For sweet pasties:

1. In a medium bowl, mix pumpkin puree, mascarpone cheese, honey, vanilla, cinnamon, cloves, nutmeg, and salt until well combined. Cover and transfer to the fridge to chill and firm up for a minimum of 30-minutes while you roll and cut the pastry dough (this can also be done the night before if you'd like to give the filling extra time to chill and firm up)***.
2. Once chilled, preheat your oven to 400 degrees F (205 C). Line 2 baker's half sheets with parchment paper and reserve to the side.
3. Dust your cutting surface with flour, roll out the first pie crust, and cut into rounds. I used the 3.875" circle from this set, which allows me to get 9 pastry rounds from each pie crust (18 rounds total). You will need to re-roll the dough with a rolling pin and cut again to get 9 pastry rounds per crust. As you cut the first 9 rounds, transfer them to one of the reserved baking sheets, then transfer it to the fridge to chill and firm while you roll the second set of 9 rounds.
4. When the second set of 9 pastry rounds are cut and transferred to the second baking sheet, rotate the sheet with the one already chilling in the fridge so you're working with the colder set of rounds first while the second sheet of pastry rounds chills.
5. Fill the center of each pastry round with 1 tbsp of the pumpkin filling. Be careful not to overfill or the filling will weep out of the pasties. Using your finger, lightly wet the edge of half of each pastry round. This will help them better seal.
6. Carefully close each pasty and seal the edges. I like to hold the pasty in one hand, partially folded over like a taco. Then gently start pinching the pasty edges together from one corner, moving all the way around in a half moon, taking care not to apply too much pressure to the center where the filling resides. This helps reduce the chance of the filling oozing out while you're sealing each pasty.
7. Transfer each pasty back to the baking sheet as you seal them. Then, using a sharp knife, make a lightning bolt cut into the front of each pasty for steam to escape. This helps prevent the pasty from rupturing while baking.
8. Brush the tops of each pasty with the egg wash, then sprinkle each edge with turbinado sugar. Reserve the first sheet of pumpkin pasties to the side or transfer to the fridge while you fill the second sheet of pastry rounds.
9. Once all pasties are prepped, bake for 20-minutes or until golden brown. Enjoy warm and store leftover pasties in an airtight container in the fridge for up to 4 days or the freezer for up to 3 months.

For savory pasties:

1. In a skillet over medium-high heat, brown the Italian sausage until fully cooked. Transfer the meat to a paper towel-lined bowl to drain and cool.
2. In a medium bowl, mix Italian sausage, pumpkin puree, gruyere cheese, cheddar cheese, sage, salt, pepper, and nutmeg. Cover and transfer to the fridge to chill and firm up for a minimum of 30-minutes while you roll and cut the pastry dough (this can also be done the night before if you'd like to give the filling extra time to chill and firm up)***.
3. Once chilled, preheat your oven to 400 degrees F (205 C). Line 2 baker's half sheets with parchment paper and reserve to the side.
4. Dust your cutting surface with flour, roll out the first pie crust, and cut into rounds. I used the 3.875" circle from this set, which allows me to get 9 pastry rounds from each pie crust (18 rounds total). You will need to re-roll the dough with a rolling pin and cut again to get 9 pastry rounds per crust. As you cut the first 9 rounds, transfer them to one of the reserved baking sheets, then transfer it to the fridge to chill and firm while you roll the second set of 9 rounds.
5. When the second set of 9 pastry rounds are cut and transferred to the second baking sheet, rotate the sheet with the one already chilling in the fridge so you're working with the colder set of rounds first while the second sheet of pastry rounds chills.
6. Fill the center of each pastry round with 1 tbsp of the pumpkin filling. Be careful not to overfill or the filling will weep out of the pasties. Using your finger, lightly wet the edge of half of each pastry round. This will help them better seal.
7. Carefully close each pasty and seal the edges. I like to hold the pasty in one hand, partially folded over like a taco. Then gently start pinching the pasty edges together from one corner, moving all the way around in a half moon, taking care not to apply too much pressure to the center where the filling resides. This helps reduce the chance of the filling oozing out while you're sealing each pasty.
8. Transfer each pasty back to the baking sheet as you seal them. Then, using a sharp knife, make a lightning bolt cut into the front of each pasty for steam to escape. This helps prevent the pasty from rupturing while baking.
9. Brush the tops of each pasty with the egg wash. Reserve the first sheet of pumpkin pasties to the side or transfer to the fridge while you fill the second sheet of pastry rounds.
10. Once all pasties are prepped, bake for 20-minutes or until golden brown. Enjoy warm and store leftover pasties in an airtight container in the fridge for up to 4 days or the freezer for up to 3 months.