Pumpkin Pasties

Ingredients

Filling:

• 1 15 oz. can pumpkin
• 1 cup granulated sugar
• 2 Tablespoons unsalted butter
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 3/4 teaspoon ginger
• 1 12 oz.can evaporated milk

Pie dough:

• 2 1/2 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 sticks cold unsalted butter, cut up
• 3 to 4 Tablespoons ice water

Directions

1. For the filling: In a large mixing bowl, whisk together the pumpkin and the sugar until combined. Add eggs, salt, allspice, cinnamon, cloves, and ginger and mix well. Slowly whisk in the evaporated milk.
2. Pour into a well-greased 9x13-inch baking pan and bake at 425F for 15 minutes. Lower temperature to 350F and continue to bake for another 40 minutes, or until toothpick inserted into the center comes out clean. Set aside to cool.
3. For the pie dough: Combine flour, sugar, salt and butter in a large bowl and mix with a hand mixer until the mixture resembles coarse meal. Add just enough of the ice water so the dough holds together when pinched between two fingers. Divide the dough in half and form two flat disks. Wrap each disc in plastic wrap and refrigerate for at least 1 hour.
4. To assemble pasties: Lightly dust a rolling pin and the surface you plan to roll the dough on with flour. Roll out the pie crust and cut into circles with a 4-inch circle cookie cutter. (Reroll scraps as needed, until all the dough is used up.)
5.  Place 1 Tablespoon of pie filling into each circle and fold in half. Crimp the edges with a fork, and cut 2 slits on the top of each pasty to allow steam to escape. Brush the pasties with an egg white wash.
6. Bake the pasties in a 375F oven for 15-20 minutes, or until the pastry turns a light golden brown.