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Pumpkin Pasties
Ingredients
| 500 g | fresh pumpkin, mashed |
| 2 medium | eggs, slightly beaten |
| 150 g | sugar |
| 1/2 tsp | salt |
| 1 tsp | cinnamon |
| 1/2 tsp | ginger |
| 1/4 tsp | cloves |
| 400 ml | evaporated milk |
| 1/2 tsp | allspice |
| 400 g | pie crust pastry |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
Mix together all ingredients, except the crust, and bake the pie filling in a large greased casserole dish in a hot oven at 200°C for 15 minutes. Keep oven door closed and reduce temperature to 180°C and continue baking for 45 minutes or until table knife inserted in centre of dish comes out clean. Cool on wire rack.
Make or purchase pie crust pastry.
Roll thin and cut into circles. Put a spoonful of the cool pumpkin mixture towards one side of the centre of the circle.
Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust has a light brown colour.
These pasties are best when baked the day of serving.
Make or purchase pie crust pastry.
Roll thin and cut into circles. Put a spoonful of the cool pumpkin mixture towards one side of the centre of the circle.
Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust has a light brown colour.
These pasties are best when baked the day of serving.
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