Spiced Baked Pumpkin Pasties (Printable Version)
Tender pumpkin filling with warm spices baked in flaky pastry for a cozy autumn dish.
# Ingredients Required:
→ Vegetables & Aromatics
01 -
320 g diced pumpkin
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
→ Spices & Seasonings
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
1/4 teaspoon ground allspice
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
→ Sweeteners
09 -
55 g brown sugar
10 -
15 ml maple syrup
→ Oils & Fats
11 -
15 ml olive oil
12 -
1 egg, beaten (for egg wash)
→ Pastry
13 -
1 package (400-450 g) pre-made pie crusts
# Guide to Cooking:
01 -
Preheat oven to 200°C.
02 -
In a large bowl, mix diced pumpkin with olive oil, cinnamon, nutmeg, allspice, salt, and black pepper until evenly coated.
03 -
Spread the pumpkin on a baking sheet and roast for 20–25 minutes, stirring halfway, until tender.
04 -
In a skillet over medium heat, sauté chopped onion and minced garlic for about 5 minutes until translucent and fragrant.
05 -
Add roasted pumpkin to the skillet, stir in brown sugar and maple syrup, cook for an additional 5 minutes until thickened. Remove from heat and cool slightly.
06 -
Roll out pie crusts on a floured surface and cut into 15 cm diameter circles using a pastry cutter or plate.
07 -
Place a spoonful of pumpkin mixture onto each dough circle, fold over to form a semi-circle, and press edges to seal, crimping with a fork for decoration.
08 -
Arrange pasties on a lined baking sheet, brush tops with beaten egg, and bake for 20–25 minutes until golden brown.
09 -
Allow pasties to cool slightly before serving.
# Extra Suggestions:
01 -
Ensure the pumpkin is roasted until tender to develop optimal sweetness and texture for the filling.