Wednesday, November 16, 2011

Pumpkin Pasties

Yes, i'm semi-obsessed with Harry Potter and make HP themed snacks and treats any chance i can get. Last month, we brought home two small pie pumpkins from Sage's field trip to Sinkland Farms Pumpkin Patch. She asked me to make a pumpkin pie, but honestly have never been a fan of pumpkin pie...and thought Pumpkin Pasties (pronounced Past-E) sounded more my style.

i used this recipe as an example, but changed it up a bit. Rather than using canned pumpkin, i used fresh cooked. i roasted my pumpkin whole, and then scooped out the flesh and used it in the recipe above. i failed to take pictures of the process though, so check out the post at The Cultural Dish if you need help putting these together.

For the filling i used
-1 cup cooked pumpkin
-1/4 cup granulated sugar
-1/4 teaspoon cinnamon
-1/8 teaspoon nutmeg

i mixed this all together and set it aside while i made the crust.

For the pie crust i used
1 1/4 cups of all purpose flour.
1 stick cold butter.
1/2 tsp salt.
1/2 t...sp sugar.
3-4TBSP ice cold water.

Combine flour, salt, sugar and cut in butter (or use a pastry blender)...until the mix is crumbly and the butter pieces are pea sized. Then add ice water 1 tbsp at a time, mixing with a fork until dough holds together. The key to a flaky crust is COLD butter and keep it cold.

When your dough is ready. Roll out into 4" circles and place a rounded TBSP of the pumpkin filling in the center of your circle. i wet one edge of the dough for a good seal.
Then fold the dough over the filling and use the end of a fork to crimp and seal the edges. Cut a couple slits on the tops to make vents. i didn't do an egg wash on these, but you could if you like.

Bake in the oven on an ungreased cookie sheet for 30 minutes or until browned.

These turned out great. The pumpkin filling, was good...but not overwhelming. These were delightful little bite sized treats. We enjoyed them so much we made them twice. Any left over pumpkin filling can be frozen for use at a later date.



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