7½ oz pumpkin puree, (½ can) not pie filling
1 tbsp butter
½ clove garlic, minced
¼ cup cheddar cheese, shredded
⅛ tsp sage
¼ tsp salt
¼ tsp onion powder
¼ tsp black pepper
1 pkg pie dough, refrigerated
flour, for dusting
1 egg, slightly beaten for egg wash
Thaw pie dough in the refrigerator overnight. Preheat oven to 400 degrees F. Place parchment on 2 ½ sheet pans.
Mix pumpkin puree with room temperature butter in a large bowl, and stir in garlic, cheese, and seasonings. Set aside.
Dust a flat surface with flour, roll pie crust out to ⅛-inch thick, and cut into 4-inch circles with a pastry cutter or edge of a glass.
Spoon out a ½ teaspoon or less of the pumpkin mixture onto one side of the dough circles, fold over to create half-moons, and crimp the edges closed. Cut 3 tiny slits into the top of each to vent.
Transfer pasties to baking sheets, and brush each with egg wash. Bake for about 15 to 20 minutes until lightly golden. Transfer to a cooling rack and let cool for 5 minutes before diving in. Enjoy!
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