Healthier Pumpkin Pasties (5 WW pts)

Today’s recipe was inspired by the fact that I had left-over pumpkin from yesterday’s Pumpkin Cinnamon Roll recipe and the fact that I finally found my Unofficial Harry Potter Cookbook that I had been searching for forever.

So yeah, I was pretty set on cracking that baby open and making some of my most dreamed-about Harry Potter treats, Pumpkin Pasties. That is, until I was curious enough to do the math (after seeing butter and shortening in the ingredients list) and I discovered that just one of the book’s pasties is about 8 Weight Watchers points.

Is 8 points worth it? Maybe. Sometimes. But not today!

So by some magic (hehe), I managed to shave off 3 points. Still a little indulgent, but I’ll sure take it.

The biggest difference is the crust. The crust is basically this recipe, only I didn’t have reduced-fat margarine. But you know what? It didn’t actually make much of a difference when I used Imperial brand. Huh.

So here we go. Preheat your oven to 400 degrees Fahrenheit, and let’s get started.

Start by combining the flour and sugar in a bowl. Take your cubed margarine and either a) combine it all in a food processor or b) combine it using your fingers.

Either way, you want it to end up looking like this.

This is where you add your water. If your dough ends up being too dry, add another tablespoon. You’re gonna end up with this.

Roll it out nice and thin onto a floured surface to about 1/8 inch thickness.

Take a cookie cutter, or a cup, with a diameter of 6-inches or so and begin cutting out your circles.

Lay them onto a baking sheet lined with parchment paper and get started on your filling.

In a bowl, combine your pumpkin-

white sugar and brown sugar-

pumpkin pie spice-

and cinnamon-

to get something like this.

Next, spoon some filling onto a circle, wet the edges with some water, fold it over, and crimp it closed with a fork. Make sure to poke some holes for steam to escape from.

It’s time to put them in the oven. Let them bake for 30 minutes. If  you notice the edges or the tops getting dark a little too quickly, cover the tray with tin foil for the remainder of the baking time.

And there



Pumpkin Pasty recipe

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