Vegetarian Savory Pumpkin Pasties - cooking recipe

Ingredients

FILLING
2 cups pumpkin puree
1 egg
2 tablespoons plain yogurt (or sour cream)
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed (1 tsp minced garlic)
1/4 cup cheese, shredded (your choice!)
1 tablespoon black sesame seed
2 teaspoons sage, shredded
1/2 teaspoon thyme (fresh would be optimal but I use dry)
CRUST
1 (15 ounce) package pillsbury ready-made pastry crust
1 egg, beaten (for brushing)

Preparation

In a skillet, heat the oil and brown the onion and garlic together until soft and translucent.
In a mixing bowl, mix with the pumpkin and the browned onion together.
Whisk in the egg and yogurt/sour cream to give it a nice creamy consistency.
Whisk in the remaining ingredients.
Preheat the oven to 350F and while it's preheating, roll out the pastry crust and use a biscuit cutter, 5-oz ramekin, or the outline of a can to cut circles.
Grease a cookie sheet with cooking spray and line the circles up on them, spacing them out evenly.
Put about a rounded tablespoon-ful of pasty mixture into each circle.
Brush the edges with egg white, fold the pastry with your fingers to form semi-circles, sealing them, and crimp the edges down with a fork.
Brush the outsides of each sealed pasty with egg white.
Bake for 30-35 minutes or until golden brown.
Let cool on a wire rack for about 5-10 minutes prior to eating. They are delicious with some herbed sour cream. I also like them with guacamole.