Go Back
–+ servings
Vegetarian Savory Pumpkin Pasties

Vegetarian Savory Pumpkin Pasties Recipe

I love the versatility of pumpkin puree. In a majority of Western cooking and baking pumpkin is mostly used in cakes, pies, and muffins, but it takes on the properties and tastes of squash and tomatoes when made savory the right way. I worked with what I had at hand; regular sesame seeds would work just fine but I love the rich nuttiness and the nice appearance of black sesame seeds. Yields about 15-18 pasties depending on how much you can get from your tube of dough. Dried cilantro would also be a nice sub or addition to the thyme!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 35 mins
Course Appetizer
Cuisine Vegetarian
Servings 15 pasties
Calories 886.1 kcal

Ingredients
  

FILLING

  • 2 cups pumpkin puree
  • 1 egg
  • 2 tablespoons plain yogurt (or sour cream)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed (1 tsp minced garlic)
  • 1/4 cup cheese, shredded (your choice!)
  • 1 tablespoon black sesame seed
  • 2 teaspoons sage, shredded
  • 1/2 teaspoon thyme (fresh would be optimal but I use dry)

CRUST

  • 1 (15 ounce) package pillsbury ready-made pastry crust
  • 1 egg, beaten (for brushing)

Instructions
 

  • In a skillet, heat the oil and brown the onion and garlic together until soft and translucent.
  • In a mixing bowl, mix with the pumpkin and the browned onion together.
  • Whisk in the egg and yogurt/sour cream to give it a nice creamy consistency.
  • Whisk in the remaining ingredients.
  • Preheat the oven to 350F and while it's preheating, roll out the pastry crust and use a biscuit cutter, 5-oz ramekin, or the outline of a can to cut circles.
  • Grease a cookie sheet with cooking spray and line the circles up on them, spacing them out evenly.
  • Put about a rounded tablespoon-ful of pasty mixture into each circle.
  • Brush the edges with egg white, fold the pastry with your fingers to form semi-circles, sealing them, and crimp the edges down with a fork.
  • Brush the outsides of each sealed pasty with egg white.
  • Bake for 30-35 minutes or until golden brown.
  • Let cool on a wire rack for about 5-10 minutes prior to eating. They are delicious with some herbed sour cream. I also like them with guacamole.

Add Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 310gCalories: 886.1kcalCarbohydrates: 70.7gProtein: 16.2gFat: 60.6gSaturated Fat: 15.2gCholesterol: 148.3mgSodium: 833.1mgFiber: 6.1gSugar: 3g
Keyword < 60 Mins, Brunch, European, Lunch, Savory, Vegetable
Tried this recipe?Let us know how it was!