PUMPKIN PASTIES
Make and share this Pumpkin Pasties recipe from Food.com.
Provided by yooper
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place oven rack in center of oven and heat to 375.
- Thaw one sheet of frozen puff pastry dough for about 30 minutes, until flexible but still cold.
- Combine pumpkin, sugar and spices in a bowl.
- Set aside while preparing dough.
- Roll out dough until thin, about 1/16-inch, and cut into four large circles.
- Using your fingertips or a pastry brush, brush around edges of each circle with beaten egg.
- Spoon about 2-3 tablespoons of pumpkin mixture into centers of circles.
- 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.
- Place on ungreased cookie sheet and bake for 25-30 minutes in the center of oven until golden.
- May be eaten warm or cold.
Nutrition Facts : Calories 821.2, Fat 48.2, SaturatedFat 12.3, Cholesterol 52.9, Sodium 481.7, Carbohydrate 87.8, Fiber 4, Sugar 29.5, Protein 11.2
VEGETARIAN PASTIES
I came up with this recipe because I wanted a vegetarian version.
Provided by avihockey
Categories Appetizers and Snacks Beans and Peas
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Make the dough: mix flour, salt and baking powder together in a medium size mixing bowl. Cut in butter. Stir in egg, vinegar and 1/2 cup water. Continue stirring until dough is moist enough to be formed into a ball (add more water if necessary). Form the dough into a large ball.
- Make the filling: bring a pot of 3 cups water to boil, add lentils and continue to boil for 30 to 45 minutes; until lentils are tender. Watch the lentils and add water if necessary.
- Wrap the potatoes in aluminum foil and bake them for 30 minutes in the preheated oven. When the potatoes have cooled cut them into small pieces and mix them with the lentils.
- In a frying pan saute onions with oil. Stir the onions into the potato-lentil mixture; season with salt and stir.
- Divide the dough into 6 - 8-inch circles. Lay the circles on a flat, floured surface. Place one cup of filling into the center of each circle. Fold the dough around the filling; seal the edges and arrange the pasties on an ungreased cookie sheet. Bake for one hour in the preheated oven.
Nutrition Facts : Calories 776.9 calories, Carbohydrate 88.1 g, Cholesterol 173.7 mg, Fat 38.1 g, Fiber 14.1 g, Protein 21.1 g, SaturatedFat 21.2 g, Sodium 1092.4 mg, Sugar 3 g
VEGETARIAN SAVORY PUMPKIN PASTIES
I love the versatility of pumpkin puree. In a majority of Western cooking and baking pumpkin is mostly used in cakes, pies, and muffins, but it takes on the properties and tastes of squash and tomatoes when made savory the right way. I worked with what I had at hand; regular sesame seeds would work just fine but I love the rich nuttiness and the nice appearance of black sesame seeds. Yields about 15-18 pasties depending on how much you can get from your tube of dough. Dried cilantro would also be a nice sub or addition to the thyme!
Provided by the80srule
Categories Lunch/Snacks
Time 55m
Yield 15 pasties, 3 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, heat the oil and brown the onion and garlic together until soft and translucent.
- In a mixing bowl, mix with the pumpkin and the browned onion together.
- Whisk in the egg and yogurt/sour cream to give it a nice creamy consistency.
- Whisk in the remaining ingredients.
- Preheat the oven to 350F and while it's preheating, roll out the pastry crust and use a biscuit cutter, 5-oz ramekin, or the outline of a can to cut circles.
- Grease a cookie sheet with cooking spray and line the circles up on them, spacing them out evenly.
- Put about a rounded tablespoon-ful of pasty mixture into each circle.
- Brush the edges with egg white, fold the pastry with your fingers to form semi-circles, sealing them, and crimp the edges down with a fork.
- Brush the outsides of each sealed pasty with egg white.
- Bake for 30-35 minutes or until golden brown.
- Let cool on a wire rack for about 5-10 minutes prior to eating. They are delicious with some herbed sour cream. I also like them with guacamole.
Nutrition Facts : Calories 886.1, Fat 60.6, SaturatedFat 15.2, Cholesterol 148.3, Sodium 833.1, Carbohydrate 70.7, Fiber 6.1, Sugar 3, Protein 16.2
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