Pumpkin pasties recipe

Pumpkin Pasties recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Pumpkin pasties recipe, recipe Rating: 4.5
Number of votes:90 

Ingredients

500 g	fresh pumpkin, mashed
2 medium	eggs, slightly beaten
150 g	sugar
½ tsp	salt
1 tsp	cinnamon
½ tsp	ginger
¼ tsp	cloves
400 ml	evaporated milk
½ tsp	allspice
400 g	pie crust pastry

Instructions

Mix together all ingredients, except the crust, and bake the pie filling in a large greased casserole dish in a hot oven at 200°C for 15 minutes. Keep oven door closed and reduce temperature to 180°C and continue baking for 45 minutes or until table knife inserted in centre of dish comes out clean. Cool on wire rack.

Make or purchase pie crust pastry.

Roll thin and cut into circles. Put a spoonful of the cool pumpkin mixture towards one side of the centre of the circle.

Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust has a light brown colour.

These pasties are best when baked the day of serving.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a