+SF
I made these for one of my Harry Potter parties. They are little savory turnovers filled with a light curried pumpkin filling. These are great for an appetizer, meal or even breakfast. —KH
MAKES 10
CRUST
2 cups (240 g) unbleached flour
½ tsp salt
⅔ cup (76 g) vegan butter
Cold water, as needed
FILLING
¾ cup (135 g) pumpkin purée
1 tsp garam masala
½ tsp salt
¼ tsp ground cinnamon
⅛ tsp ground coriander
⅛ tsp ground turmeric
FOR THE CRUST
Preheat the oven to 350°F (177°C) and prepare a sheet pan with parchment paper.
Make the pastry by first mixing the flour and salt together. Then cut in the vegan butter with a pastry cutter or 2 knives. Add cold water 2 tablespoons (30 ml) at a time until the dough is moist enough to hold together. Roll it into a ball and put it in the fridge while you make the filling.
FOR THE FILLING
In a medium bowl, mix the filling ingredients together.
Take the dough out of the fridge and roll out on a floured cutting board to about ⅛ inch (3 mm) thick. Use a 3-inch (7.5-cm) round cookie cutter (or mug of a similar size) and cut out individual crusts for the pasties. Place 1 tablespoon (13 g) of the filling in the center of each crust and fold over to make a half circle.
Press the edges together with your fingers, and then use a fork to crimp the edges closed. Place it on the prepared baking sheet, and repeat until all the crusts have been cut out and filled.
Bake for 20 to 30 minutes, or until the crust is firm and the tops have browned.