Adapted from here
For the Pie Crust:
1 1/4 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. granulated white sugar
1/2 cup unsalted butter, cold and cut into small pieces
1/8 – 1/4 cup ice water
Combine flour, sugar and salt in a food processor. Add butter and pulse to combine until resembles course crumbs. Add ice water in a steady stream until the dough comes together, you may not need the entire 1/4 cup. The dough should stick together when pinched. It shouldn’t take longer than 10 seconds.
Shape the dough into a flattened disc, wrap into plastic wrap and refrigerate for 1 hour. (The dough can be frozen for up to a month; thaw overnight in the refrigerator before using.
For the Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree OR 1 15-ounce can pure pumpkin
1/2 cup heavy whipping cream
1/2 cup packed light brown sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground cloves
3/4 tsp. ground nutmeg
3/4 tsp. ground allspice
1/2 tsp. salt
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, whisk the eggs lightly. Stir in the pumpkin puree, heavy whipping cream, and light brown sugar, mixing between each addition. Add the spices and salt and stir to evenly distribute. Pour the filling into a buttered casserole dish and bake until a toothpick poked into the center comes out clean, about 30 – 40 minutes.
Assembling the Paties:
1 egg, yolk and white separated
1 Tbsp. heavy whipping cream
granulated sugar, for sprinkling (optional)
Take the disc of crust dough out of the refrigerator and roll it out onto your floured work surface until about 12″ in diameter. Roll from the center out and rotate your crust quarter turns occasionally to avoid sticking. Using a 4″ circle-shaped cookie cutter, cut out as many rounds as you can squeeze out of it and transfer each to wax paper or parchment paper-lined cookie sheet. You can re-roll out your scrap dough to get more rounds, but be aware that over-worked dough can result in toughness. Refrigerate for at least 30 minutes.
Once the pumpkin pie filling has cooled completely, take the dough out of the refrigerator and drop about a tablespoon of the pumpkin filling into the center of each dough round. Using your finger or pastry brush, apply a thin coat of egg white to half of the edge of the round and fold the circle over and press the edges to seal. The egg white will help to keep the dough closed while baking. Crimp the edges with a fork to give a final seal. Set on a parchment-lined cookie sheet, and continue the same way with the rest of your dough rounds.
Lightly whisk together the egg yolk and cream. Brush the tops and edges of the pasties with a soft pastry brush and sprinkle on sugar (if using it). Use a knife to cut three slits in the tops of each pasty. If your dough has gotten considerably warm, refrigerate for about 30 minutes; if not, continue with the recipe. Preheat the oven to 400 degrees Fahrenheit. Bake for about 20 minutes, or until golden brown.
Yields about 16 pasties, depending on the size of cookie cutter you use.
Serve with some butterbeer and ice cream
- 2 cups chopped edible fresh pumpkin chunks
- 2 cups apple juice
- 1/2 cup pineapple juice
- 1/2 cup apricot juice (optional)
- 1 teaspoon honey (or to taste)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
2 ounces fresh white bread crumbs
finely grated rind of 1 lemon
1 teaspoon lemon juice
5 ounces rich short crust pastry — see note
6 tablespoons Golden Syrup — see note
a) Golden Syrup, or treacle may be substituted for light molasses or
b) You may substitute the pastry by an unbaked pie crust from your
Put the syrup into a saucepan with the bread crumbs, lemon rind and juice and heat gently until just melted. Cool.
Roll out the dough and use to line an 8 in pie plate. Pour in the syrup mixture.
Roll out the dough trimmings and cut into long, narrow strips. Arrange them in a lattice pattern over the filling.
Bake in a moderately hot oven (400 ºF) for 25 to 30 min or until the pastry is slightly browned.
Serve hot or cold.
- Pastry for 1-crust pie
- 1 beef kidney
- 2 lbs. round steak, cubed
- 2 tablespoons oil, drippings, or shortening
- 2 cups chopped onions
- 2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. dried thyme
- 1 bay leaf
- 2 tsp. Worcestershire sauce
- 2 cups water
- 4 cups diced raw potatoes
- 6 Tbs. flour
Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 qt. casserole.
Roll out pastry slightly larger than top of casserole. Place over meat mixture and trim to overhang 1″. Fold under and flute against inside edge of casserole. Cut several steam vents in center.
Bake at 425 degrees until lightly browned, about 30 minutes.
NOTE: You can use the milder-flavored veal or lamb kidney instead of the beef, if availiable. You can skip the soaking.