Vegetarian Savory Pumpkin Pasties Recipe

Name: Vegetarian Savory Pumpkin Pasties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FILLING; 2 cups pumpkin puree; 1 egg; 2 tablespoons plain yogurt (or sour cream); 2 tablespoons olive oil; 1 small onion, finely chopped; 1 garlic clove, crushed (1 tsp minced garlic); 1/4 cup cheese, shredded (your choice!); 1 tablespoon black sesame seed; 2 teaspoons sage, shredded; 1/2 teaspoon thyme (fresh would be optimal but I use dry); CRUST; 1 (15 ounce) package pillsbury ready-made pastry crust; 1 egg, beaten (for brushing)

Servings: persons

FILLING
2 cups pumpkin puree
1 egg
2 tablespoons plain yogurt (or sour cream)
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed (1 tsp minced garlic)
1/4 cup cheese, shredded (your choice!)
1 tablespoon black sesame seed
2 teaspoons sage, shredded
1/2 teaspoon thyme (fresh would be optimal but I use dry)
CRUST
1 (15 ounce) package pillsbury ready-made pastry crust
1 egg, beaten (for brushing)

1
In a skillet, heat the oil and brown the onion and garlic together until soft and translucent.
2
In a mixing bowl, mix with the pumpkin and the browned onion together.
3
Whisk in the egg and yogurt/sour cream to give it a nice creamy consistency.
4
Whisk in the remaining ingredients.
5
Preheat the oven to 350F and while it's preheating, roll out the pastry crust and use a biscuit cutter, 5-oz ramekin, or the outline of a can to cut circles.
6
Grease a cookie sheet with cooking spray and line the circles up on them, spacing them out evenly.
7
Put about a rounded tablespoon-ful of pasty mixture into each circle.
8
Brush the edges with egg white, fold the pastry with your fingers to form semi-circles, sealing them, and crimp the edges down with a fork.
9
Brush the outsides of each sealed pasty with egg white.
10
Bake for 30-35 minutes or until golden brown.
11
Let cool on a wire rack for about 5-10 minutes prior to eating. They are delicious with some herbed sour cream. I also like them with guacamole.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FILLING, 2 cups pumpkin puree, 1 egg, 2 tablespoons plain yogurt (or sour cream), and more.

Yes, Vegetarian Savory Pumpkin Pasties falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetarian Savory Pumpkin Pasties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions