Pumpkin Pasties
It’s October, and that means Halloween! To me, that means all things Harry Potter. Check out my Harry Potter inspired pumpkin pasties!
Ingredients:
Dough (makes two crusts)
1 package of Bob’s Red Mill Gluten Free Pie Crust Mix (or 3 ½ cups of gluten free 1:1 baking flour plus a teaspoon of salt)
12 tablespoons of cold butter
4 tablespoons of cold vegetable shortening (Crisco is best)
6 tablespoons of ice water, plus more if needed
Filling
200 grams of pumpkin puree
2 tablespoons of sugar
½ teaspoon of cinnamon
¼ teaspoon of ginger
¼ teaspoon of nutmeg
1/8 teaspoon of cloves
Pinch of salt
Egg wash
Steps:
In a large bowl, combine pie crust mix (or flour and salt), butter, and vegetable shortening using a pastry cutter until it resembles sand
If you have a food processor, combine in food processor and plus 10 times for 1 second each, then move to a large bowl
Add 6 tablespoons of ice water, until it just comes together, plus more if needed (should only need 1-2 tablespoons more)
Divide into two, roll each into a ball, cover in plastic wrap, press down so that it turns into a disc, and put in fridge for at least 1 hour
When ready to assemble, preheat oven to 400ºF
In a small bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt
On a floured surface, roll out dough until it is about 0.12 inches (3 mm) thick
Cut out circles using a cookie cutter or glass
Repeat as needed with the scraps
Place circles on a baking sheet lined with parchment paper or a non-stick mat
Fill circles with about ½ teaspoons of filling, leaving space around the edge
Dab a wet finger along the edge of the circle and fold over (if the dough breaks, and it may because it is gluten free, fix it up with your hands and use some remaining scraps, if necessary)
Crimp edges with a fork to seal them shut
Using a pastry brush, brush egg wash (egg + water) over the tops of the pasties
Using a knife, create an “X” at the top of the pasties for ventilation
Bake for 15-20 minutes, until golden brown
Enjoy!
