Rita Mock-PikeA magical must-have, pumpkin pasties are an autumnal tradition. Warm, packed with pumpkin flavor, and immensely satisfying, these iconic treats are sure to be a crowd-pleaser. Plus, thanks to the fact that they’re encased in a delicious golden crust, they are super portable. Perfect for a train ride!
Combine flour, sugar, and salt into a food processor bowl. Pulse several times to combine.
Scatter chunks of butter and shortening over flour mixture and pulse about 15 times until everything is combined and resembles a coarse meal. No powdery bits should remain.
Transfer mixture to a large mixing bowl.
Sprinkle 4 tablespoons of ice water over mixture, and toss it with a spatula until it starts to clump together. If mixture is too dry, add 1 tablespoon of water at a time, until the texture is smooth.
Gather all the dough into a ball and pat down into a disc.
Wrap disc in plastic wrap and chill refrigerator for 1 hour.
Filling
Combine all ingredients in mixing bowl, mixing well until everything is thoroughly incorporated.
Shaping & Baking
After dough has chilled, preheat oven to 400°F.
Roll the dough to 1⁄8-inch thickness.
Use a saucer, small plate, or bowl to cut out 6-inch circles.
Put 1 to 2 teaspoons of filling into each circle, and fold the dough over into half circles.
Moisten edges of each circle with ice water and crimp with a fork to seal.
Cut small slits into each pasty to make vents.
Bake pasties on an ungreased baking sheet for 30 minutes, or until browned.