Pumpkin Pies After Mrs. Weasley

Summary

Prep Time	45 mins
Cook Time	20 mins
Total Time	3 hrs 5 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

350 g flour
200 g butter or mararine
150 g sour cream

For the filling:

Also:

1 egg (s)
1 tablespoon milk

Instructions

Mrs. Weasley`s Pumpin Pasties, or pumpkin pies, can be enjoyed both sweet and savory. This recipe is for the savory version.
For the dough, flour, butter and sour cream, knead into a smooth, supple dough. Wrap in cling film and leave in the refrigerator for about 1 to 2 hours. Then roll out the dough and cut out about 8 round circles with a diameter of about 10 cm. I used a small Tupperware jar for this.
For the filling, chop and core the pumpkin. Cook the pumpkin flesh together with the pumpkin seed oil and a little salt until soft, then puree. The puree is mixed with the sour cream and seasoned again if necessary. Nutmeg is also delicious here.
Before I add the egg to the pumpkin filling, I skim off a cup and only then whisk the egg in it. So you can cook a soup from the remaining pumpkin filling, e.g. with a sweet potato. Place a tablespoon of the pumpkin filling on each of the dough circles, fold the dough over and press it down with your fingers or a fork. A knife is used to cut small slits in the dumplings so that the air can escape.
Place the pies on a baking sheet, brush with the egg-milk and bake at 175 ° C top and bottom heat for about 20 minutes.

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