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Pumpkin Pasties

Preheat oven to 375º F

Thaw dough

Filling:

1 cup canned, pureed pumpkin

½ cup light brown sugar

1 teaspoon cinnamon

¼ teaspoon cloves

¼ teaspoon ginger

dash nutmeg

Combine the filling ingredients in a mixing bowl and stir well.

Pastry:

Beat one egg in a small bowl and set aside

**Pepperidge Farms makes excellent puff pastry sheets

Roll out one sheet until thin 1/16th inch and cut into 4 large circles

Using half the beaten egg, brush around the edges of each pastry circle (with a pastry brush)

Spoon equal amounts of pumpkin mixture into centers of circles. Fold circles in half to cover mixture and seal by crimping the edges.

Brush topsos pasties with remaining beaten egg.

Place on an ungreased cookie sheet.

Bake for 25 - 30 minutes in the center of the oven until golden.

Cool. May be eaten warm or cold.

Pretty much -- a pasty is an English hand pie (pocket pie).