# Ingredient List:
→ Pastry
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, chilled and cubed
03 - 1 teaspoon fine sea salt
04 - 1/4 cup ice water
→ Filling
05 - 2 cups pumpkin puree
06 - 1/2 cup onion, finely diced
07 - 1 teaspoon fresh sage, finely chopped
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon kosher salt
11 - 1 tablespoon olive oil
→ Assembly
12 - 1 egg, beaten for egg wash
# Directions:
01 - Combine flour and salt in a large mixing bowl. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add pumpkin puree, sage, nutmeg, salt, and black pepper. Cook for 5–7 minutes to combine flavors. Remove from heat and allow to cool completely.
03 - Preheat oven to 400°F. Roll out pastry dough on a lightly floured surface to 1/8-inch thickness. Cut into 10 circles, approximately 4 inches in diameter. Place 2 tablespoons of filling in the center of each circle. Fold dough over to create a half-moon shape and crimp edges to seal.
04 - Brush the tops of each pie with beaten egg for a golden finish.
05 - Arrange pies on a parchment-lined baking sheet and bake for 20–25 minutes or until pastry is golden and crisp. Transfer to a wire rack to cool slightly before serving.
