Recipe: September: Pumpkin Pasties

It’s time for another recipe! First, the recipe for pumpkin pasties. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.

  • The Ingredients
    • 2 pie crusts (I use store bought for ease)
    • 3/4 cup pumpkin puree (homemade or store-bought)
    • 3 ounces cream cheese, softened
    • 1/3 cup brown sugar, packed (white can also be used)
    • 1 teaspoon vanilla extract
    • 1 scant tablespoon pumpkin pie spice
    • 1 large egg
    • 1/4 unsalted butter, melted
    • coarse sugar or cinnamon sugar for decorating/topping
  • The Way of Preparing
    1. Preheat oven to 350°F/175°C.
    2. Roll out your pie crusts together, a little thinner than they already are for ease of cutting out and filling.
      • Note: If you’re using homemade dough, make sure it has been chilled for at least an hour before rolling out and cutting.
    3. Cut out 4 inch circles (about 12) using a biscuit cutter or the top of a large glass.
    4. In a medium mixing bowl, whisk together the pumpkin puree, egg, brown sugar, vanilla, and pumpkin pie spice.
    5. Mix until no white streaks or bits of egg are visible.
    6. Distribute the pumpkin filling between your dough circles, placing the filling only on one half of the circle.
    7. Fold the dough over making a half-circle.
    8. Use a fork to press the edges of the pastry together completely.
    9. Place six pastries on a large baking sheet, approximately 2 inches apart.
    10. Using a fork, dock (poke venting holes) in the tops of each pastry.
    11. Using a pastry brush, coat each pastry with melted butter and sprinkle the sugar crystals or cinnamon sugar.
    12. Bake for 25/30 minutes or until the pastries are lightly browned.
    13. Cool on a wire rack for at least five minutes.
  • Notes
    • How to make better:
      • Use fresh pumpkin puree
      • From A Beautiful Plate: Please note that (most) homemade pumpkin puree is thinner and more watery than store-bought canned pumpkin puree. If you use it as is, the higher water content can affect baked goods, particularly any custard based baked goods, such as pumpkin pie. To thicken it to your desired consistency, strain the pumpkin puree in a sieve lined with cheesecloth over a bowl. Discard any liquid and use as directed.
    • Use cooked sweet potatoes and a 1/4 cup of mini marshmallows instead. It tastes almost the same!

Memories:

Once upon a time, I went to college in my mid-twenties. While there, I made friends with an interesting dude named Rick. Rick decided to host a literal day-long, I think it was 28 hours in all, Harry Potter Marathon of all eight movies.

We made the pastry from scratch, using a food processor and something very similar to this recipe for the dough. We also made beef pasties with a thickened variant of my beef stew and some homemade Butterbeer.

The butterbeer is equal parts root beer and cream soda with a fresh butter caramel sauce mixed in, then served with fresh whipped cream!

It was a delicious, exhausting experience. I’ve not done a full marathon since.

But these were absolutely delicious!

I’d love to see your versions!

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