EASY SWEET VEGAN PUMPKIN PASTIES 🦉
Have you read the books of Harry Potter? My boyfriend and I just started to read the whole series and every time we finish one book we’re watching the matching film. That’s most probably why he came up with the idea of making the famous pumpkin pasties – but vegan. 🧙🏼♀️
I have to admit, I wasn’t fully convinced from the start but now that I’ve baked and tried them I can say: They were worth it and perfect for the upcoming holidays – easy, quick & quite healthy! 🙉
[70 CALORIES ~ 7G C ~ 1G P ~ 4G F]
🍴RECIPE for 16 Pastries🍴
1 Roll of Vegan Puff Pastry (~275g)
160g Pumpkin Purée (1/2 Pumpkin, Salt, Cinnamon / or canned)
30g Erythritol (or other Xylitol)
1 Tbsp Cinnamon
Optional: 1 Tbsp Pumpkin Spice (can be substituted by 1/2 Tsp nutmeg)
🌱-Based Milk to replace the egg wash
Utensils: Round cookie cutter or a glass/bowl with ~8cm in diameter; knife or fork
1️⃣ If you’re using canned pumpkin purée skip this step. Pre-heat oven to 200C (380F). Cut your pumpkin into cubes, season with some cinnamon & salt and bake them for 30 minutes (or until a fork can easily pierce through one). Now blend all cubes together and add a splash of water to create a smooth purée. FYI: I never peel my pumpkin, I just cut off the stem and other hard edges.
2️⃣ Now add erythritol, more cinnamon & the pumpkin spice to your self-made or canned purée. Taste it and decide if you need more sweetness or if it’s enough for you.
3️⃣ Roll out your pastry and sprinkle it with a bit of granulated sweetener and cinnamon. Once you cut out all circles, start placing about 10g of your purée on one half of the pastry & flip the other half on top. Use your fingers to connect the edges and to rub some plant milk on the upper side.
4️⃣ Before you put the pastries in the oven, use a knife or fork to pierce the top so all air can leak the pastry. Bake them for about 20 minutes or until they are golden brown.
Enjoy these delicious pieces with a cup of tea and your favorite book!📖