Pumpkin season is in full swing and we are able to’t get sufficient! And what could possibly be higher than combining pumpkin with literature-inspired meals? Harry Potter followers will acknowledge pumpkin pasties as hand pies full of pumpkin that Harry buys off the trolley cart. And even in case you don’t acknowledge pumpkin pasties, you’ll nonetheless love them!
Pie doesn’t should be intimidating!
I’ve at all times beloved making pie! As a result of I grew up making it, I by no means realized that it may be such an intimidating activity. So, I’m right here to share with you my mother’s great pie crust recipe, with a couple of tweaks to make it just a little more healthy. Pumpkin pasties, right here we come!
What I tweaked:
- We’re utilizing white complete wheat flour fairly than all-purpose flour.
- Utilizing all butter fairly than half butter/half Crisco (you actually do want butter to make a flaky crust!).
First, make a buttermilk combination. Pour a teaspoon of lemon juice into 3/4 cups of milk and permit this to sit down within the fridge for now. Most pie crust recipes I’ve seen name for water, so be at liberty to make use of that in case you don’t wish to use milk. However the acidity of the buttermilk helps makes the crust flaky, so in case you can, I like to recommend utilizing it.
Subsequent, combine the flour and salt in a bowl. Now reduce your butter into small items with a knife. The hot button is that the butter must be chilly, so hold it refrigerated till proper earlier than you utilize it! Plop the butter into your flour and “reduce” it in. Principally, you’re attempting to not mash and soften it an excessive amount of since you need the butter to not soften till it’s within the oven. So use a pastry cutter, a fork, or a pair butter knives to proceed chopping the butter up whereas it’s within the flour. It’ll kind some little pebbles of flour-covered-butter. Now cease!
Slowly pour in your chilly buttermilk combination and proceed reducing the dough collectively simply sufficient in order that it sticks collectively while you pinch it. Strive to not overmix it, however don’t fear an excessive amount of about it. The dough must be on the dry aspect, simply barely sticking collectively while you attempt to kind a ball. If it appears far too moist, add just a little extra flour. Too dry, add some chilly water or milk.
Make two balls with the dough, then press them into thick disks in order that they’re able to be rolled out later. Cowl them in plastic wrap and set them within the fridge for 20-30 minutes to relax.
And that’s it! Pie dough does appear inconsistent at completely different instances once I’ve made it, however one way or the other it at all times seems ultimately.
Filling and ending off
The filling is the more healthy a part of this course of (and tastier in case you ask me!). I made a decision to check out mashed banana instead of many of the sugar and it labored splendidly! Banana bakes nicely and has a texture much like pumpkin, so I hardly observed it.
Combine all of the filling elements collectively. That’s it.
As soon as your dough is chilled, roll it out on a well-floured floor. Be certain to commonly test if the dough is sticking to the counter and sprinkle extra flour on if it’s beginning to. You’ll wish to roll the dough till it’s a little underneath 1/Four inch thick (skinny sufficient that you simply’re not going to simply have crust in your pies, however thick sufficient that it’ll not rip on the slightest provocation).
Lower 4-5 inch broad circles out of your dough utilizing a circle pastry cutter, or just by tracing a bowl with a knife (I used an oatmeal canister lid). As soon as each disks of dough have been rolled and reduce, gather the remaining scraps and kind them into a brand new ball as delicately as you may. Roll this out to chop any remaining circles you may.
Plop heaping spoonfuls of pumpkin combination into the middle of every of the circles, then fold the circles in half and crimp the sides. I used a fork, however you may be artistic and use your fingers or different devices to make enjoyable designs. The purpose is to seal the pumpkin in, however it could look nevertheless you need.
Lastly, brush every pie with the crushed egg wash, then sprinkle with turbinado sugar. The sugar isn’t completely mandatory, nevertheless it positive does give them a pleasant, candy crunch. I believe Harry would approve.
There you’ve got it, pumpkin pasties – easy as pie!
- 1 teaspoon lemon juice
- 3/4 cup milk
- 1 cup butter, unsalted
- 2 1/4 cup flour, complete wheat
- 1 teaspoon salt
- 1 massive egg
- 3 tablespoon sugar, turbinado
- 1 1/4 cup pumpkin, canned
- 1 medium banana
- 1 tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
Add lemon juice to the milk to make buttermilk and put aside.
Lower refrigerated butter into small cubes.
Mix flour and salt in a medium bowl. Lower within the chilly butter utilizing a pastry cutter or fork , working the dough as little as potential till course, pebble-size items kind. Add the buttermilk combination and blend the dough collectively till it combines simply sufficient to stay collectively while you pinch it.
Divide the dough into two balls and kind every half right into a thick disk (so it’s spherical with a flat prime – able to be rolled out later). Wrap tightly in plastic wrap. Set the dough within the fridge for 20-30 minutes.
Preheat oven to 400* F.
In a small bowl, mix pumpkin, well-mashed banana, brown sugar, and pumpkin pie spice.
As soon as chilled, roll the pastry dough out with a rolling pin on a well-floured floor till it’s a little lower than 1/Four inch thick. Lower circles Four to five inches broad, utilizing a spherical pastry cutter or tracing a spherical object with a knife. Mix all scraps in a ball and roll out as soon as extra to repeat.
Evenly distribute the pumpkin combination into the center of every of the pastry circles. Fold the circles over and crimp across the edges to seal pastry, utilizing a fork or your fingers. Place at the least an inch aside on a baking sheet.
Brush every pastry with egg wash, then sprinkle with turbinado sugar.
Bake for 20 minutes, or till properly browned. Take away from the sheet after a couple of minutes and place on a cooling rack for at the least 20 minutes earlier than serving.
Energy: 792kcal | Carbohydrates: 78g | Protein: 14g | Fats: 51g | Saturated Fats: 30g | Ldl cholesterol: 173mg | Sodium: 640mg | Fiber: 10g | Sugar: 23g