📋 Instructions

1. 1Mix the dry base — Whisk 300 g flour and 1/2 tsp salt in a large bowl. Whisking distributes the salt so no bite tastes flat.
2. 2Cut in the butter — Add 200 g cold cubed butter and rub it in until pieces are the size of peas. Stop while you still see butter flecks; that is the flake cue.
3. 3Add the water — Pour 80 g ice-cold water in and press the dough together with a fork. Add the extra tablespoon only if dry flour remains at the bottom of the bowl.
4. 4Chill the dough — Flatten into two discs, wrap, and refrigerate 30 minutes at 4C. Cold dough rolls without sticking and holds carved edges.
5. 5Make the filling — Stir 425 g pumpkin, 100 g brown sugar, spices, 1 tbsp zest, 2 tbsp juice, half the egg, and a pinch of salt. The mixture should hold a spoon track; if it pools, drain it briefly.
6. 6Roll and cut rounds — Roll the dough to 3 mm on a floured counter and cut six 11 cm rounds, re-rolling scraps once. Thin dough cannot hold a carved face.
7. 7Carve the faces — Cut eyes and a mouth into three of the rounds with a small sharp knife. Cut simple triangles and crescents; fine detail closes up in the oven.
8. 8Fill and seal — Place 2 tbsp filling on each plain round, brush the rim with egg, and top with a carved round. Press and crimp with a fork; a sealed rim is the only thing holding the filling in.
9. 9Chill the tray — Set the pies on a lined baking tray and freeze 10 minutes while the oven heats to 200C (400F). Cold pastry enters the oven at full strength.
10. 10Bake until golden — Brush the tops with egg and scatter 30 g sanding sugar. Bake 22-25 minutes at 200C (400F) until the faces are deep golden and the filling bubbles at the mouth holes. Cool 10 minutes on the tray before lifting.