Pumpkin hand pies.
Photo, SIan Richards.
1 1/2 cups
, cut into 1/2-in. cubes
WHIRL flour with sugar and salt in a food processor until combined. Add butter and pulse until coarse crumbs form. Whisk egg yolks with milk in a small bowl. While pulsing, gradually add egg mixture through the spout. Pulse until dough starts to come together. Divide dough into 2 portions. Flatten each into a small rectangle, then cover with plastic wrap. Refrigerate until firm, about 1 hour.
POSITION racks in top and bottom thirds of oven. Preheat to 375F. Line 2 baking sheets with parchment.
REMOVE dough from refrigerator. On a lightly floured surface, roll one portion of dough into a 9×17-in. rectangle, then trim edges to make an 8×15-in. rectangle. Cut in half lengthwise, then cut each long piece into 5 3×4-in. rectangles. You should have a total of 10 pastry rectangles. Arrange pastry on prepared sheet, 1 in. apart. Repeat with remaining portion of dough, making 10 more pastry rectangles.
FILL each pastry with 6 raspberries, leaving a 1/2-cm border. Whisk egg whites in a small bowl. Brush edges of pastry with egg white. Place another pastry piece over filling. Crimp edges with the tines of a fork to seal. Poke several holes in top of each tart.
BAKE in top and bottom thirds of oven, switching halfway through, until puffed up and golden brown, 25 to 30 min. Transfer to a wire rack to cool, 20 min. Stir icing sugar with natural peanut butter and water until smooth. Drizzle over baked pastries. Let stand until glaze is firm, 5 min. Tarts will keep well at room temperature in a covered container up to 2 days. Reheat in a 250F oven for 10 min, if desired.
Kitchen Tip: Dough can be made ahead and refrigerated up to a week. Take out of refrigerator and leave on counter for 1 hour before rolling.