Pumpkin Pasties
From Anna Monette Roberts, POPSUGAR Food
Notes
If you cannot find pumpkin at your grocery store, use 2 sweet potatoes instead.
Ingredients
- 1/2 medium-size (2-pound) pumpkin, cut in half with seeds and pulp removed, roasted until tender [1]
4 tablespoons butter
1 clove garlic, minced
1/2 cup (4 ounces) shredded white cheddar cheese, or more to taste
Salt and pepper, to taste
1 package refrigerated pie crust
Flour, for dusting
Heavy cream or egg wash [2], for brushing
Directions
- Preheat oven to 400°F. Place parchment paper on 2 half-sheet pans.
- Scoop the warm, hot pumpkin into a large bowl. Mash it (with butter) until it resembles mashed potatoes. Stir in garlic and cheddar cheese and season with salt and pepper to taste.
- Thaw pie dough according to package directions. Dust a large, flat surface with flour. Roll pie crust out to 1/8-inch thick and cut 4 (7-inch) circles. Reroll scraps if necessary.
- Spoon about 1/2 cup of the pumpkin mixture onto the center of each circle; fold the pie dough over the filling to create half-moons. Use the side of your hand to press the dough ends together, leaving about a 1/2-inch border. Use a fork to firmly seal the dough and for decorative crimping. Use a sharp paring knife to cut 3 slivers on the tops of the pies for ventilation.
- Transfer pies to baking sheet; coat with heavy cream or egg wash; and bake for 25-30 minutes, or until pie crust turns golden brown.
- Transfer to a cooling rack and let rest for at least 5-10 minutes before serving.
Information
- Category
- Snacks
- Cuisine
- North American
- Yield
- 4 pumpkin pasties