Vegetarian Savory Pumpkin Pasties

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READY IN: 55mins
SERVES: 3
YIELD: 15 pasties
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a skillet, heat the oil and brown the onion and garlic together until soft and translucent.
  • In a mixing bowl, mix with the pumpkin and the browned onion together.
  • Whisk in the egg and yogurt/sour cream to give it a nice creamy consistency.
  • Whisk in the remaining ingredients.
  • Preheat the oven to 350F and while it's preheating, roll out the pastry crust and use a biscuit cutter, 5-oz ramekin, or the outline of a can to cut circles.
  • Grease a cookie sheet with cooking spray and line the circles up on them, spacing them out evenly.
  • Put about a rounded tablespoon-ful of pasty mixture into each circle.
  • Brush the edges with egg white, fold the pastry with your fingers to form semi-circles, sealing them, and crimp the edges down with a fork.
  • Brush the outsides of each sealed pasty with egg white.
  • Bake for 30-35 minutes or until golden brown.
  • Let cool on a wire rack for about 5-10 minutes prior to eating. They are delicious with some herbed sour cream. I also like them with guacamole.
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