Pumpkin Hand Pies

By vealam

Ingredients

• For the crust:
• 2 1/2 cups all-purpose flour
• 1 TBSP. sugar
• 1 tsp. salt
• 1 cup (2 sticks) cold, unsalted butter (cut into cubes)
• Cold water
• For the filling:
• 3/4 cup pure pumpkin
• 1 large egg
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cloves
• 1/8 tsp. ground nutmeg
• 1/4 tsp. salt
• 1/3 cup granulated sugar
• +1 egg (beaten) for sealing the pies
• For the glaze:
• 1 cup powdered sugar
• 1/2 tsp. vanilla
• 2 TBSP. milk

Details

Servings 1
Adapted from onceuponarecipeblog.com

Preparation

Step 1

To make the crust: Fill a one-cup liquid measuring cup with cold water and add a few ice cubes. In a large bowl, combine the flour, sugar, and salt, and whisk together. Add the butter and start cutting it into the flour mixture using a pastry blender. Once you have a coarse meal, add about 1/2 a cup of cold water. Using a spatula, start to bring the dough together. Add more water as needed – you’ll probably need at least another 1/4 cup, and gently knead the dough to bring it together. The goal here is to minimize the hands-on time on the dough, so as not to melt those lovely little chunks of butter that are dispersed throughout (they are going to make the dough deliciously flaky). Divide the dough in half, press into two discs, and wrap tightly in plastic wrap. Refrigerate the dough for at least an hour or two, but preferably overnight.
To make the filling: In a small saucepan, heat the pumpkin and spices over medium heat, just until fragrant. Remove from heat and transfer to a medium bowl. Whisk in the egg, salt and sugar and refrigerate while you roll out the dough.
To assemble the pies: On a well-floured surface, roll each disc of dough into a 9 x 12-inch rectangle. I used a measuring tape to make sure I had a uniform rectangle. Cut each side into thirds, creating 9 (3 x 4-inch) squares. Refrigerate the first set of squares while you roll out the second disc of dough. We gotta keep that dough cold!
Brush the first set of squares with the beaten egg. Spoon about 1 TBSP. of the pumpkin mixture into the centre of each square. Top with another square of dough, and seal the edges with a floured fork. Use the fork to create vent holes in the tops of each pie. Place the pies on a cookie sheet covered with parchment paper.
Put the pies back in the fridge while you preheat the oven to 350°F. Bake for about 30 minutes, or until golden brown on top.
Combine the glaze ingredients. Drizzle over the pies once they have cooled. Enjoy!