The Perfect Pumpkin Pasty with Puff Pastry

 “Go on, have a pasty,” said Harry, who had never had anything to share before or, indeed, anyone to share it with. It was a nice feeling, sitting there with Ron, eating their way through all Harry’s pasties, cakes, and sweets (the sandwiches lay forgotten).

                                    -Harry Potter and the Philosopher's Stone

These pumpkin pasties are a bit different than traditional English pasties which use pastry dough for the crust.  I have made the recipe with homemade and store bought pie dough, and they are delicious.  BUT, if you want something a bit more gourmet, I suggest you use puff pastry.  The light, flaky dough melts in your mouth, while the warm pumpkin filling is spellbinding.  Believe me, these pumpkins pasties will apparate before your eyes.

We bakers need as much magic as we can get, so I prefer using a can of pumpkin pie filling in this recipe.  It already contains all the warm spices like cinnamon, cloves, nutmeg, and ginger.  A can of pumpkin pie filling is about $4, but if you buy all the individual spices, you could spend well over $20.    If you prefer to use a plain can of pumpkin (or bake one from scratch), go for it!  Just be sure to add in the spices you like, as you would in a pumpkin pie. 

 

Wands up! 

Let’s Make Magic! 

Here's what you'll need for this easy recipe:

Pastry: 2 Sheets of premade puff pastry    Filling: 1 c. canned Pumpkin Pie Mix (I use Libby’s) ¼ c. brown sugar, packed ¼ c. sugar 2 Tbsp heavy cream 1 tsp vanilla 2 eggs (one for the filling, and one for the wash on top)

 

Glaze/Drizzle:

½ c. powdered sugar

2 Tbsp heavy cream

½  tsp vanilla 

¼ tsp ground cinnamon

Smidgen of nutmeg (just a dash)

Chopped pecans, optional 

Preheat oven to 425 with rack in the middle position.  In a bowl, combining all of the ingredients (pumpkin, sugars, egg, cream, and vanilla) and set aside.   

 

Remove the pastry from its packaging.  Using a round cookie or biscuit cutter about 3 inches in diameter, cut out about 24 circles (12 per sheet).   

Place 2 tablespoons of the pumpkin filling in the center of each circle. Next, place another circle on top and seal tightly by using a fork to crimp edges. Really press hard as they can split while baking!  

 

Make egg wash by stirring an egg with water.  Brush the tops of each pasty with egg wash (egg and 1 tsp water stirred together).  

Bake on lined baking sheets for about 15 minutes or until golden brown. Allow to cool slightly.

 

To make the drizzle, add powdered sugar, vanilla, cream, cinnamon, and nutmeg together.  Blend well so no lumps remain.  Spread the glaze evenly over each pasty and sprinkle with chopped pecans, if desired.  Allow a few minutes to set before eating them.