock.
Roughly grate the pumpkin flesh and mix with the coriander pesto. Season with salt and pepper.
Thaw the puff pastry, brush the puff pastry slices with the pumpkin mixture, brush the edges with whisked egg and fold the puff pastry sheets diagonally into triangles. Brush with the egg.
Bake at 200 ° (top / bottom heat, 180 ° convection) for about 20 minutes.