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Savory Pumpkin & Turkey Pasties

Servings: 8
Ingredients
    Filling
  • 1 lb turkey breast, small dice (raw is fine)
  • 2 cups roasted pumpkin (small dice)
  • 1/2 cup celery, fine dice
  • 1/2 cup carrot, grated
  • 1 tsp rubbed sage
  • 1/2 tsp thyme
  • 1/2 tsp crushed fennel seed
  • 1 tsp kosher salt, black pepper
  • Optional: tiny pinch asafoetida (gives “onion” vibe without onion)
  • 2 Tbsp 2 butter + 2 Tbsp flour
  • 1 cup turkey stock (pressure-cook the breast bones/skin scraps 30 min for quick stock)
  • 1 tsp Dijon (rounds the gravy)
    • Pastry
  • 2 sheets puff pastry (or a double batch shortcrust)
Instructions
  1. 1
    Quick gravy binder: Melt butter, whisk in flour, cook 1 min. Whisk in stock + Dijon; simmer to a spoon-coating thickness. Cool.
  2. 2
    Filling: Sauté celery & carrot in a bit of oil 2–3 min. Add turkey; cook till just opaque. Fold in pumpkin, herbs/spices, salt/pepper, (cranberries/pepitas if using), then the cooled gravy. Taste and adjust. Chill—cool filling = crisp pastry.
  3. 3
    Assemble: Cut 6" rounds. Add ~⅓ cup filling, fold, crimp. Vent, egg-wash.
  4. 4
    Bake: 400°F for 25–30 min to deep golden.
  5. 5
    Serve with quick Cranberry-Dijon dip: ½ cup cranberry sauce + 1 Tbsp Dijon + 1 tsp cider vinegar, whisked. Or make a small batch turkey gravy from your stock.
Read it online: https://wayfarerspantry.com/thepantry/recipe/savory-pumpkin-turkey-pasties/