For the filling I made my regular filling for pumpkin pie, baked it until set and then just scooped it out of the baking dish as I filled the pastry.
The dough couldn’t be easier although it requires some work. It’s 1 1/2 cups of four, a stick of butter and 8 ounces of cream cheese. The butter is cut into the flour as you do when you make a pie crust. Once that is done you add the cream cheese and mix until it sort of holds together. Dump it out onto a floured surface and knead it until it holds together. This takes quite a bit of work, I honestly didn’t think it would ever hold together but eventually it did. Wrap it in plastic wrap and chill it for a minimum of an hour – I left it overnight.
I rolled the dough out (quite a bit of work in itself) until it was about 1/8″ thick. Using a 4 inch round cutter I cut the dough. This dough is very pliable, easy to roll out and fill. Putting each round in my hand I filled them with about a tablespoon of filling. I had beaten an egg with a little water and used my finger spread a little on the edge then pinched the edges together to seal. After putting them on the baking sheet lined with parchment paper I brushed them with the egg wash and sprinkled them with sparkling sugar. Then I cut a couple of vents in the top of each one.
Bake them in a 350 degree oven for 20 to 25 minutes or until golden brown. They will be a nice puffy pastry when they come out of the oven, quite beautiful.
Everyone thought these were delicious. The pumpkin filling was something unexpected in a tiny turnover. I think I will make these again deviating from the Hogwarts Express pumpkin thing and make them with an apple or blueberry filling. Maybe we just like our fruit better than our vegetables.