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.