How is it the 13th October and I still haven’t posted anything pumpkin related yet? I can’t explain why I get so overexcited about pumpkin recipes but something in me just goes a little bit insane when faced with a pinterest board full of pumpkin. I love it. I know Hannah at The Littlest Bakehouse shares the same enthusiasm for this humble squash but I feel the need to spread the pumpkin word to anyone who will listen. Colleagues at work look at me like I’m crazy when I tell them I’ve baked a cake with pumpkin in but they are amazed when they taste it….because pumpkin is just that good.
I made these Wednesday night and I was so excited about them that I was trying to post about them asap. I took one to eat after lunch and I was a bit gutted that I hadn’t brought more with me because I would have happily eaten them all afternoon. Everything is a little hectic at the moment as it's my last week at work this week. The downside is that I have to try and photograph either before or after the sun has risen/set, hence my dark photos. After next week I'll be able to photograph during the day which will be nice.
I ought to make the most of it whilst I can. I suppose I can't write about pumpkin pasties without giving a nod to old Harry Potter as well. Seriously, in a country that bore Harry Potter...why do we still not embrace pumpkin as a foodstuff?! Did Greggs never think it was worth setting alongside the steak bake? (my actual weakness at Greggs is the sausage, bean and cheese pasty but we'll not get into that right now *makes mental note to recreate at home*).
I used shop bought pastry for this...I'm sorry pastry evangelists but it was just easier. Also, my need for pumpkin was so great that I couldn't bring myself to wait around for homemade pastry. It's wonderful to make your own puff pastry but I really think the shop bought stuff is a great substitute. Plus I'm 32 weeks pregnant, I cannot stand about rolling and turning butter into pastry...I'm using the pregnancy excuse right until the end.
Brown Sugar Pumpkin Pasties
(adapted slightly from Joy the Baker)
180g pumpkin puree
1 large egg
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
pinch of salt
70g light brown sugar, plus extra for sprinkling
1x pack of puff pastry
1 egg, beaten
120g icing sugar, sifted
1/2 teaspoon cinnamon
2 tablespoons whole milk
- Line a baking tray with greaseproof paper and set aside. Take the pastry out of the fridge.
- In a small pan, heat the pumpkin puree and spices until just hot (you should be able to smell the spices wafting out from the pan). Whisk in the egg, salt and sugar and put in a bowl in a fridge whilst you prepare the pastry.
- Cut the pastry into 8 rectangles and then halve into triangles.
- Beat an egg in a mug and pop to one side.
- Remove the filling from the fridge and place a heaped teaspoon in the centre of 8 of the triangles. Making sure you have the opposite triangles the right way, brush them with the beaten egg and place on top of the pumpkin filling.
- Press down around the edges with a fork to join the pasties together. Make two small vents in the top of each pasty with a knife and brush each one with more beaten egg and sprinkle with a little light brown sugar. Place in the fridge for 30 minutes.Preheat the oven to 180 C/350 F.
- After chilling, bake in the oven for 25 minutes until golden.
- Let cool on a wire rack whilst you make the glaze. Whisk the icing sugar and cinnamon together then add in the milk until a fairly thick, smooth mixture forms. Then just drizzle over each pasty and leave to set.