Pumpkin hand pies

Instructions

• WHIRL flour with sugar, cinnamon 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.

• COMBINE pumpkin purée with 1/3 cup maple syrup, pumpkin-pie spice and water in a non-stick frying pan and set over medium. Cook, stirring often, until mixture thickens to a paste-like consistency and turns dark brown, 25 to 30 min. (You may need to stir more frequently toward the end to prevent burning.) Filling should measure about 1 cup. Cool completely.

• 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 9x17-in. rectangle, then trim edges to make an 8x15-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.

• SPREAD a heaping tablespoon of filling in the centre of each pastry, 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 3 tbsp maple syrup in a small bowl. Drizzle over cooled tarts. Sprinkle with coarse sugar. 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.