This is directly copied from the following website and the only reason that I did this is because there were several websites who link to this one that had recently been taken down so I didn't want to lose the recipe before I even have a chance to try it.
Pumpkin Pasties
Recipe from Britta Blvd.
Here's what you'll need:
pumpkin pie filling, prepared (see below)
pie crust pastry, enough for one 9-inch pie
For the filling, use your own
favorite pumpkin pie recipe. I went the easy route and used the classic
recipe on the back of the Libby can.
For
the crust, you can use your own recipe or take another shortcut and buy
it pre-made. I bought the Pillsbury refrigerated crusts - my new
favorite baking staple.
Preheat your oven to 425 degrees.
Prepare the pumpkin pie filling and
pour it into a large, ovenproof dish (the crust will come later.) Let
it bake for 15 minutes then reduce the temperature to 350 degrees and
bake for another 45 minutes or so. When a knife inserted in the center
comes out clean, take it out and let it cool on a rack.
Corner bites taken for scientific purposes.
Once the filling has cooled down a
bit and you're ready to make your pasties, heat the oven to 400
degrees. Grease or use parchment paper to line a baking sheet.
Thinly roll out the pie crust and cut into 4-inch circles. If you don't have a cookie cutter, use a wide drinking glass.
Spoon a small dollop of pumpkin pie filling onto each pastry circle.
Fold the crust over, forming a little pocket and seal the edges with a fork.
Using a sharp knife, give the top a few steam vents.
Lightly brush each pasty with an egg wash and sprinkle with sugar. Or leave them plain. Totally your call.
Bake for 8-10 minutes or until the crusts are golden brown. Let them cool down.
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