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Gluten-Free Pumpkin Pasties with sausage and cheese on a white platter with a white towel and a book

Gluten-Free Pumpkin Pasties - Sweet and Savory

Prep

Cook

Inactive

Total

Yield 20 pasties

Ingredients

For sweet pasties:

For savory pasties:

Instructions

For sweet pasties:

  1. In a medium bowl, mix pumpkin puree, mascarpone cheese, honey, vanilla, cinnamon, cloves, and nutmeg.
  2. Roll out puff pastry and cut with pastry round. I used the 3.875" circle from this set.
  3. Fill each pastry round with 2-3 tsp pumpkin mix. Be careful not to overfill as this mix easily finds it's way out of unsealed edges. Pinch edges as you fill each pastie and then use a fork to crimp them, if desired.
  4. Add two small slices in the tops of each pastie.
  5. Wash each pastie with the lightly whipped egg.
  6. Line a baking sheet with a silicone baking liner or parchment paper. Place the pasties on top and place in freezer for atleast 10 minutes to firm up.
  7. Preheat oven to 400 degrees F (205 C).
  8. Bake frozen pasties for a minimum of 20 minutes. If you pasties spent more than 10 minutes in the freezer, they may up to an additional 10 minutes in the oven. Remove from oven when pasties are golden brown.

For savory pasties:

  1. In a medium bowl, mix Italian sausage, pumpkin puree, gruyere cheese, cheddar cheese, sage, salt, pepper, and nutmeg.
  2. Roll out puff pastry and cut with pastry round. I used the 3.875" circle from this set.
  3. Fill each pastry round with 1 tbsp pumpkin mix. Be careful not to overfill. Pinch edges as you fill each pastie and then use a fork to crimp them, if desired.
  4. Add two small slices in the tops of each pastie.
  5. Wash each pastie with the lightly whipped egg.
  6. Line a baking sheet with a silicone baking liner or parchment paper. Place the pasties on top and place in freezer for atleast 10 minutes to firm up.
  7. Preheat oven to 400 degrees F (205 C). 
  8. Bake frozen pasties for a minimum of 20 minutes. If you pasties spent more than 10 minutes in the freezer, they may up to an additional 10 minutes in the oven. Remove from oven when pasties are golden brown.

Notes

No matter what type of dough you use, it's important that you allow the filling to cool before adding it to the chilled dough. If you add hot filling to the dough you will almost certainly end up with melted, unstable dough that is difficult to work with and full of holes for the filling to ooze out of. For the savory Pumpkin Pasties, I pre-cook the sausage rather than using raw so I don't have to worry about the pastry dough over-baking in order for the meat to reach adequate internal temperature. Room temperature filling is fine, cold is better, so feel free to make your filling ahead of time and chill in the fridge before rolling and filling your dough. If your pastry begins to soften to the point where it's hard to work with, pop it in the freezer for a few minutes to firm up.

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Courses Brunch, Main Course

Cuisine British

Recipe by Whip & Wander at https://whipandwander.com/gluten-free-pumpkin-pasties-sweet-and-savory/