Pumpkin Pasties: known from the Harry Potter series, these pumpkin pasties are a 2 for 1 recipe. One dough and two delicious fillings.
This is what you will need for your pumpkin pasties:For your pie dough:
- 1 ½ cup gluten free flour I like to use King Arthur Gluten Free Measure for Measure flour
- 5 tablespoons ice water
- ¾ Pumpkin Puree
- 1 tablespoons Ras El Hanout
- ¼ Brown Sugar light or dark- doesn’t matter
- 1 Onion
- 1-2 tablespoons Butter
- Gruyere Cheese
- 1 Egg for egg wash
- *The base filling for the sweet pumpkin filling and the savory pumpkin pasties will be the same. However the filling ingredients (as you see above) is slightly different.
First, you will make the pie dough. In a food processor, place the gluten free all purpose flour and unsalted butter. Pulse until the butter is the size of peas. While the food processor is running, add one tablespoon of water at a time. The pie crust will come together when it forms a ball in the food processor.
Take two pieces of parchment paper and place the pie dough between them. Roll it out using a rolling pin. Using a pastry cutter (make sure it is circular), make dough circles from the pie crust. Place the dough circles onto a piece of parchment paper onto a baking sheet, and place in the fridge for 30 minutes.
Meanwhile make the fillings. For the savory filling: to make caramelized onions, see this post here. It can take up to 40 minutes for them to fully caramelize. When they are done, place them in a small bowl and set aside.
Fillings for both: take a large bowl and mix together the pumpkin, puree, ras el hanout, and brown sugar and mix together.
*If you have any remaining dough, just use it to make bite size versions of this if you do not have enough to make a full size pasty.
PUTTING IT ALL TOGETHER
Preheat oven to 400 degrees F. Take the baking sheet out of the fridge. Place 2 tablespoons of the pumpkin filling onto each of the dough circles.
If you are making the savory ones, still use 2 tablespoons of the pumpkin filling, then add onions and cheese on top.
Use water along the edge of your circle and close the pumpkin pasties and crimp the edges. You can use a fork to crimp the edges or press the edges with your hands.
Slice slits on the top of the pies so air can escape. Using a pastry brush, brush the pasties with an egg wash and place into the oven. The cook time once in the oven is 35 minutes.
The pumpkin pasties are done when they are a beautiful golden brown. Let cool on a wire wrack for a little bit and once they have cooled a bit, dig in!
Calories: 73kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 9mg | Potassium: 31mg | Fiber: 2g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg