Pumpkin Pasties Recipes

PUMPKIN PASTIES (TURNOVERS)

Steps:

• Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
• In a bowl, combine pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
• Dust surface with flour and roll out pie crust to 1/8" thickness. Cut dough into 3 to 4 inch circles using a cookie cutter, round lid, or drinking glass. Reroll dough and continue cutting circles until no dough remains. I made twenty 3.5" round circles from two pie crusts.
• Lay dough onto prepared baking sheets and add 2 teaspoons of filling to the center of each dough circle (this amount will vary based on the size of your circles). Fold dough over to cover filling and pinch the edges closed using a fork.
• In a small bowl, whisk together egg and water. Brush the top of each pasty with egg wash, sprinkle with turbinado sugar, and cut three slits into the top of each pasty to vent.
• Bake for 20-24 minutes, or until pasties are golden brown. Transfer to a cooling rack and allow to cool for 10 minutes before serving.

PUMPKIN PASTIES RECIPE

Steps:

• In a small pot over medium heat combine the pumpkin puree with the brown sugar and spices. Add cream.
• Bring to a gentle simmer and cook for around 5 minutes until the sugar has dissolved and the mixture looks shiny. Remove from heat and let it cool down completely.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• With the help of a cookie cutter cut out 12 circles of pie crust.
• In a small bowl whisk the yolk and milk together and brush over the pasties.
• Transfer them to the prepared baking sheet and take to the oven and bake for 20 minutes or until golden brown.

PUMPKIN PASTIES (HAND PIES)

Steps:

• Make the Dough: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in the diced cold butter until mixture resembles coarse crumbs, with small chunks of butter still visible. One tablespoon at a time, add ice water to mixture until it holds together. It should stick together when pinched but not feel sticky. Work dough sparingly with cold fingers or pastry cutter, but do not overwork dough. Form 2 dough balls, wrap in plastic, and chill at least 1 hour.
• Make the Filling: Combine all filling ingredients in a bowl and whisk together until well combined.
• Preheat oven to 400F, with rack on middle position. Line baking sheets with parchment paper.
• Roll out one of the chilled dough balls, to 1/8 inch thick, on lightly floured surface. Use a 5-6 inch diameter bowl rim to cut out circles. Re-roll dough as needed to get as many circles out of it as you can.
• Place 2 TB pumpkin filling in center of each circle. Moisten edges with water, fold dough over, and seal tightly. Use fork to crimp edges. Cut slits on top of each one, and brush with egg wash. Sprinkle with coarse sugar. Repeat with remaining dough ball and filling.
• Bake on parchment lined baking sheet for 25 minutes or until golden brown.
• Let cool on wire rack.
• To make Drizzle: Combine all glaze ingredients and whisk together until smooth. Place in ziplog bag, cut tiny hole at one corner, and drizzle onto pasties.

PUMPKIN PASTIES

Steps:

• Place oven rack in center of oven and heat to 375.
• Thaw one sheet of frozen puff pastry dough for about 30 minutes, until flexible but still cold.
• Combine pumpkin, sugar and spices in a bowl.
• Set aside while preparing dough.
• Roll out dough until thin, about 1/16-inch, and cut into four large circles.
• Using your fingertips or a pastry brush, brush around edges of each circle with beaten egg.
• Spoon about 2-3 tablespoons of pumpkin mixture into centers of circles.
• Fold circles in half to cover mixture and seal the edges by crimping with a fork (dip fork in cold water each time to keep from sticking.) Brush tops of pasties with remaining beaten egg and sprinkle with a little granulated sugar.
• Place on ungreased cookie sheet and bake for 25-30 minutes in the center of oven until golden.
• May be eaten warm or cold.

PUMPKIN PASTRIES

Steps:

• Divide the pastry into 3 (5-inch) squares about 5/8 inch thick. Wrap in plastic and refrigerate until cold and firm, at least 4 hours.
• To make the filling, process all of the filling ingredients in a food processor bowl until mixture is smooth and blended.
• Remove 1 pastry square from the refrigerator. Set a side for 10 minutes before rolling it. On a floured work surface, roll the pastry into a rectangle until less than 1/8-inch thick. With a ruler and a pastry wheel, trim the ragged edges and then cut the pastry into 3-inch squares. Lay the pastry squares across the top of an un-greased 12-cup miniature muffin pan, each cup measuring 1 1/2 inches across and 3/4 inch deep, centering each square over one cup. Spoon 1 heaping teaspoon of filling on each square, then bring opposite corners to the center and press lightly to seal. This process will also ease the pastry into each cup. Refrigerate for at least 30 minutes. Roll and shape the remaining pastry squares in the same fashion.
• Adjust rack to lower third of oven and preheat to 375 degrees F.
• Bake 2 or 3 pans at a time for about 20 to 25 minutes or until pastries are light brown. Remove pan from oven to a wire rack for about 10 minutes. Remove pastries from pan to a wire rack to cool completely. Sift powdered sugar and cinnamon together and sprinkle pastries before serving at room temperature. If not serving the same day, stack the pastries in airtight plastic containers and freeze for up to 2 weeks. To serve, reheat to freshen in a 325 degree preheated oven for about 7 to 12 minutes or until warm, cool slightly, and decorate with powdered sugar and cinnamon.
• Put the flour and salt in a 3-quart bowl, and stir to blend. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Stir in the sour cream with a fork. The pastry will appear dry because the sour cream is thick and does not disperse easily. With your hands, manipulate dough into a ball. Divide dough as recipe directs. Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days. The dough can be frozen for up to 1 month.