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Savoury Pumpkin Pasties Recipe

Savoury Pumpkin Pasties Recipe
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★★★★★

4.9 from 26 reviews

These Savoury Pumpkin Pasties feature a perfectly flaky pie crust filled with roasted pumpkin, caramelized onions, fresh thyme, and sharp cheddar cheese. A delicious autumn-inspired appetizer or snack with a golden, crisp exterior and warm, flavorful filling.

Ingredients

Scale

Filling

  • 4 cups pumpkin (diced small)
  • 3 tbsp extra virgin olive oil (divided)
  • Kosher salt and pepper (as needed)
  • 1 tbsp butter
  • 1 large onion (sliced)
  • 2 cloves garlic (minced)
  • 2 tbsp chopped fresh thyme
  • 1 ½ cups shredded sharp cheddar cheese

Dough

  • 2 ½ cups flour
  • 1 tsp kosher salt
  • 1 cup cold butter (diced)
  • ½ cup ice water

Egg Wash & Garnish

  • 1 egg (for egg wash)
  • 1 tbsp water (for egg wash)
  • Coarse sea salt (for garnish)

Instructions

  1. Roast the pumpkin: Preheat the oven to 400℉. Line a baking sheet with parchment paper. Peel and dice the pumpkin into small cubes. Toss with 2 tablespoons of olive oil and sprinkle with kosher salt and pepper. Spread pumpkin evenly on the baking sheet and roast for 30 to 40 minutes, flipping halfway through until tender and lightly browned.
  2. Caramelize the onions: In a wide skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat until butter melts. Add sliced onions and kosher salt. Cook for 3 to 4 minutes until onions soften, then reduce heat to low and continue cooking until onions are golden brown and very soft.
  3. Sauté garlic and thyme: Add minced garlic and chopped fresh thyme to the caramelized onions. Cook for 1 more minute, then remove skillet from heat. Combine this mixture with the roasted pumpkin. Let cool completely before adding the shredded cheddar cheese. Chill the filling until ready to assemble.
  4. Make the pie dough: In a food processor, combine flour and kosher salt by pulsing briefly. Add cold, diced butter and pulse until mixture looks like coarse peas. While pulsing, gradually add ice water until the dough just holds together when pressed. Add more water if necessary.
  5. Shape and chill dough: Turn dough onto a floured surface and press together into a ball. Divide into two pieces. Shape each into a flat disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  6. Prepare for assembly: Preheat oven again to 400℉ and line a baking sheet with parchment paper. Whisk together egg and water to make an egg wash and set aside.
  7. Roll and fill pasties: Cut each chilled dough disc into 4 pieces. On a floured surface, roll one piece into a 6-inch diameter circle. Spoon one-eighth of the pumpkin filling onto half the circle. Brush the exposed edges with egg wash, fold over to form a half-moon, and press edges to seal. Crimp edges decoratively.
  8. Repeat assembly: Repeat the rolling, filling, and sealing process for all remaining dough and filling to yield eight pasties total.
  9. Apply egg wash and garnish: Place pasties on the prepared baking sheet. Brush the tops with the egg wash and sprinkle with coarse sea salt. Cut three slits on the top of each pasty to allow steam to escape.
  10. Bake and serve: Bake in the preheated oven for 25 to 35 minutes, or until crust is golden brown and filling is hot. Let cool slightly before serving to enjoy the perfect balance of savory flavors and flaky texture.

Notes

  • Use cold butter and ice water to ensure the dough stays flaky.
  • Roast the pumpkin evenly for the best flavor and texture.
  • Chilling the dough discs before rolling helps prevent shrinking during baking.
  • Adjust seasoning in the filling to your taste; add more thyme or pepper if desired.
  • Pasties can be frozen before baking; bake from frozen by adding a few extra minutes to cooking time.

Nutrition

Keywords: pumpkin pasties, savory pastries, roasted pumpkin recipe, vegetarian pasties, fall appetizer, cheddar cheese pastry

Find it online: https://recipeswithmia.com/savoury-pumpkin-pasties-recipe/