Pumpkin Turnovers | Pastit | Buchi Buchi | How to make very easy baked and fried turnovers

Pumpkin Turnovers
“Påstit” (baked)
“Buchi Buchi (fried)
This flaky and buttery pastry is filled with 100% pure pumpkin, a dash of cinnamon and is gently sweetened. It’s also not overly spiced or bland. Throw it in the oven or deep fry it - either way, it will be gone in seconds.
✨RECIPE
Prep time: 30 minutes
Cook: 45 minutes (baked)
10 minutes (fried)
Yield: 12 turnovers
Ingredients
Filling
30 ounces 100% pure pumpkin, canned
1/2 cup brown sugar, granulated
1 teaspoon cinnamon, ground
Dough
3 cups flour
1/4 cup white sugar, granulated
1 stick butter, cold + sliced
cold water
Oil - to fry turnovers
Optional
•1 egg, to wash baked turnovers
•white sugar, granulated or turbinado sugar to sprinkle baked turnovers
Directions
Place a mesh strainer over a bowl. Pour the pumpkin purée into the strainer and allow the excess water to strain while everything else is being prepped. Set to the side.
Dough
Add the flour and sugar to a medium size bowl and stir to combine. Next, slice up the butter and add it to the dry ingredients. Then add a few tablespoons of water at a time to the mixture and stir to combine. Fold everything together with a spatula or by hand. Don’t mix too hard, you’ll want chunks of butter in the dough for a flakier crust. Using your hands, gently knead dough for a few minutes.
Now, dust flour onto a clean surface and divide dough into 12 balls. Use a tortilla press or rolling pin to flatten into thin circles. Once you flatten a dough ball, add the filling and make the turnover. Do not flatten all the balls first then fill. You don’t want your dough to collapse.
Filling
Stir or gently shake the pumpkin in the strainer so any extra liquid is drained. Don’t skip the straining process. Having excess liquid will not allow the turnovers to cook properly. Discard the large bowl of excess pumpkin water.
Now place a medium pot on medium-low heat and add the pumpkin. Then add sugar and stir to combine. Gently stir continuously until the sugar subsides. Turn the heat down to low and add the cinnamon. Stir everything together for about a few minutes. Taste test the filling. If you want it sweeter, now is the time to add more sugar or spice to the filling if needed. Once satisfied, turn off heat and set to the side.
Making the Turnover
Preheat oven to 350 degrees Fahrenheit.
Form a golf size ball around - 1 1/2 to 2 inch in diameter between your hands. Center between prepared parchment papers and use a tortilla press to flatten into thin circles.
You can also use a rolling pin to flatten the dough. Do this by placing the ball in between two parchment papers and roll to flatten or simply flatten dough with a rolling pin.
Add about two tablespoons (more or less depending on how big the dough is) into the center of the dough. Fold the dough over and using your finger, gently press or pinch the edges together. Now take a fork and crimp the edges. Pierce two vents in each turnover to vent and place on prepared baking sheets, lined with parchment paper.
Now, whisk the egg in a small bowl and brush the turnover with the egg wash. Sprinkle with sugar and bake at 350F for 40 minutes, or until golden brown. Place on a cooling rack for a few minutes before eating.
*For best results, freeze the turnovers for about 3 hours. Do this by placing them in parchment paper or on a lined baking sheet where they are not touching each other, then freeze. Do not brush the turnovers with the egg wash or sprinkle sugar until you are ready to bake.
Fried Turnovers (Buchi Buchi)
Follow the same directions, except don’t pierce, brush or sprinkle sugar on the turnovers. Instead of baking, you will be frying.
Do this by heating oil no more than half way full in a deep pot or pan. Fry until crispy or golden brown - about no more than 5 minutes. Then place turnovers on a rack to drain and allow to cool.
*Again, for best results, freeze the turnovers. Remove from the freezer and allow to sit for a few minutes before frying.
Enjoy!
✨Helpful tips
•For best results, watch and listen to the entire video before beginning this recipe.
•If needed, add a tablespoon of cold water to moistened dough. If it’s too moist or sticky, sprinkle a tablespoon of flour and dust dough. Do this until a smooth ball is formed.
•To reduce chances of the filling leaking while baking or frying, freeze before they are cooked. Totally optional though. Leaks are inevitable though, at least for one or two of the turnovers
•Also to prevent leaks, do not overfill turnover. Make sure filling is centered.
•To freeze, lay unbaked turnovers on parchment paper for 3 hours and freeze. To prevent from sticking together, make sure they don't touch. Freeze until solid, then transfer the turnovers into a ziplock or freezer bag.
•I used Canola oil to fry because it’s flavorless and has a good smoke point, but you can use whatever you have on hand.
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[@roseannatorresyamashita2196]

My preference for pastit is using real pumpkin. It gives a more authentic texture for the filling. It's such a labor of love and I only make it in the fall because my house gets so hot when I make large batches. Buchi buchi has eluded me so I'm gonna try your recipe. TFS.

[@resesrecipes]

I totally get it! I used real pumpkin, but definitely not fresh. I need to try it with family and make it a fun activity. Fall is my favorite season. Thank you! 💛