Description
Delightful flaky pastries filled with spiced pumpkin puree, perfect for autumn gatherings and magical feasts.
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Mix the filling: In a mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir until smooth.
- Roll out the puff pastry into a rectangle about 1/8 inch thick.
- Cut circles using a large round cutter or a bowl, about 4-5 inches in diameter.
- Fill each circle with a generous spoonful of pumpkin filling. Fold the dough over and crimp the edges with a fork to seal.
- Egg wash: Brush the tops with egg wash for a glossy finish.
- Bake: Line a baking sheet with parchment paper and bake for 20-25 minutes until golden brown.
Notes
Store baked pasties in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 pasty
- Calories: 240
- Sugar: 5g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg