Jack-O-Lantern Pumpkin Hand Pies
Sep. 9th, 2018 01:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaJack O' Lantern Pumpkin Hand Pies
https://sortedfood.com/recipe/9884
prep 40 mins, cook 15 mins, total 55 mins
yield 12 hand pies
Ingredients
250 g pumpkin puree
120 g cream cheese
2 large eggs
150 g light brown sugar
¼ tsp ground cinnamon
¼ tsp ground cloves
4 tbsp double cream
¼ tsp ground ginger
¼ tsp ground allspice
½ tsp ground nutmeg
4 tbsp caster sugar (pastry)
500 g plain flour (pastry)
1 tbsp salt (pastry)
250 g unsalted butter, chilled and cubed (pastry)
100 ml cold water (pastry)
5 heaped tbsp plain flour
1 egg, beaten for egg wash
light brown sugar, extra for sprinkling
Directions
Step 1
MAKE THE PASTRY
Combine the flour, caster sugar and salt. Add the cold cubed butter and run into the dry ingredients till you get a coarse meal. Gradually add the water and mix until the dough just begins to clump together. Turn out onto a lightly floured surface and press into a flat disc. Wrap in cling film and leave to firm up in the fridge for 30 minutes.
Step 2
MAKE THE FILLING
Combine the pumpkin purée, cream cheese, eggs, brown sugar, double cream, flour and spices. Mix till you get a smooth batter.
Step 3
ROLL OUT
Preheat oven to 200C. Remove the dough from the fridge and leave at room temp for 5 minutes before rolling. Turn out the dough into a floured surface and roll out to a large rectangle of 1/2 cm thickness. Cut out and even number of pumpkin shaped using a cutter or a stencil and knife. To half of the pumpkins cut out Jack-o-lantern faces.
Step 4
ASSEMBLE
Spoon some filling into the middle of one of the full pumpkins, leaving about a 1 cm pastry edge. Brush the edge with some water and gently place a jack-o-lantern face on top. Press down to seal the edges then crimp with a fork. Place on a lined baking tray, egg wash then sprinkle with brown sugar. Bake for 20-25 minutes until golden brown.
https://sortedfood.com/recipe/9884
prep 40 mins, cook 15 mins, total 55 mins
yield 12 hand pies
Ingredients
250 g pumpkin puree
120 g cream cheese
2 large eggs
150 g light brown sugar
¼ tsp ground cinnamon
¼ tsp ground cloves
4 tbsp double cream
¼ tsp ground ginger
¼ tsp ground allspice
½ tsp ground nutmeg
4 tbsp caster sugar (pastry)
500 g plain flour (pastry)
1 tbsp salt (pastry)
250 g unsalted butter, chilled and cubed (pastry)
100 ml cold water (pastry)
5 heaped tbsp plain flour
1 egg, beaten for egg wash
light brown sugar, extra for sprinkling
Directions
Step 1
MAKE THE PASTRY
Combine the flour, caster sugar and salt. Add the cold cubed butter and run into the dry ingredients till you get a coarse meal. Gradually add the water and mix until the dough just begins to clump together. Turn out onto a lightly floured surface and press into a flat disc. Wrap in cling film and leave to firm up in the fridge for 30 minutes.
Step 2
MAKE THE FILLING
Combine the pumpkin purée, cream cheese, eggs, brown sugar, double cream, flour and spices. Mix till you get a smooth batter.
Step 3
ROLL OUT
Preheat oven to 200C. Remove the dough from the fridge and leave at room temp for 5 minutes before rolling. Turn out the dough into a floured surface and roll out to a large rectangle of 1/2 cm thickness. Cut out and even number of pumpkin shaped using a cutter or a stencil and knife. To half of the pumpkins cut out Jack-o-lantern faces.
Step 4
ASSEMBLE
Spoon some filling into the middle of one of the full pumpkins, leaving about a 1 cm pastry edge. Brush the edge with some water and gently place a jack-o-lantern face on top. Press down to seal the edges then crimp with a fork. Place on a lined baking tray, egg wash then sprinkle with brown sugar. Bake for 20-25 minutes until golden brown.
