1. In a skillet, heat the oil and brown the onion and garlic together until soft and translucent. 2. In a mixing bowl, mix with the pumpkin and the browned onion together. 3. Whisk in the egg and yogurt/sour cream to give it a nice creamy consistency. 4. Whisk in the remaining ingredients. 5. 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. 6. Grease a cookie sheet with cooking spray and line the circles up on them, spacing them out evenly. 7. Put about a rounded tablespoon-ful of pasty mixture into each circle. 8. 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. 9. Brush the outsides of each sealed pasty with egg white. 10. Bake for 30-35 minutes or until golden brown. 11. 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. ---------------------------------------------------------------------------
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Ingredients
