31 October 2011

Day 30-31 Days of Samhuinn Cooking-Pumpkin Pasties

Our surprise 13 1/2 inches of snow that fell this weekend has put a wrench in my to do list so I am behind on my Samhuinn preparations.  However, we enjoyed making a snow witch yesterday and enjoyed a family gathering. Hoping to get our pumpkins carved this afternoon and thankfully our city has not cancelled trick or treating tonight so Pixie can go experience her first ToT in snow. 

So my Day 30 entry for the 31 Days of Samhuinn Cooking is a fun one on my "to try" list.  Possibly for Pixie's 13th birthday party next October as she loves Harry Potter....and pumpkin.

Pumpkin Pasties

Makes about 3 dozen miniature pasties.

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
(or 2 cups fresh, roasted in the oven then pressed
through a strainer to save your Pumpkin Juice to drink!)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)

Bake the pie filling only (no crust) in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degrees Celsius) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.

Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown.


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