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Pumpkin Pasties




  1. Thaw one sheet of frozen puff pastry dough for about 30 minutes, until flexible but still cold.
  2. Combine pumpkin, sugar and spices in a bowl. Set aside while preparing dough.
  3. Place oven rack in center of oven and heat to 375 degrees F.
  4. Roll out dough until thin, about 1/16 inch, and cut into four large circles. Using your fingertips or a pastry brush, brush around edges of each circle with beaten egg.
  5. Spoon about 2-3 tablespoons pumpkin mixture onto centers of circles. Fold circles in half to cover mixture and seal the edges by crimping with a fork (dip fork in cold water each time to keep from sticking.)
  6. Brush tops of pasties with remaining beaten egg and sprinkle with a little granulated sugar.
  7. Place on ungreased cookie sheet and bake for 25-30 minutes in the center of oven until golden.

May be eaten warm or cold.


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