JACK-O-LANTERN PUMPKIN HAND PIES
Sunday, 8 May 2022
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JACK-O-LANTERN PUMPKIN HAND PIES
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Author: Acorns & Custard
Recipe type: Dessert
Serves: 12-14
INGREDIENTS
For the pastry:
For the pastry:
500g plain flour
500g plain flour
4tbsp caster sugar
4tbsp caster sugar
1tsp salt
1tsp salt
250g unsalted butter, chilled and cubed
250g unsalted butter, chilled and cubed
100ml cold water
100ml cold water
For the pumpkin filling:
For the pumpkin filling:
250g pumpkin puree
250g pumpkin puree
120g cream cheese
120g cream cheese
2 eggs
2 eggs
150 light brown sugar, extra for sprinkling
150 light brown sugar, extra for sprinkling
4tbsp double cream
4tbsp double cream
5 heaped tbsp plain flour
5 heaped tbsp plain flour
½tsp ground nutmeg
½tsp ground nutmeg
¼tsp ground cloves
¼tsp ground cloves
¼tsp ground ginger
¼tsp ground ginger
¼tsp ground cinnamon
¼tsp ground cinnamon
¼tsp ground allspice
¼tsp ground allspice
1 egg, beaten for egg wash
INSTRUCTIONS
For the pastry:
Combine the flour, sugar, and salt in a large bowl, or food processor.
Add the chilled, cubed butter and rub into the flour with your fingertips (or pulse several times in the food processor) to form a coarse breadcrumb consistency. It’s good to have a few smaller chunks of butter too.
Gradually add the cold water and mix (or pulse) until the dough just begins to clump together.
Turn out onto a lightly floured surface and shape into a rough flat square. Cover in cling film and refrigerate for 30 minutes. This can also be prepared overnight.
For the pumpkin filling:
Add all the filling ingredients to a large bowl and mix until you have a smooth mixture.
For the assembly:
Preheat oven to 200°C.
Remove the pastry from the fridge and allow to rest at room temperature for 5-10 minutes.
Turn out onto a lightly floured surface and roll out to a large rectangle of ½cm thickness.
Using a pumpkin cookie cutter (or a stencil and a knife), cut out an even number of pumpkins from the dough.
Cut out jack-o-lantern faces from half of the pumpkins. Or you can keep some to have full pumpkins too, just score them slightly to look like pumpkins.
Spoon the filling into the middle of the full pumpkins, leaving a rough 1cm edge of pastry around the filling. The amount of filling will vary depending on the size of your pumpkins. (I used 1tbsp of filling for my 10cm-ish wide pumpkins).
Brush around the edge of the pastry with a little water, then place the pastry faces on top over the filling. Gently press down on the edges to seal, then crimp with a fork.
Place on a lined baking tray, brush with the egg wash and sprinkle with brown sugar. Bake for 20-25 minutes until golden brown.
Leave to cool slightly, but best served warm! Or at room temperature.