Wuyabi
Pumpkin Pasties Recipe
Dough:
1 1/4 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 tsp baking powder
8 tablespoons butter, cut into chunks
4 tbsp water
Mix in your dry ingredients in a mixing bowl or stand mixer. After they are combined, add in your butter one chunk at a time. After that is combined, add in your water and thoroughly mix until it is dough. Put this in the refrigerator while you prepare the pumpkin filling!
Pumpkin Filling:
3 eggs
1 can pumpkin puree
1/2 cup heavy whipping cream
1/2 cup brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
Begin the pumpkin filling by whisking your eggs in a large mixing bowl. Continue to whisk and add your pumpkin puree, heavy whipping cream, brown sugar, ginger, nutmeg, cloves, allspice, cinnamon, and finally salt. Once the mixture is created, pour it into a small baking pan. Bake in an oven at 425 degrees for 10-15 minutes, then lower the heat to 350 and continue to cook for 30-40 minutes until you can insert a toothpick into the pumpkin mixture and take it out clean.
Roll out your dough evenly, thick enough that you are able to fold it over on itself without it tearing. Cut out circles about 4 inches in diameter (the size is really up to you!). When the pumpkin is finished cooking, spoon in small amounts onto each circle and carefully fold them over making sure not to let any pumpkin leak out. The edges should just be dough touching dough. Any pumpkin in between the cracks will give you a less secure bond when you bake the pasties. Coat your pasties with an eggwhite wash and bake them at 400 degrees for about 10-15 minutes, or when the tops are a golden brown.
Take them out, and enjoy!
Wuyabi
