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7 pumpkin pasties on a wooden tray with a teal towel

Pumpkin Pasties – Sweet and Savory Versions

  • Author: Whip & Wander
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 20 pasties 1x
  • Category: Brunch, Main Course
  • Method: Stovetop / Oven
  • Cuisine: British
  • Diet: Gluten Free

Ingredients

Scale

For sweet pasties:

  • 1 batch Bob’s Red Mill gluten-free puff pastry, prepared – or puff pastry sheets of your choice
  • 1 cup unsweetened pumpkin puree
  • 3 tbsp mascarpone cheese
  • 2 1/2 tbsp raw honey
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1 egg, lightly whipped

For savory pasties:

  • 1 batch Bob’s Red Mill gluten-free puff pastry, prepared – or puff pastry sheets of your choice
  • 1/2 cup fully-cooked ground Italian sausage, chilled
  • 1/2 cup unsweetened pumpkin puree
  • 1/4 cup gruyere cheese, shredded
  • 1/4 cup sharp cheddar cheese, shredded
  • 1/2 tsp dried sage
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • pinch of nutmeg
  • 1 egg, lightly whipped

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.

Keywords: Pumpkin Pasties

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