Puff pastry pumpkins filled with camembert and onion chutney

Cut the peeled red onions into half-rings. Melt the butter in a pan and sauté the onions until translucent. Then add the spices (allspice, cinnamon, ginger), rosemary, sugar, and red wine vinegar. Reduce the heat and let it reduce (thicken) for about an hour, until the onions are completely soft and the liquid becomes honey-like in consistency. If necessary, replenish the liquid with a little red wine vinegar or water. Once the chutney is ready, remove the allspice berries and woody rosemary stems.

Cut off the corners of each puff pastry sheet in an arc to get a roughly round shape (it doesn't have to be a perfect circle). Pile a portion of onion chutney in the center of each pastry, then place a whole camembert cheese on top. Fold the pastry over the cheese and thoroughly seal the edges with your fingers to form a dumpling. Then tie the dumplings with 4 pieces of string so that the pastry is visually divided into 8 sections (like pumpkin wedges). Brush the tops with an egg beaten with a pinch of salt.

Place the parcels in an oven preheated to 180 degrees Celsius (top and bottom heat). Bake for about 30 minutes, until golden brown. After baking, carefully cut and remove the strings. Insert a piece of woody rosemary stem into the place of the pumpkin stem as a garnish.