Pumpkin Pasties


  • 1 box frozen puff pastry
  • 1 cup canned pumpkin
  • 1/2 cup light brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • 1 egg, beaten, to use for an egg wash on pastry dough

  • Directions

    1. Thaw one sheet of frozen puff pastry dough for about 30 minutes, until flexible but still cold.

    2. Combine pumpkin, sugar and spices in a bowl. Set aside while preparing dough.

    3. Place oven rack in center of oven and heat to 375°.

    4. Roll out dough until thin, about 1/16 inch, and cut into four large circles.

    5. Using your fingertips or a pastry brush, brush around edges of each circle with beaten egg.

    6. Spoon about 2-3 Tbsp. pumpkin mixture into centers of circles.

    7. Fold circles in half to cover mixture and seal the edges by crimping with a fork (dip fork in cold water each time to keep from sticking.) Brush tops of pasties with remaining beaten egg and sprinkle with a little granulated sugar.

    8. Place on ungreased cookie sheet and bake for 25-30 minutes in the center of oven until golden. May be eaten warm or cold.