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Pumpkin Puff Pastry Pies




Source of Recipe


puffpastry.com






List of Ingredients



• 1 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
  
• 1 egg
  
• 1 tbsp. water
  
• 1 can (16 oz.) easy pumpkin pie mix
  






Instructions



1. THAW pastry sheets at room temperature for 40 min. Preheat oven to 400°F. Mix egg and water. Lightly grease 6 (4") fluted tart pans. Prepare pumpkin pie mix according to package directions.
   
2. ROLL out dough on lightly floured surface to 1/8" thick. Using a biscuit or cookie cutter, cut out circles of pastry and place in bottom of prepared pans. (Reserve pastry trimmings.) Press pastry up sides of pans.
   
3. FILL pans with about 1/4 cup pie filling.
   
4. CUT reserved pastry trimmings with a knife, making oval or spade-shaped leaves with stems. Using the back of the knife, score the pastry leaves to make "veins". Place the pastry leaves on the filling. Brush with egg mixture
   
5. BAKE for 15 minutes until golden and filling is set.
   






Final Comments


Serves: 6