Ingredients
Scale
- FOR THE DOUGH
- 1.5 cups all-purpose flour
- 1 tsp sugar
- pinch of salt
- 1 stick of cold, unsalted butter, diced
- 1 package of cold cream cheese, cut into coarse chunks
- FOR THE FILLING
- 3/4 cup canned or fresh pumpkin puree
- 1 large egg
- pinch of ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup sugar
- Optional: turbinado or demerara sugar
Instructions
- FOR THE DOUGH
- Place dry ingredients in medium bowl and mix together.
- Add the cold, diced butter and mix it together with flour until you have what looks like coarse bread crumbs.
- Add in the pieces of cream cheese and mix until the dough is very clumpy.
- Turn dough out onto a lightly flour dusted surface and knead until a smooth dough has formed.
- Wrap in plastic and chill for at least 30 minutes. Can be made in advance and frozen up to 3 months.
- FOR THE FILLING
- In saucepan, heat pumpkin with dry spices on medium-low heat until warmed. Remove from heat.
- Mix in egg, salt, and sugar. Set aside while you prepare the dough.
- ASSEMBLY
- Preheat oven to 350F
- On a floured surface, roll out the dough to about 1/8-inch thickness and cut with round cookie or biscuit cutter. Place rounds onto a greased cookie sheet.
- Spoon a small amount of pumpkin filling onto the bottom third of the dough circles.
- Fold the circles over and seal the edges by either folding over and pinching with your fingers, or crimping with a fork.
- Using a pastry brush, lightly glaze each pasty with beaten egg mixed with a little milk or water. Sprinkle on some turbinado sugar, if desired.
- Bake for 25 minutes or until golden brown.
