Pumpkin Pasties
Lynley Jones
Like little pumpkin pies inside a pastry shell. Inspired by the Harry Potter book series, they're perfect for your Halloween or Potter-themed party, but also sophisticated enough for your Thanksgiving table.
Makes about 30 pasties
Ingredients
Pumpkin Pasties made in the Adventure Kitchen, ready for the party.
2 Tablespoons softened unsalted butter
1 cup pumpkin puree (canned or homemade)
2 Tablespoons sugar, plus more for sprinkling on top
3/4 teaspoons cinnamon, plus more for sprinkling on top
1/2 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon cloves
2 disks cold Hard-Working Pie Crust (or store-bought crust)
Flour for rolling out
1 egg
Instructions
1. In a medium bowl, combine the butter, pumpkin, 2 Tablespoons sugar, 3/4 teaspoons cinnamon, salt, ginger, nutmeg and cloves. Thoroughly combine.
Filling slightly off-center, just before folding closed.
2. Preheat oven to 400 degrees with the rack in the middle position. Line a rimmed baking sheet with parchment paper or a silpat. In a small bowl, whisk the egg with 1 tablespoon cool water to form an egg wash, combining well.
3. Roll out one disk of pie crust pastry to 1/8 inch thickness. Cut into circles about 3 1/2 inches in diameter. Reserve the scraps to reroll. Transfer the pastry circles to the baking sheet and dollop about 1/2 tablespoon of pumpkin mixture in each circle. (To make it easier to fold over, you may want to put the dollop off-center just a bit.)
4. Brush the outer edges of each pastry circle with a little of the egg wash. Fold the pastry circles over the filling to form a half-moon, being careful to keep the pumpkin inside as much as possible (so it won't leak out during cooking). Press the edges together, then crimp with your fingers or a fork.
Crimping the edges with fingers.
5. Brush the tops of each pasty with egg wash, then sprinkle generously with salt and a dash of cinnamon. Use a small knife to cut 2-3 small slits in the tops of each pasty. Bake for 18-22 minutes, until golden brown and bubbling inside.
6. While the first batch is baking, roll the remaining dough and prepare the next batch of pasties. Continue until all the pastry dough and/or pumpkin filling has been used.
7. When pasties are done, remove from oven and cool on a rack for 5 minutes. Serve hot or room temperature.
Notes:
It's really useful to have two rimmed baking sheets so you can fully prep the next batch while the first batch is baking. Here's a link to my current favorite baking sheets on Amazon. They're nonstick, and the nubbed surface allows the pastry to get really nice and crisp on the bottom.
In case you have not yet encountered these books (who knows, perhaps you have just emerged from years of living in an actual cupboard under the stairs, and are wondering, "Who is this Harry Potter character you speak of...?") I'll provide a link to the first book in the series. We're big fans around here. :)
Cassia is the type of cinnamon we all grew up with here in the US. It’s got that classic “cinnamon” flavor. We chose this cinnamon because it’s very fragrant and flavorful, and it comes from a source in Vietnam that pays its workers a fair trade wage.
1/2-cup sized jar.