Baking

Mini Pumpkin Pasties (Pumpkin Hand Pies)

php4The idea for these little pies came when Yvette alerted me to a post on Tumblr. In that post, the pies were cut in the shape of jack-o-lanterns, which would make them great for a Halloween party. However, I decided to keep it simple and didn’t go all-out with “carving” the pumpkins. They still came out super cute!

I also wanted a slightly different filling than that recipe, so I scoured the internet for other pumpkin hand pie recipes. I came across a recipe for “pumpkin pasties,” which had a pretty simple filling and the name was perfect.Whenever there’s a chance to make references to Harry Potter, you’d better bet I’m gonna jump on it. I call them “mini” because from what I can tell, actual pasties are pretty big. The pies are indeed as magical as their name suggests.

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The crust comes from Barefoot Contessa’s “Perfect Pie Crust” because it’s never failed me and it’s delicious. Essentially, this recipe is a combination of three others with my own little spin put on it. This recipe makes about 8 pies.

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My one recommendation when you make this is to make sure you have a rolling pin before you begin. I recently moved and took it for granted that I had one. I ended up using a can of cooking spray wrapped in plastic wrap instead. It made for some uneven dough and it was a struggle to roll out. I have since bought a rolling pin to avoid any future struggles.

Mini Pumpkin Pasties

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Ingredients

Crust

  • 12 Tbsp (1 1/2 sticks) cold, unsalted butter
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 Tbsp sugar
  • 1/3 cup cold shortening
  • 6 – 8 Tbsp cold water
  • 1 egg
  • 1 Tbsp water

Filling

  • 1 cup pumpkin puree
  • 1/4 brown sugar, packed
  • 2 Tbsp granulated sugar
  • 1 tsp pumpkin pie spice

Directions

  1. Cut the butter into small cubes and place it back in the fridge. In a large bowl, combine the flour, salt, and sugar.
  2. Using a pastry cutter (or food processor), mix in the butter and shortening until the butter is the size of peas. Add in water until it starts to form a dough.
  3. Flatten the dough into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
  4. Preheat oven to 400°F and prepare a baking sheet with cooking spray.
  5. In a medium bowl, combine the pumpkin, sugars, and spice. In a small bowl, whisk together the egg and 1 tablespoon water.
  6. Roll out the dough to about 1/8 inch thickness. Use a 5-inch pumpkin-shaped cookie cutter to cut out 16 shapes.
  7. Place 8 of the dough cut-outs on the baking sheet. Put 3-4 tablespoons of the filling on each cut-out, leaving a 1/2 inch perimeter. Brush the egg mixture around the perimeter of each. Place another cut-out on top of the filling. Press down the edges with a fork, being careful not to let too much of the filling escape. Brush the top of each pie with egg mixture. Cut out crescent-shaped slits on each side to look like a pumpkin. If desired, sprinkle the tops with a bit of sugar.
  8. Bake for 25 minutes or until golden brown. Let cool and store any leftovers in an airtight container.
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2 thoughts on “Mini Pumpkin Pasties (Pumpkin Hand Pies)

  1. 1) These are adorable and not cutting faces it in makes it perfect for Thanksgiving as well!
    2) I really admire your resourcefulness with the rolling pin situation.
    3) I am so happy with your song choice in this post.

    Like

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