This post is a partner to Savoury Pumpkin Pasties and part of my current Boy Who Lived micro-obsession.
Sweet Pumpkin Pasties
I took a somewhat different approach for the seet pumpkin pasties to the savoury ones. There I had sought to maintain some bite to the vegetables going so far as to dehydrate the pumpkin to boost flavour and make it less watery.
I made my sweet pumpkin pasties using the same most basic ingredient, pumpkin adding some sugar and maple syrup. I diced about 200g the pumpkin into 1cm cubes and added 2 tbsp of maple syrup and 1 tbsp of plain caster sugar. Then I cooked this down on a medium heat allowing the water to steam out of the pumpkin and bubble away.
Ultimately I was trying to sweeten, soften and intensify the flavours. Part way through I though sultanas might be a nice addition and flung in a small handful.
Once the filling had a rich sticky taste I stopped the cooking and prepared to assemble my sweet pumpkin pasties. Again ignoring the anguished cries of the Cornish I cut my pre-rolled puff pastry sheet into 2 nice rectangles and filled one half generously.
I cooked these for about 20 minutes or until the pastry looked nicely cooked. As you can see they came out well leaking a little due to poor finishing on my own part and a failure to include a much needed steam vent.
Whereas the savoury ones were a qualified success the sweet pumpkin pasties were great. The time spent cooking the water out of the pumpkin and the added sugar and sultanas paid huge diviends. EmmCee and I ate them once they’d cooled a little with some double cream. Apart from a neater finish I’m not sure I’d change the recipe. I certainly think the students of Hogwarts would have approved.