PUMPKIN PASTRIES
Provided by Food Network
Categories dessert
Yield 2 1/2 to 3 dozen 1 1/2- inch pieces
Number Of Ingredients 12
Steps:
- Divide the pastry into 3 (5-inch) squares about 5/8 inch thick. Wrap in plastic and refrigerate until cold and firm, at least 4 hours.
- To make the filling, process all of the filling ingredients in a food processor bowl until mixture is smooth and blended.
- Remove 1 pastry square from the refrigerator. Set a side for 10 minutes before rolling it. On a floured work surface, roll the pastry into a rectangle until less than 1/8-inch thick. With a ruler and a pastry wheel, trim the ragged edges and then cut the pastry into 3-inch squares. Lay the pastry squares across the top of an un-greased 12-cup miniature muffin pan, each cup measuring 1 1/2 inches across and 3/4 inch deep, centering each square over one cup. Spoon 1 heaping teaspoon of filling on each square, then bring opposite corners to the center and press lightly to seal. This process will also ease the pastry into each cup. Refrigerate for at least 30 minutes. Roll and shape the remaining pastry squares in the same fashion.
- Adjust rack to lower third of oven and preheat to 375 degrees F.
- Bake 2 or 3 pans at a time for about 20 to 25 minutes or until pastries are light brown. Remove pan from oven to a wire rack for about 10 minutes. Remove pastries from pan to a wire rack to cool completely. Sift powdered sugar and cinnamon together and sprinkle pastries before serving at room temperature. If not serving the same day, stack the pastries in airtight plastic containers and freeze for up to 2 weeks. To serve, reheat to freshen in a 325 degree preheated oven for about 7 to 12 minutes or until warm, cool slightly, and decorate with powdered sugar and cinnamon.
- Put the flour and salt in a 3-quart bowl, and stir to blend. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Stir in the sour cream with a fork. The pastry will appear dry because the sour cream is thick and does not disperse easily. With your hands, manipulate dough into a ball. Divide dough as recipe directs. Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days. The dough can be frozen for up to 1 month.
PUMPKIN PASTIES
Make and share this Pumpkin Pasties recipe from Food.com.
Provided by yooper
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place oven rack in center of oven and heat to 375.
- Thaw one sheet of frozen puff pastry dough for about 30 minutes, until flexible but still cold.
- Combine pumpkin, sugar and spices in a bowl.
- Set aside while preparing dough.
- Roll out dough until thin, about 1/16-inch, and cut into four large circles.
- Using your fingertips or a pastry brush, brush around edges of each circle with beaten egg.
- Spoon about 2-3 tablespoons of pumpkin mixture into centers of circles.
- Fold circles in half to cover mixture and seal the edges by crimping with a fork (dip fork in cold water each time to keep from sticking.) Brush tops of pasties with remaining beaten egg and sprinkle with a little granulated sugar.
- Place on ungreased cookie sheet and bake for 25-30 minutes in the center of oven until golden.
- May be eaten warm or cold.
Nutrition Facts : Calories 821.2, Fat 48.2, SaturatedFat 12.3, Cholesterol 52.9, Sodium 481.7, Carbohydrate 87.8, Fiber 4, Sugar 29.5, Protein 11.2
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PUMPKIN PASTIES RECIPE | MYRECIPES
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Total Time 2 hrs
- Prepare the Dough: Stir together flour and salt in a large bowl. Add butter, and toss to coat each piece completely with flour. Use a pastry blender or 2 knives to cut in butter until mixture resembles coarse crumbs. Stir together sour cream, water, and lemon juice in a small bowl until combined, and drizzle over flour mixture; stir into mixture with a fork until fully moistened. Pat into a disc and cut in half. Wrap each disc in plastic wrap, and refrigerate until chilled, about 30 minutes.
- Prepare the Pumpkin-Chai Filling: Stir together all ingredients in a medium bowl until combined. Set aside.
- Prepare the Pumpkin-Aged Cheddar Filling: Stir together all ingredients in a separate medium bowl until combined. Set aside.
- Working with 1 disc of dough at a time, place on a lightly floured surface and sprinkle with flour. Roll to 1/8-inch thickness. Cut into 12 (3-inch) circles; roll each into a 4-inch circle (about 1/16-inch thickness). Spoon about 1 tablespoon filling of choice into center of each dough circle. Use your fingers to wet edges with water, and fold circle in half over filling, pressing edges to seal. Place on a baking sheet lined with parchment paper. Repeat with remaining dough circles. Re-roll dough scraps once; repeat process of cutting into circles and filling. Refrigerate until chilled, about 30 minutes. Repeat with remaining dough disc and filling of choice.
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- Cut the butter into small cubes, place them in one layer on a plate and put them in the freezer for about 15 minutes, they should not be frozen but get really cold.
- Add the butter cubes and process shortly, about 10 pulses, but it depends on the machine you are using. The dough should just resemble breadcrumbs.
- Sprinkle with 2 tablespoons of the very cold water, and pulse a few times again until the dough comes together. Add the third tablespoon of water if necessary, sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of the flour itself. The dough should hold together when you press a little bit of it between your fingers.
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- Scoop the warm, hot pumpkin into a large bowl. Mash it (with butter) until it resembles mashed potatoes. Stir in garlic and cheddar cheese and season with salt and pepper to taste.
- Thaw pie dough according to package directions. Dust a large, flat surface with flour. Roll pie crust out to 1/8-inch thick and cut 4 (7-inch) circles. Reroll scraps if necessary.
- Spoon about 1/2 cup of the pumpkin mixture onto the center of each circle; fold the pie dough over the filling to create half-moons. Use the side of your hand to press the dough ends together, leaving about a 1/2-inch border. Use a fork to firmly seal the dough and for decorative crimping. Use a sharp paring knife to cut 3 slivers on the tops of the pies for ventilation.
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