THAW pastry sheets at room temperature for 40 min. Preheat oven to 400°F. Mix egg and water. Lightly grease 6 (4") fluted tart pans. Prepare pumpkin pie mix according to package directions.
ROLL out dough on lightly floured surface to 1/8" thick. Using a biscuit or cookie cutter, cut out circles of pastry and place in bottom of prepared pans. (Reserve pastry trimmings.) Press pastry up sides of pans.
FILL pans with about 1/4 cup pie filling.
CUT reserved pastry trimmings with a knife, making oval or spade-shaped leaves with stems. Using the back of the knife, score the pastry leaves to make "veins". Place the pastry leaves on the filling. Brush with egg mixture
BAKE for 15 minutes until golden and filling is set.
This recipe has been added to the following public cookbooks:
Llinda's Dessert cookbook
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
