Puff Pastry Pumpkins filled with Camembert and Red Onion Chutney

Peel the red onion and cut it into thin slices (julienne). In a large pan, melt the butter and sauté the onion until translucent. Add the brown sugar, red wine vinegar, juniper berries, cinnamon, and ground ginger, along with the rosemary. Reduce the heat to low and let the mixture reduce for about an hour, until the onion is very soft and the liquid has thickened to a honey-like consistency. If necessary, add a little more vinegar or water during the process. Finally, remove the juniper berries and woody rosemary stems.

Roll out the puff pastry sheets and trim the corners to obtain an approximately round shape (it doesn't have to be a perfect circle). In the center of each piece of dough, place a generous portion of onion chutney, and on top, place a whole piece of Camembert cheese. Bring the edges of the dough over the cheese and pinch them tightly with your fingers to form a sealed ball. Use kitchen string to tie the dough ball in 4 places, so that it is visually divided into 8 segments, imitating the shape of a pumpkin. Brush the dough with beaten egg and a little salt.

Place the pumpkins in the preheated oven at 180°C (top-bottom heat) and bake for about 30 minutes, until golden and crispy. After baking, let them cool slightly, then cut and carefully remove the strings. In place of the "stem", insert a small piece of fresh rosemary for an authentic look. Serve them warm, while the cheese is still melted.