Pumpkin Pasties - By Kristen Goddard

Chapter 2

Spoon a small bit of pumpkin pie filling onto each pastry circle (a little more than a heaping teaspoon).

Fold the crust over, forming a little pocket and seal the edges with a fork. Using a sharp knife, give the top a few steam vents.

Lightly brush each pasty with an egg wash and sprinkle with sugar. Or leave them plain. Totally your call. (I leave them plain and put a bit of whipped cream (canned) on them when I eat them. Soooooo good)

Bake for 8-10 minutes or until the crusts are golden brown. Let them cool down. *These are good hot or cold. I especially like them for breakfast straight from the refrigerator)