Pumpkin Pasties - Sweet and Savory Versions

Step 1

In a medium bowl, mix pumpkin puree, mascarpone cheese, honey, vanilla, cinnamon, cloves, and nutmeg.

Step 2

Roll out puff pastry and cut with pastry round. I used the 3.875″ circle from this set.

Step 3

Fill each pastry round with 2-3 tsp pumpkin mix. Be careful not to overfill as this mix easily finds it’s way out of unsealed edges. Pinch edges as you fill each pastie and then use a fork to crimp them, if desired.

Step 4

Add two small slices in the tops of each pastie.

Step 5

Wash each pastie with the lightly whipped egg.

Step 6

Line a baking sheet with a silicone baking liner or parchment paper. Place the pasties on top and place in freezer for atleast 10 minutes to firm up.

Step 7

Preheat oven to 400 degrees F (205 C).

Step 8

Bake frozen pasties for a minimum of 20 minutes. If you pasties spent more than 10 minutes in the freezer, they may up to an additional 10 minutes in the oven. Remove from oven when pasties are golden brown.

Step 9

In a medium bowl, mix Italian sausage, pumpkin puree, gruyere cheese, cheddar cheese, sage, salt, pepper, and nutmeg.

Step 10

Roll out puff pastry and cut with pastry round. I used the 3.875″ circle from this set.

Step 11

Fill each pastry round with 1 tbsp pumpkin mix. Be careful not to overfill. Pinch edges as you fill each pastie and then use a fork to crimp them, if desired.

Step 12

Add two small slices in the tops of each pastie.

Step 13

Wash each pastie with the lightly whipped egg.

Step 14

Line a baking sheet with a silicone baking liner or parchment paper. Place the pasties on top and place in freezer for atleast 10 minutes to firm up.

Step 15

Preheat oven to 400 degrees F (205 C).

Step 16

Bake frozen pasties for a minimum of 20 minutes. If you pasties spent more than 10 minutes in the freezer, they may up to an additional 10 minutes in the oven. Remove from oven when pasties are golden brown.