Looking for a unique, delicious, and cozy recipe to serve up this fall? Look no further: this recipe for Savory Pumpkin Pasties is the one you’ve been searching for. If you haven’t had them before, pasties are essentially savory, portable pies. Typically, they are filled with meat and/or vegetables, herbs and seasonings, and are wrapped in delicious, buttery pastry. This makes them the ultimate comfort food in a very portable and attractive format. Because pasties are small and convenient to carry, they make a great lunch, snack, or appetizer. This particular pasty has a delicious pumpkin, garlic and cheese filling. We think the fall flavors of this one would make it the perfect treat for a fall party or to serve alongside Thanksgiving dinner!
Here’s another bonus to these Savory Pumpkin Pasties (and you don’t have to tell anyone else, if you don’t want to): they are pretty cheap to make. None of the ingredients are expensive, and you probably have all of the seasonings at home anyway.
They also are pretty easy to make, though there is something about the process of shaping these small, half-moon-shaped pies that feels very satisfying (and maybe a little therapeutic).
However, despite the fact that they are neither terribly expensive, nor terribly difficult, these Savory Pumpkin Pasties are likely to impress your friends and family with their unique, cozy cuteness.
To get started, go ahead and pre-heat your oven to 400 degrees. Next, you’ll work on the pumpkin filling. Using a potato masher, you’ll mash together the pureed pumpkin with the softened butter (exact amounts in the printable recipe below). When they are thoroughly combined, add in the minced garlic, salt, pepper, and shredded cheese. Stir everything well to combine!
Next, roll out your pie crust on a flat, floured surface. (I just used store-bought pie crust dough from the refrigerated section: easy, easy, easy!) When your dough is about 1/8 of an inch thick, you will take a round cookie (or biscuit) cutter to cut out circles from the dough. If you don’t have the right size or shape of cookie cutter on hand, you can always use the metal ring/seal from the lid of a Mason jar!
After you’ve cut out all the circles you can from the pie crust, ball up the scrap dough. Roll it out again so that you can cut a few more circles out of it!
The pie dough circles you just cut will be folded over to contain the savory pumpkin filling. You can go ahead and carefully transfer them over to your baking stone as you get ready to fill them.
Once you are ready to start filling them, take a tablespoon and carefully add 1-2 spoonfuls of the pumpkin mixture to each circle of pastry dough. Depending on the size of each circle, you can gauge how much to add. Just keep in mind that you don’t want too much filling to leak out once you fold the circles in half.
Once they are all filled, you’ll fold each circle over into a half-moon shape. Next, you can use a fork to crimp the edges to seal the pasties.
Use a small knife to cut slits in the top for venting. Lastly, create an egg wash from whisked eggs and water. Then brush them gently over the top of each pasty. Pop them into the oven and bake them for about 20- 25 minutes, or until they are golden brown.
Personally, I love the process of making pasties and watching people enjoy them for the first time. They are such an easy, but special-seeming, savory delight. I plan to share this recipe with my family this Thanksgiving! How about you?
These rich, savory pumpkin pasties make the perfect savory treat for an autumn day. Serve them at a gathering or whip them up for a delicious lunch. They’d also make a great side or appetizer for Thanksgiving!
•15 oz pumpkin puree
•2 tbsp butter (softened)
•1 clove garlic (minced)
•4 oz white cheddar cheese (shredded)
•1/4 tsp salt
•1/2 tsp pepper
•1 pie crust (refrigerated)
•2 tbsp water
•Preheat the oven to 400F
•In a large mixing bowl, use a potato masher to combine the pumpkin puree with softened butter
•Stir in the minced garlic, shredded cheese, salt, and pepper
•Roll out one of the pie crusts on a lightly floured surface until it is about 1/8″ thick
•Cut circles in the crust and re-roll the scraps until you are out of dough
•Fill each piece of dough with about one-two tablespoons of filling, depending on the size of the circle.
•Fold over and use a fork to crimp the edges to seal (or use a dough press to form the pasties)
•Place the pasties on a warm baking stone •Use a small knife to cut slits in the top for venting
•Whisk the eggs and water and brush the pasties with the egg wash •Bake for about 20-25 minutes, until they are golden brown
•Transfer to a cooling rack for 5-10 minutes before serving.