Monday, November 18, 2013

Spicy Pumpkin Pockets

I bought some pie crust on sale this week and thought that it would be great to make a pumpkin pie. A pocket pie!

Pocket pies, or hand pies are probably my favorite species of pie. You can fill them with anything and they are portable. And there is a great ratio of filling to crust.

I think that the Rosemary Olive Oil would be great with this as well.

Spicy Pumpkin Pockets

1/2 pkg refrigerated pie crust
2-4 turkey slices, optional
1/2 cup pumpkin puree
1 tsp cumin
salt and pepper
1 tbsp Chipotle Olive Oil + 1 tbsp for brushing
1 tsp minced garlic
2 slices provolone cheese
pinch ground sage
pinch nutmeg

Bring the sleeve of pie crust to room temperature and unroll it. If there are any breaks, dip your finger in warm water and gently smooth it over the break to join the broken places back together. Slice in half and set aside.

Combine the spices in a large bowl with the pumpkin puree. Stir until combined and taste for salt. Add the olive oil and stir.

Preheat the oven to 375 degrees. Line a baking pan with parchment paper or spray it with non-stick spray. Place the dough onto the dish. Layer 1/4 cup of the mixture and some turkey slices on one side of each of the dough half-rounds. Gently wet the very edge of the pastry and fold it in half, pinching or pressing to close. Brush the tops with the remaining olive oil.

Bake for 15-25 minutes. The filling doesn't need to be cooked, just the crust. Keep a watch on it so it doesn't get too brown.

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