Ingredients
Scale
- 1 sheet of puff pastry (thawed if frozen)
- 1 cup cooked and mashed pumpkin or canned pumpkin
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1 egg (beaten, for egg wash)
- Optional: raisins or chopped nuts for added texture
Instructions
- In a mixing bowl, combine the mashed pumpkin, brown sugar, cinnamon, nutmeg, ginger, and a pinch of salt. Stir until smooth and well mixed. Chill in the fridge for 10-15 minutes.
- Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface. Cut into 4-6 inch circles using a cookie cutter or sharp knife.
- Place a tablespoon of pumpkin filling in the center of each pastry circle. Fold over to form a half-moon shape. Seal edges by pressing with a fork or pinching the dough together.
- Brush each pasty with beaten egg for a golden finish. Arrange on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until puffed and golden brown. Let cool slightly before serving.
Notes
- Ensure the filling is chilled for easier handling and sealing.
- You can add raisins or nuts into the filling for extra texture.
- For vegan options, use plant-based egg substitutes and vegan puff pastry.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pasty
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg