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Cook the Book: Pumpkin Pasties

Caroline Russock
  • minutes
  • Serves 6

INGREDIENTS

1 cup

Pumpkin, canned

1 1/4 cups

All-purpose flour

1/8 tsp

Cinnamon, ground

1

Filling

5 tbsp

Granulated sugar

1/8 tsp

Nutmeg, ground

1/4 tsp

Salt

3 tbsp

Vegetable shortening

1

Pastry crust

4 tbsp

Ice water

5 tbsp

Butter