Summary

Ingredients

For the dough:

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

For the filling:

• 1 pinch (s) salt and pepper
• 1 pinch (s) nutmeg
• 1 small Hokkaido pumpkin (se), pureed
• 50 g sour cream
• 1 egg (s)
• 1 pinch (s) salt
• some pumpkin seed oil

Also:

• 1 egg (s)
• 1 tablespoon milk

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Instructions

1. Mrs. Weasley`s Pumpin Pasties, or pumpkin pies, can be enjoyed both sweet and savory. This recipe is for the savory version.
2. 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.
3. 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.
4. 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.
5. 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.