Ingredients
Scale
crust
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 12 oz Truly Grass Fed unsalted butter, frozen and coarsely grated
- 1 tsp lemon juice
- ½ cup iced water, approximately
- Flour to dust
- Egg yolk to brush
filling
- 14 oz kabocha pumpkin, peeled, seeded, and diced
- 2 garlic cloves, unpeeled
- 1 rosemary sprig
- 1 bay leaf
- 1 small onion, chopped
- 4 tbsp ghee
- salt and black pepper
Instructions
- For the dough, stir the flour, salt, and sugar in a medium bowl. Add butter and rub with your fingertips until the mixture resembles breadcrumbs and just begins to come together. Stir in lemon juice and, adding iced water little by little, mix just enough to form a soft dough that pulls away from the sides of the bowl. Do not overwork the dough.
- Dust a working surface with flour and a floured rolling pin, roll out the dough into a rectangle of 16×10” (1/5” in thickness). Fold the dough in thirds like a letter, turn 90 degrees, sprinkle with a little more flour, roll it again and fold in thirds. Wrap in plastic film and refrigerate for at least 3 hours or up to 3 days.
- Meanwhile, prepare the pumpkin filling. Heat the oven to 160ºF. Combine the pumpkin, garlic, bay leaf, onion, ghee, salt, and pepper into a medium-sized dutch oven. Pop into the oven for 45 minutes or until the pumpkin is very soft (stir after 20 minutes). Discard rosemary sprig and bay leaf and blend to obtain a smooth paste. Adjust salt and pepper and, if there is any moisture, dry it over high heat for a few minutes. Refrigerate until ready to use.
- Dust a working surface with flour and roll out the dough as even as possible (1/5” in thickness).
- Using a large pumpkin cookie cutter (4 to 5”), cut the dough 24 pieces. If you desire, cut eyes and mouths on 12 pumpkins for topping. Place 1 tbsp of pumpkin filling on the center of 12 pumpkins and cover with another pumpkin. Press the edges to seal and brush with the egg yolk. Transfer them to a baking sheet and freeze for 15 minutes.
- Heat the oven to 400ºF/hot/220ºC.
- Pop the turnovers into the oven and bake for about 25 minutes, until they get crusty and golden brown on top and all around.
- Remove turnovers from the oven, transfer with a spatula to a serving plate and serve. If desired, bake them the day before and reheat in the oven before serving.
- Prep Time: 1hour