Pumpkin Pasties Hand Pies Recipes
PUMPKIN PASTIES (HAND PIES)
Steps:
- Make the Dough: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in the diced cold butter until mixture resembles coarse crumbs, with small chunks of butter still visible. One tablespoon at a time, add ice water to mixture until it holds together. It should stick together when pinched but not feel sticky. Work dough sparingly with cold fingers or pastry cutter, but do not overwork dough. Form 2 dough balls, wrap in plastic, and chill at least 1 hour.
- Make the Filling: Combine all filling ingredients in a bowl and whisk together until well combined.
- Preheat oven to 400F, with rack on middle position. Line baking sheets with parchment paper.
- Roll out one of the chilled dough balls, to 1/8 inch thick, on lightly floured surface. Use a 5-6 inch diameter bowl rim to cut out circles. Re-roll dough as needed to get as many circles out of it as you can.
- Place 2 TB pumpkin filling in center of each circle. Moisten edges with water, fold dough over, and seal tightly. Use fork to crimp edges. Cut slits on top of each one, and brush with egg wash. Sprinkle with coarse sugar. Repeat with remaining dough ball and filling.
- Bake on parchment lined baking sheet for 25 minutes or until golden brown.
- Let cool on wire rack.
- To make Drizzle: Combine all glaze ingredients and whisk together until smooth. Place in ziplog bag, cut tiny hole at one corner, and drizzle onto pasties.
PUMPKIN HAND PIES
Make and share this Pumpkin Hand Pies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 30m
Yield 5 pies, 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Line a sheet tray with parchment paper.
- In a medium bowl, whisk together the pumpkin, sugar, 1 egg and spice. Lightly beat the remaining egg and set aside.
- On a lightly floured clear work surface, unroll pie crust. Cut 5 pumpkin shapes from each pie crust. Evenly space 5 pumpkin cut-outs onto parchment lined baking sheet. Evenly dollop the filling into the center of each of the 5 pumpkin cut-outs. Using a small pastry brush, brush the outside edge of each pumpkin on the baking sheet. Top each with a second pumpkin cut-out, using a fork to seal the edge. Brush tops with egg wash. Using a very sharp paring knife place a couple slashes into the top pie dough to vent.
- Bake for 12-15 minutes, or until browned and crispy and filling is hot. Remove and let cool on a wire rack. When pies have cooled, whisk together the confectioners' sugar with the maple syrup until smooth. Drizzle tops of pies with glaze and serve.
Nutrition Facts : Calories 296.4, Fat 10.8, SaturatedFat 3.5, Cholesterol 74.4, Sodium 174.3, Carbohydrate 46, Fiber 1.1, Sugar 28.1, Protein 4.7
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- Prepare the Dough: Stir together flour and salt in a large bowl. Add butter, and toss to coat each piece completely with flour. Use a pastry blender or 2 knives to cut in butter until mixture resembles coarse crumbs. Stir together sour cream, water, and lemon juice in a small bowl until combined, and drizzle over flour mixture; stir into mixture with a fork until fully moistened. Pat into a disc and cut in half. Wrap each disc in plastic wrap, and refrigerate until chilled, about 30 minutes.
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