Cook The Book: Pumpkin Pasties

1. 1

   Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Scatter the butter and shortening over the flour mixture. Pulse about 15 times until the mixture resembles a coarse yellow meal, with no white powdery bits remaining.

2. 2

   Transfer the mixture to a large mixing bowl. Sprinkle 4 tablespoons of cold water over the mixture. Toss the mixture together with a spatula until it starts clumping together. If it's too dry, add more water 1 tablespoon at a time (better to wet than too dry). Gather the dough into a ball and pat it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.

3. 3

   Combine the pumpkin, sugar, nutmeg, and cinnamon in a mixing bowl. Mix well. Preheat the oven to 400u00b0F. Roll out the dough 1/8-inch thick. Use a saucer to cut out 6 inch circles.

4. 4

   Put 2 to 3 tablespoons of the filling in the center of each circle of dough. Moisten the edges with water, fold the dough over the filling, and crimp with a fork to seal the edges. Cut slits to make vents. Bake on an ungreased cookie sheet for 30 minutes or until browned.

* Per serving · 4 servings · Values may vary.

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