It’s October time for pumpkin fun!
And while we have them about all the year round, eating a pumpkin pasty just seems extra special at this time of year. So for everyone I have not just one but TWO types of them! A sweet and a savoury that both use the same crust recipe.
FOR THE CRUST
You will need!
Ingredients
- 3 cups (361g) flour
- 3/4 teaspoon salt
- 1/2 cup (113g) lard, (traditional), OR 8 tablespoons (113g) unsalted butter, OR 1/2 cup (92g) vegetable shortening
- 1 large egg, beaten
- 3 to 5 tablespoons (43g to 71g) water
- 2 teaspoons vinegar
Equipment needed
- bowls
- Spoon
- Two cold forks, two cold knives or a pastry cutter
- Wax paper or cling wrap
Instructions
- In a large bowl, mix together the flour and salt.
- Cut the fat (this would be the butter, lard or shortening) into small pieces and distribute evenly over the flour. Cut the fat into the flour until the mixture resembles coarse crumbs.
- In a small bowl, beat the egg with the water and vinegar. Drizzle this over the flour mixture while tossing everything together with a fork.
- Gather the dough together (a dough scraper is ideal for this), folding it over on itself until it becomes cohesive. Sprinkle any dry or crumbly bits with water, a tablespoon at a time, until the dough comes together. Divide into six pieces, shape them into discs, wrap and chill while you prepare the filling
The Fillings
Sweet Filling
Ingredients
- 7.5 oz. (1/2 can) of pumpkin puree (not pie filling)
- 1 Tbsp butter
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie seasoning
- 1/4 tsp allspice
- 2 Tbsp sugar or granulated sugar substitute
- Flour for dusting
- 1 egg, slightly beaten for egg wash
Savory Filling
Ingredients
- 7.5 oz. (1/2 can) of pumpkin puree (not pie filling)
- 1 Tbsp butter
- 1/2 clove garlic, minced
- 1/4 cup cheddar cheese, shredded
- 1/8 tsp sage
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- Flour for dusting
- 1 egg, slightly beaten for egg wash
Equipment needed
- Cookie sheets
- Parchment paper
- Grease or shortening
- Bowl
- Rolling pin
- Round cookie cutter or large glass or small bowl
- Spoon
- Measuring cups and spoons
- Fork or pastry crimper
Instructions
The instructions are the same for both fillings
- Preheat oven to 400F.
- Place parchment on two half-sheet pans. Or grease them up well with shorting.
- Mix pumpkin puree with room temperature butter in a large bowl, If making the savory version stir in garlic, cheese, and seasonings . If making the sweet version mix in the seasonings and sugar . Set aside.
- Dust a flat surface, like a table or counter, with flour. Get the premade pie crust sections and roll them out with the rolling pin to around 1/8 inch thick.
- Cut dough into 4-inch circles (or larger, if you prefer) with a pastry cutter, cookie cutter or edge of a glass/bowl.
- Spoon out a half teaspoon or less of the pumpkin mixture onto one side of the dough circles. Fold over to create half-moons. Using a fork crimp the edges closed, this means press the fork into the dough to get the two sides to join. You may want to rub a little water or egg onto one half to help them stick. Cut three tiny slits into the top of each to vent.
- Transfer pasties to baking sheets, and brush each with egg wash.
- Bake for about 15-20 minutes until lightly golden.
- Transfer to a cooling rack and let cool for 5 minutes before diving in.