PUMPKIN PASTIES (TURNOVERS)
Pumpkin pasties are a sweet, baked pastry filled with spiced pumpkin filling. These handheld turnovers are perfect for serving at your next Harry Potter themed party or for Halloween.
Provided by Heather
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- In a bowl, combine pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
- Dust surface with flour and roll out pie crust to 1/8" thickness. Cut dough into 3 to 4 inch circles using a cookie cutter, round lid, or drinking glass. Reroll dough and continue cutting circles until no dough remains. I made twenty 3.5" round circles from two pie crusts.
- Lay dough onto prepared baking sheets and add 2 teaspoons of filling to the center of each dough circle (this amount will vary based on the size of your circles). Fold dough over to cover filling and pinch the edges closed using a fork.
- In a small bowl, whisk together egg and water. Brush the top of each pasty with egg wash, sprinkle with turbinado sugar, and cut three slits into the top of each pasty to vent.
- Bake for 20-24 minutes, or until pasties are golden brown. Transfer to a cooling rack and allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 99 kcal, Carbohydrate 13 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 74 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PUMPKIN POCKET PIES
I had some leftover pumpkin so I whipped this together on a whim and it came out just great. These are not as sweet as a pumpkin pie - but quite tasty! Taste the filling and add sugar if you want something sweeter!
Provided by Malinda Coletta
Categories Pies
Time 45m
Number Of Ingredients 8
Steps:
- 1. Defrost puff pastry. preheat oven to 350F
- 2. Mix, egg, sugar, pumpkin, evaporated milk and spices together. Taste... if you want it sweeter adjust your sugar. Put in a pie dish and place in the preheated oven for 15 minutes. Remove from oven stir and place in fridge.
- 3. Raise the temp of your oven to 425F. While pumpkin is cooling off in the fridge rollout your puff pastry and cut into 6 5 1/2 inch circles. You may need to patch the last few together. Place the circles on a cookie sheet lined with parchment paper.
- 4. Remove cooled pumpkin from fridge and spoon out equal portions on to half the puff pastry circles. Fold over and seal by pressing the tines of a fork around the edges.
- 5. Place in a 425F oven for 18 minutes.
POCKET PIES
Provided by Alton Brown
Categories dessert
Time 3h10m
Yield 10 to 15 pies or 8 to 10 toaster pastries
Number Of Ingredients 18
Steps:
- In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
- Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
- To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
- To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
- To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
- To make toaster pastries:
- Preheat oven to 350 degrees F.
- Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
- Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
- Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
- For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
- Yield: enough for 10 to 15 pies
- Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
- For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
- Yield: enough for 10 to 15 pies
PUMPKIN HAND PIES
Pumpkin Hand Pies are warm and flaky, perfectly portioned pastry pockets filled with the flavors of fall. They are quick and easy to make using only 6 ingredients (plus water)--they're delicious mini turnovers that make eating on-the-go a treat!
Provided by Jennifer Fishkind
Categories Dessert
Time 32m
Number Of Ingredients 7
Steps:
- Prepare two sheet pans by lining them with parchment paper and then preheat the oven to 400 degrees Fahrenheit.
- Whisk together one of the large eggs and the water in a small bowl, to create an egg wash. Set aside.
- Mix the other egg, pumpkin puree, granulated white sugar, plain Greek yogurt, and ¾ teaspoon of divided pumpkin pie spice together in a medium bowl and set aside.
- Roll out the pie crusts. Use a pumpkin shaped cookie cutter to cut out pumpkin shapes.
- Take half of the pumpkin cut outs and use a small paring knife to cut out faces to create Jack-O-Lanterns or draw three lines to make it look like the lines of a pumpkin. Set aside.
- Grab the other half of the pumpkin cut outs and use a pastry brush to brush some of the egg wash onto the edges.
- Spoon 1-2 Tablespoons of the pumpkin puree filling onto the center of each of the egg washed pumpkin cut outs.
- Top each half with a cut out pumpkin piece. Press a fork along the edge of the cut outs together to seal the pumpkin hand pies.
- Brush the tops with more egg wash and then sprinkle with additional granulated white sugar.
- Bake in the oven for 12-15 minutes or until the tops start to turn golden brown. Plate and serve warm.
Nutrition Facts : Calories 242 kcal, Carbohydrate 29 g, Protein 5 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Sodium 192 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 8 g, ServingSize 1 serving
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