• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

PUMPKIN FILLING PREPARATION

• In a mixing bowl, whisk the pumpkin purée together with the light brown sugar, granulated sugar, pumpkin pie spice, vanilla bean paste and sea salt. Set aside.
  6.42 oz pumpkin purée, 2.65 oz light brown sugar, 0.88 oz granulated sugar, 1 Tbsp pumpkin pie spice, 2 tsp vanilla bean paste, 1/8 tsp sea salt
  

PIE DOUGH PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, mix the bread flour together with the sugar for about 30 seconds on the lowest speed.
  8.82 oz bread flour, 1.06 oz granulated sugar
• Add the softened butter all at once and mix on the next speed until it is thinly crumbled (1 to 2 minutes).
  4 oz butter
• Add the egg yolk. Continue mixing on the same speed for about 30 seconds to 1 minute, until combined.
  1 egg yolk
• Add a tablespoon of water, one at a time and continue mixing for about 2 minutes. NOTE: Depending on the bread flour and egg yolk you might need a bit more or need a bit less. Be careful to not under water your dough as it will be break upon rolling it. And the same goes if it is too wet, the dough will collapse upon baking.
  3 1/2 Tbsp Spring Water
• Transfer your dough directly onto your Roul'Pat. Set aside.
  

ASSEMBLY

• NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
• Roll into a large rectangle. I like my pie dough a 1/4" | 0.60 cm thick. Use a 6 inch | 15 cm bowl to cut out dough circle. Arrange each dough directly onto your Large Bonmat.
  
• Place about 2 tablespoon of pumpkin filling into the center of each circle. Brush the edges with a bit of water of milk. Fold the dough and use a fork to seal the edges. Cut a lightning symbol (Harry's Scar) into the pastry. Refrigerate for 20 minutes. NOTE: This will help the pastry to not retract when being baked.
  

BAKE!

• Preheat oven to 375F/190C. 
• Take the pastries out of the refrigerator. Brush with egg wash and sprinkle with coarse sugar. Bake for 20 minutes at 375F/190C. (Every oven heats differently, monitor your hand pies from 15 minutes). It is ready when they are barely golden around the edge and golden on top.
  
• Once your Pumpkin Pasties are out of the oven, let them completely cool down as is on your Baking Sheet. Enjoy Wizards ; Magic always happens in the kitchen!
  
• N.B. These hand pies are best enjoyed same day, but can be refrigerated up to 3 days and reheated in the oven covered.