Pumpkin Pasties

Performed by Sarah Randolph

Ingredients

Preheat the oven to 400 degrees.
Combine the pumpkin puree, sugar, pumpkin pie spice and eggs in a bowl. Stir them together until they are combined. Set aside.
Spread the pie crust onto a cutting board. Use a large canning jar lid, or a circle cookie cutter to cut the dough into circles.
Build each individual pastry in layers. Spread melted butter along the top of the dough. Then, scoop a teaspoon of the pumpkin filling onto the center of the circle. Add a few butterscotch chips. The butterscotch chips are the secret ingredient to this recipe. I added about six butterscotch chips to each pasty in my second batch. I'd recommend using six or seven, if you are feeling adventurous.
Once the filling is complete, fold the dough in half. It will be a half moon shape. Press down and seal the open edges together with your fingers and then press a fork along the sealed edge to make a crinkle design.
Make a slit in the dough with a sharp knife point to allow steam to release when baking. Since this is a Harry Potter pumpkin pasties recipe, I decided an appropriate scar would be a lightening bolt.
Brush the tops of your pumpkin pasties with butter. Don't skip the butter! It makes the dough rich and flaky and allows it to brown nicely while cooking. Place the finished pumpkin pasties on a greased baking sheet. Allow them to bake for about 15 minutes in a 400 degree oven. You will know they are ready when the tops are golden brown.