Harry Potter Pumpkin Pasties
These small pumpkin hand pies are perfect for Halloween!
Servings: 16 pasties
Calories: 250kcal
Cost: $15
Equipment
- parchment paper
- pastry brush
- Baking sheets
- Rolling Pin
Ingredients
- 1 cup pumpkin purèe
- 3 tbsp honey
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 2 tsp all spice
- ½ tsp nutmeg
- ½ tsp clove
- 1 tsp vanilla extract
- 17 ounces puff pastry about 2 sheets, cold
- 1 egg
- granulated sugar for sprinkling
- powdered sugar + cinnamon for dusting
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, mix together the pumpkin purée, honey, brown sugar, spices and vanilla extract. Set aside.1 cup pumpkin purèe, 3 tbsp honey, 2 tbsp brown sugar, 1 tsp cinnamon, 2 tsp all spice, ½ tsp nutmeg, ½ tsp clove, 1 tsp vanilla extract
- Roll out the puff pasty until it is about a ¼ of an inch thick. Using a mug or large cup as a guide, cut out round circles that are about 3-4 inches across in diameter.17 ounces puff pastry
- Add a small spoonful (about a hefty teaspoon) of filling to the center of each pastry round.
- Crack an egg in a small bowl and beat it lightly with a fork to use as an egg wash. Take a pastry brush and brush a small amount of the egg wash around the perimeter of each pastry round. While they are still wet, close the pasty in half and use your fingers to pinch together the edges. Crimp the edges with a fork.
- Space the pasties evenly apart on the baking sheet and place them in the freezer to chill for 10 minutes.
- Remove from the freezer and brush each pasty with egg wash, covering the surface of each pasty evenly and then sprinkle each pasty with a pinch of granulated sugar. Slice two even slits into the top of each pasty.1 egg, granulated sugar
- Bake in the oven for about 10-12 minutes until they look golden and puffed up. Remove and let cool. Dust with powdered sugar and cinnamon if desired.powdered sugar + cinnamon