Monday, March 14, 2016

Pumpkin Pasties with Ground Beef, Onions, and Sage

Pumpkin Pasties with Ground Beef, Onions, and Sage 1

In honor of National Pi Day and the imminent opening of The Wizarding World of Harry Potter at Universal Studios Hollywood, I couldn't pass up the chance to make proper Harry Potter-inspired Pumpkin Pasties with Ground Beef, Onions, and Sage. I made Pumpkin Fillo Pasties last fall for my Harry Potter-inspired Birthday Party using fresh diced pumpkin, but since pumpkin is no longer in season, had to resort to canned pumpkin for this recipe. The mashed filling ended up making the pie soggy after a while, so it's best to eat these right away if you want to be able to hold them in your hands. They still tasted good when I reheated them in the toaster oven hours later, but needed to be plated.

I made the pumpkin pasties about 6 inches long, a good meal-sized pasty, about the size of the Cornish pasties I used to eat when I lived in London. The mashed pumpkin filling made this version sweeter than when I used fresh diced pumpkin, but make no mistake, these pasties are meant to be savory. Pack them for a picnic or for a ride on the Hogwarts Express.

Pumpkin Pasties with Ground Beef, Onions, and Sage 2

Pumpkin Pasties with Ground Beef, Onions, and Sage

For about 6 to 8, 6-inch handheld pies, you'll need:
Pie Dough
1 lb ground beef
13-oz can pumpkin puree or 1 cup diced cooked pumpkin
1 small onion, finely diced
2 cloves garlic, finely minced
1 tsp salt
1 tsp ground black pepper
1/2 tsp ground sage
1 egg, beaten

You can make your own or use store-bought pie dough.

Pre-heat oven to 350 degrees.

In a bowl, add 1 lb ground beef, one can pumpkin puree, 1 small diced onion, 2 cloves finely minced garlic, 1 tsp salt, 1 tsp ground black pepper, and 1/2 tsp ground sage. Mix until combined.

Pumpkin Pasties with Ground Beef, Onions, and Sage 3

Roll out the pie dough and using a bowl, cut about half a dozen 6-inch circles.

Pumpkin Pasties with Ground Beef, Onions, and Sage 4

Spoon about 1/3 cup filling onto half of the circle of dough.

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Fold over and crimp the edges.

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The pie dough made half a dozen 6-inch pies, and one smaller one.

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Beat one egg in a bowl and brush the egg over the tops of the pasties. Bake for about 25 minutes to half an hour.

Pumpkin Pasties with Ground Beef, Onions, and Sage 8

Let the pasties cool down a bit before eating.

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Pasties are just handheld pot pies.

Pumpkin Pasties with Ground Beef, Onions, and Sage 10

And you know I love pie. Mmm. Pie.

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Roughly about the size of my hand. Perfect for a snack. Or two for a filling meal.

Pumpkin Pasties with Ground Beef, Onions, and Sage 12

Pumpkiny beefy goodness.

Pumpkin Pasties with Ground Beef, Onions, and Sage 13

Enjoy!

Some of my other savory pie recipes:
Banh Pa Te So (Vietnamese Pate Chaud (French Hot Pastry Pie))
Banh Pa Te So Nhan Banh Mi (Vietnamese Pate Chaud (French Hot Pastry Pie) with Sandwich Fillings)
Bo Kho (Vietnamese Beef Stew) Pot Pie
Ca Ri Ga (Vietnamese Chicken Curry) Pot Pie
Chicken Pot Pie
Chicken Pot Pie with Cilantro Biscuits
English Cottage Pie
Pate Chinois (Canadian Chinese Shepherd's Pie)

*****
1 year ago today,
2 years ago today,
3 years ago today,
4 years ago today,
5 years ago today,
6 years ago today,
7 years ago today, Cha Ca Thang Long (Vietnamese Hanoi-Style Turmeric Fish with Dill).
8 years ago today, borscht redux.
9 years ago today, Fried Rice with Chinese Sausage, Mixed Frozen Vegetables, and Eggs.

1 comment:

  1. Those look AWESOME!

    Do you have a favorite pie dough recipe?

    ReplyDelete

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