Thursday, October 10, 2013

Kari's Pumpkin Pasties

Makes about 3 dozen miniature pasties.

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin (or 2 cups fresh)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts) (Kari: I used 3.5 bought pie crusts)

Mix all ingredients other than the crust and bake in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.

Make or purchase a pie crust. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. (I baked them at 350 because the instructions didn't say. They took around 20 minutes.) Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside!

From here

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