CARRIE'S COOKBOOK - Pumpkin Pasties

PUMPKIN PASTIES

frozen puff pastry* 1 cup canned, pureed pumpkin � cup light brown sugar 1 tsp ground cinnamon � tsp ground cloves � tsp ground ginger dash freshly grated nutmeg 1 egg Remove puff pastry from freezer. When nearly thawed, preheat oven to 375�F. Combine pumpkin, brown sugar, cinnamon, cloves, ginger and nutmeg in a mixing bowl and stir well. Beat egg in a small bowl and set aside. Roll out one sheet of pastry until thin (1/16") and cut into 4 large circles. Using half the beaten egg, brush around the edges of each pastry circle. Spoon equal amounts of pumpkin mixture into centers of circles. Fold circles in half to cover mixture and seal by crimping the edges with a fork. Brush tops of pasties with remaining beaten egg. Place on an ungreased cookie sheet and bake for 25 - 30 minutes in the center of the oven until golden. Let sit 5-10 minutes before serving. May be eaten warm or cold.