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Sunday, December 11, 2016

Unofficial Pumpkin Pasties

I'm a huge Harry Potter fan. As a proud Slytherin/Pukwudgie, I raise my freak flag and wave the bejeezus out of it happily. I made some pumpkin pasties, quite recently, under the moniker "Pumpkin Pockets" so I could sell them at my bakery...but I can't legally stop you from calling them Pumpkin Pasties! Here's how I did it:

Pumpkin Pockets

  • 1 (15 oz) can of organic pumpkin puree
  • 1 (14 oz) can of organic sweetened condensed milk(Yes, that's a thing)
  • 1 Tbsp cinnamon
  • 1 tsp Chinese Five Spice
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 2 eggs, lightly beaten
  • Pie Dough/Puff Pastry(A/N)
  • Egg wash(A/N)
Combine all ingredients in a mixing bowl using a whisk until smooth. Taste for salt, and then bake in a buttered casserole dish at 350 for 45 minutes to 1 hour, or until a toothpick comes out clean. Allow to cool until nice and solid; you can also chill this overnight.

Why are you cooking the filling first? 
  1. It's easier to work with
  2. This filling is too liquidy to be safely contained in a pocket while you fold it!
Can you use this filling as a normal pumpkin pie filling? Absolutely! (But then they wouldn't be hand-held and pocket-worthy, would they?

Once your filling is chilled enough to work with. take your favorite pie dough(or, if you like, some simple store-bought puff-pastry) and roll flat using sugar instead of flour. Yes, sugar! It'll caramelize in the oven and give you a LOVELY crunch on your finished product... You can even roll it in cinnamon sugar for some extra flavor, but I'll leave that up to you.

I rolled mine in squares(less waste) and brushed two of the four edges with egg wash. Using a disher, scoop about 2 oz of filling into my squares and folded over the puff dough. Use a fork to crimp the edges if you like that look, or use your fingers if you like that look! Make sure to poke a couple of vent holes in the top before you bake, or you could get a big mess everywhere. 

Bake at 375 until done, about 20 minutes, and allow to cool. (Seriously, don't eat these fresh out of the oven. The filling gets stupid hot and you'll burn the inside of your mouth, and walk around all open-mouthed and gagging like someone cast Mimblewimble on ya dumb ass.) If they're cool enough to pick up with your bare hands, they're likely cool enough to eat!

The best part about these is that they're hand-held, so you can make lots of them and they can just keep nicely...you can eat them now, make them for a holiday party, or freeze them for a microwaveable treat later!

Happy cooking and happy eating! (Now, if you'll excuse me, I'll be weeping bitter tears over gifsets of Jacob Kowalski and Queenie Goldstein. )

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