Small Baked Pumpkin Filled with Mixture Of Minced Meat and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 small pumpkins (e.g. Hokkaido, Mini Jack o´Lantern, Sunburst, Bishop`s Cap)
- 200 g minced meat
- 2 small tomato (s)
- 2 cloves garlic
- 1 bunch spring onion (s)
- 1 bunch parsley
- 1 tablespoon tomato paste
- 2 tablespoon heavy cream
- 100 g sheep cheese
- 1 tablespoon butter
- 1 teaspoon chilli flakes
- salt
- 500 g natural yourt
- 3 tablespoon chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, cut off the lid, remove the seeds. Scrape out some pulp with a spoon and set aside. Place the empty pumpkin with the lid on at 180 ° C for about 15 minutes in the oven.
- Cut the spring onions into fine rings, finely dice the garlic and tomato. Heat the butter in the pan and fry the minced meat and the scraped pumpkin meat in it. When the meat is well done, fold in the tomatoes, tomato paste, garlic, sheep cheese and spring onions and continue to fry briefly. Add the chopped parsley and season with salt and cream.
- Pour the finished mass into the pumpkin. Close this again with the lid and bake for another 15-20 minutes.
- A very small pumpkin can be served as one portion, otherwise halve or quarter the pumpkin as desired. This goes well with natural yogurt with chives.
- Tip: Hokkaido pumpkins have a soft shell that you can eat. I also took a mini Jack o`Lantern that had to be spooned out and a Sweet Lightning.
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