Preparation Time

45 minutes

Servings

18

Ingredients

One recipe of pie crust

Note: Jennifer had to use 2 recipes of pie crust

One can of cooked pumpkin

One egg

2 tsp of pumpkin pie spice

One cup of sugar

One beaten egg mixed with 2 tablespoons of milk for eggwash

Extra sugar for sprinkling

Instructions

Prepare the pie crust and chill.

Prepare pumpkin filling by combining the pumpkin, egg, spice and sugar.

Roll out dough between two sheets of waxed paper. Cut into rounds with a large biscuit cutter.

Place a tablespoon of filling on one side of the round.

Brush the edges of the round with the beaten egg and fold over. Using a fork, press the edges together with the tines. It will make a design around the edges. Repeat with the remaining rounds.

Brush each pastie with the egg-wash mixture and sprinkle with sugar.

Bake in a 350°F oven for 12 minutes or until golden brown. Cool and serve.

Source

chefmom.com.





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