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Pumpkin Pasties
Ingredients
- 1 egg lightly beaten
- 1/4 cup sugar + 2 tbsp
- 8 oz canned pumpkin or 1 cup fresh pumpkin
- 1/4 tsp salt
- 1 tsp butter melted
- 1/2 tsp cinnamon
- 1/4 tsp ginger ground
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 can evaporated milk
- your favorite pie crust pastry enough for 1 crust
- 1 egg beaten (for an egg wash)
Instructions
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Preheat oven to 220°C. Combine the egg and sugar. Mix in the pumpkin, salt, butter, cinnamon, ginger, cloves, and nutmeg. Then add the evaporated milk, mixing well. Spray a 8×8 inch dish with nonstick spray and pour in your mixture. Bake in the oven for 15 minutes, then turn down the oven to 350°F and bake for 45 minutes or until a knife comes out clean. Once done, let the filling cool completely on a wire rack.
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Preheat oven to 400°F. Roll out your pastry very thin and cut out about thirty 3 1/4 inch circles. Place a small spoonfull of the cooled pumpkin mixture in the center of each circle. Add a bit of water to the egg to make an egg wash. Brush the border of each circle with the egg wash. Fold each circle in half and seal with a fork. Cut three small vent slits on the top of each pastie with a knife.
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Transfer to a parchment lined baking sheet. Brush each pastie with the egg wash. Bake for 15-20 minutes, or until light golden brown. Let cool on a wire rack and serve at room temperature.
Recipe Notes
Link Diamonds for dessert / 13. January 2010
adapted from The Geeky Chef