Vegetarian Savory Pumpkin Pasties
I love the versatility of pumpkin puree. In a majority of Western cooking and baking pumpkin is mostly used in cakes, pies, and muffins, but it takes on the properties and tastes of squash and tomatoes when made savory the right way. I worked with what I had at hand; regular sesame seeds would work just fine but I love the rich nuttiness and the nice appearance of black sesame seeds. Yields about 15-18 pasties depending on how much you can get from your tube of dough. Dried cilantro would also be a nice sub or addition to the thyme!
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READY IN: 55mins
SERVES: 3
YIELD: 15 pasties
UNITS: US
INGREDIENTS
NutritionFILLING
- 2cups pumpkin puree
- 1
- 2
- 2tablespoons olive oil
- 1
- 1
- 1⁄4
- 1tablespoon black sesame seed
- 2
- 1⁄2
CRUST
- 1(15 ounce) package pillsbury ready-made pastry crust
- 1
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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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