Monday, October 22, 2012

Pumpkin Pasties

 What are Pumpkin Pasties, you say? Well, if you have to ask, then CLEARLY you are one of the 5 or so people on the planet who are not familiar with anything to do with Harry Potter. Pasties are traditional baked meat pies, but these are filled with pumpkin instead of meat and vegetables. Harry Potter tried them for the first time on the Hogwarts Express at the start of his first year when he impressed Ron Weasley by buying everything from the Honeydukes trolley saying "we'll take the lot".
 They're "dead simple" to make, really. You just bake up some pumpkin pie filling without the crust, then spoon it into individual pastries to make little mini pies! Fun, huh? They're perfect for your next Halloween party! So, if you can't make it to Honeydukes Sweet Shop, just make your own!!

2 eggs, slightly beaten
3/4 cup sugar
2 cups cooked fresh pumpkin (or 1 lb. canned)
1/2 teaspoon salt
2 tbs. melted butter
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. cardamom
1/2 t. allspice
1 can evaporated milk
9 oz. pie crust pastry (enough for two single standard pie crusts)

Add eggs and sugar to a mixing bowl and mix until well blended. Stir in the pumpkin, butter, salt and spices. Add evaporated milk and mix well. Bake the filling in a casserole dish that has been buttered or sprayed with pam. Bake at 350 degrees F for 45-55 minutes or until an inserted knife comes out clean. Let the filling cool completely. Make or purchase pie crust pastry. Roll pastry thin and cut into circles about 3 inches in diameter. Put a tablespoonful of the pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Cut with a paring knife three small slits in the top for venting. Place on a parchment lined baking sheet. Bake at 400 degrees only until crust is a light golden brown, around 10-15 minutes. Dust with cinnamon and sugar. Serve at room temperature.

A pyrex deep pie plate is the perfect size to bake the filling.
I used a 3" pierogi maker, which makes things SO easy. Just cut out the dough with the bottom of the pierogi press, then place the circle of dough on top. Place a measured tablespoonful of the filling in the center. Dampen one side of the of the crust, then simply fold it over and press to seal. Easy!

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