Vegetarian Savory Pumpkin Pasties

• FILLING
• 2 cups pumpkin puree
• 1 egg
• 2 tablespoons plain yogurt (or sour cream)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed (1 tsp minced garlic)
• 1/4 cup cheese, shredded (your choice!)
• 1 tablespoon black sesame seed
• 2 teaspoons sage, shredded
• 1/2 teaspoon thyme (fresh would be optimal but I use dry)
• CRUST
• 1 (15 ounce) package pillsbury ready-made pastry crust
• 1 egg, beaten (for brushing)

1. In a skillet, heat the oil and brown the onion and garlic together until soft and translucent.
2. In a mixing bowl, mix with the pumpkin and the browned onion together.
3. Whisk in the egg and yogurt/sour cream to give it a nice creamy consistency.
4. Whisk in the remaining ingredients.
5. Preheat the oven to 350F and while it's preheating, roll out the pastry crust and use a biscuit cutter, 5-oz ramekin, or the outline of a can to cut circles.
6. Grease a cookie sheet with cooking spray and line the circles up on them, spacing them out evenly.
7. Put about a rounded tablespoon-ful of pasty mixture into each circle.
8. Brush the edges with egg white, fold the pastry with your fingers to form semi-circles, sealing them, and crimp the edges down with a fork.
9. Brush the outsides of each sealed pasty with egg white.
10. Bake for 30-35 minutes or until golden brown.
11. Let cool on a wire rack for about 5-10 minutes prior to eating. They are delicious with some herbed sour cream. I also like them with guacamole.

filling, pumpkin puree, egg, yogurt, olive oil, onion, garlic, cheese, black sesame seed, sage, thyme, pastry crust, egg

Taken from www.food.com/recipe/vegetarian-savory-pumpkin-pasties-414320 (may not work)