Name: Pumpkin Pasties-Inspired Hand Pies
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: about 8 pasties
Cuisine: european
Ingredients: 2 cups all-purpose flour, plus more for dusting (see Cook’s Note); 2 tablespoons granulated sugar; 1/2 teaspoon kosher salt; 1 stick (8 tablespoons) cold unsalted butter, diced; 1/3 cup shortening; 4 tablespoons ice-cold water; 6 tablespoons unsalted butter; One 14-ounce can pumpkin puree, about 1 1/2 cups; 1/2 cup dark brown sugar; 1/4 cup golden syrup; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/2 teaspoon kosher salt; 1/2 cup finely ground shortbread cookies (about 4 cookies); 1 egg, lightly beaten, for brushing.; Turbinado sugar, for sprinkling

Directions

Watch how to make this recipe.

Special equipment:

a small bowl, such as a cereal bowl, 5 to 5 1/2 inches wide

For the pastry dough: Add the flour, sugar and salt to a food processor and pulse to combine. Scatter the butter cubes and spoon the shortening evenly around the bowl, then pulse until the mixture becomes the texture of wet sand with butter pieces the size of small peas. Stream in the water 1 tablespoon at a time while pulsing until the dough begins to clump together. Turn the dough out onto a piece of plastic wrap. Form it into a round, wrap it tightly and refrigerate it for at least 30 minutes.
While the dough is chilling, make the pumpkin filling: Combine the butter, pumpkin puree, brown sugar, golden syrup, cinnamon, cardamom and salt in a nonstick skillet over medium heat. Cook, stirring frequently, until the butter melts and the mixture is simmering and thickens slightly, about 5 minutes. Add the cookie crumbs and stir together until the crumbs soften into the mixture. Remove from the heat and set aside to cool to room temperature.
Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes.
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Liberally flour a work surface and a rolling pin. Roll the dough out to 1/8-inch thickness. Place a bowl that measures 5 to 5 1/2 inches across upside-down on the pastry. Use a paring knife to cut around the bowl to make a circle of dough. Continue cutting as many rounds as you can. Reroll the scraps and cut into more circles; discard any remaining scraps. Fill each circle with about 2 heaping tablespoons of pumpkin filling. Fold one side of the dough up over the filling, creating half-moon shapes. Place on the prepared baking sheets. Use a fork to crimp the edges. Brush the tops of the pasties with egg and evenly sprinkle with turbinado sugar.
Bake until golden brown, 20 to 30 minutes. Allow to cool for at least 10 minutes. Serve warm or at room temperature. The cooled pastries can be stored in an airtight container at room temperature for 2 to 3 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If you don’t want to use a food processor, the pie dough can be made by hand by rubbing the butter and shortening into the flour mixture with your fingertips and then adding the water and stirring until the dough holds together.