Pumpkin Hand Pies with Flaky Pastry
Sweet, buttery puff pastry pockets filled with tender pumpkin, brown sugar, cinnamon, and nutmeg.
- Time
- 50 min
- Serving
- 433 kcal
- Ingredients
- ≈ $1.03
- Protein
- 7 g
Ingredients
- 1 Puff pastry (frozen)pack 500 g ≈ $4.50 72 g
- 2 Pumpkinpack 1 kg ≈ $2.80 96 g
- 3 Brown sugar 14 g
- 4 Cinnamon to taste
- 5 Nutmeg to taste
- 6 Butterpack 180 g ≈ $1.58 8 g
- 7 Eggspack 10 pcs ≈ $1.93 0.2 pcs
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Roast pumpkin2 cubes at 400°F (200°C) for 25 minutes until soft.
Mash the pumpkin2 with brown sugar, cinnamon, nutmeg, and butter6 until smooth.
Roll out puff1 pastry and cut into circles or squares.
Place filling on each pastry, fold to seal, and pinch edges tightly.
Brush tops with beaten egg for shine.
Bake at 400°F (200°C) for 18–20 minutes until golden and puffed1.
Tips
- Why it works
- Bake the pumpkin until soft so it mashes without lumps and absorbs the spices better. If it's underbaked, the filling will be watery.
- Substitutions
- Replace the cane sugar with white sugar 1:1. You can skip the nutmeg, or add 0.2 teaspoon of cardamom instead.
- Common mistakes
- The pasties won't rise if the dough is rolled too thin or the edges aren't pinched tightly. Look at the crust: if it's pale, there wasn't enough egg wash for shine.
- Storing and reheating
- Keep in the fridge for 2 days in an airtight box. Reheat in the microwave for 20 seconds, covering with a plate. Don't freeze: the dough will turn tough.
- Serve with
- Serve with tea or cocoa after school or at a kids' party. Put some banana chips alongside for contrast.
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