Pumpkin Pasties
Pumpkin Pasties: Sweet and spicy pumpkin filling inside a flaky crust. This Harry Potter inspired treat puts pumpkin pie into the palm of your hand.
Servings 16
Calories 231kcal
Ingredients
For the Dough
- 2 ½ Cups All Purpose Flour
- ½ Teaspoon Salt
- 1. Cup Butter Diced
- ½ Cup Ice Water
- 1 Egg Beaten With 2 Teaspoons Water
- Coarse Sugar For Dusting
For The Pumpkin Pasties Filling
- 1 Cup Pumpkin Puree
- ½ Cup Brown Sugar Packed
- 2 Tablespoons White Sugar
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Cloves
- ¼ Teaspoon Ground Ginger
For the Glaze
- ½ Cup Powder Sugar
- 1 Tablespoon Whole Milk
- 1 Teaspoon Vanilla Extract
- ⅛ Teaspoon Cinnamon
- ⅛ Teapoon Nutmeg
- ⅛ Teaspoon Ginger
- ⅛ Teaspoon Cloves
Instructions
For the Pie Dough
- In a large bowl combine flour and salt. Cut butter in using a pastry cutter, or 2 forks. Mixture should resemble coarse crumbs.
- Add water one tablespoon at a time.
- Form into 2 dough balls, and refrigerate for at least 1 hour.
For the Pumpkin Pasties Filling
- Preheat oven to 400 degrees F.
- In a medium bowl, combine all filling ingredients. Whisk until smooth.
- Line baking sheets with parchment paper. Roll out dough on a floured surface until it is ~⅛ inch thick.
- Use a 5-6 inch bowl to cut out dough circles.
- Place 2 tablespoons of pumpkin filling into the center of each circle. Moisten edges with water. Fold dough, and use a fork to crimp the edges.
- Cut 3-4 slits in the top of each pie, and brush with egg mixture. Sprinkle with coarse sugar.
- Bake for 25-30 minutes or until golden brown. Cool completely.
For the Pumpkin Pasties Glaze
- In a small bowl, combine all ingredients and whisk until smooth. Drizzle over pasties.
Nutrition
Calories: 231kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 181mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2750IU | Vitamin C: 0.7mg | Calcium: 19mg | Iron: 1.2mg