PUMPKIN SLOPPY JOE HAND PIES

Pumpkin Sloppy Joe Hand Pies image

Creamy pumpkin puree and a hint of warm spices replace the standard ketchup in this fun fall twist on classic sloppy joes. As a finishing touch, the filling is tucked neatly inside cute little gourd-shaped pies for a festive handheld dinner that's just a little less "sloppy."

Provided by Catherine McCord

Time 50m

Yield 8 hand pies

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1/2 small shallot, finely chopped
1/2 small orange bell pepper (about 3 ounces), seeded and cut into 1/4-inch pieces
8 ounces ground turkey
1 teaspoon pumpkin pie spice, plus more for sprinkling
Kosher salt and freshly ground black pepper
1/4 cup pure pumpkin puree
1 tablespoon tomato paste
1 tablespoon packed light brown sugar
1 tablespoon plain Greek yogurt
One 14- to 16-ounce box refrigerated rolled pie crusts (2 crusts), thawed if frozen

Steps:

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallots and bell pepper and cook, stirring occasionally, until just softened, 3 to 4 minutes. Add the turkey, 1 teaspoon pumpkin pie spice, 1 teaspoon salt and a few grinds of black pepper. Cook, breaking up the turkey with a wooden spoon or spatula, until no longer pink, 5 to 6 minutes. Stir in the pumpkin puree, tomato paste, brown sugar and Greek yogurt until well combined. Transfer to a medium bowl and refrigerate to cool slightly while you prepare the dough.
Meanwhile, roll out 1 pie crust into a 12-inch round with a rolling pin. Use a 4-inch pumpkin-shaped cutter to cut out 8 pumpkins, rerolling the scraps as needed. Divide the pumpkins between the prepared baking sheets (these are the bottom crusts). Repeat with the remaining sheet of pie dough, but do not transfer the cutouts to the baking sheets (these are the top crusts); set aside.
Scoop 2 tablespoons of the turkey mixture into the center of each bottom crust leaving a generous border around the edges.
Use your finger to dab the edges of the dough with water and top each with a top crust to completely cover the filling. Press down gently around the edges with your fingers to seal. Sprinkle with pumpkin pie seasoning and a pinch of salt. Cut three vertical slits in the top of each hand pie to resemble the ribs on a pumpkin.
Bake until the crusts are golden brown, 15 to 18 minutes. Let cool slightly on the baking sheet before serving, about 5 minutes.