Maple-pumpkin hand pie 

Instructions

• Position rack in bottom third of oven, then preheat to 375F. Line a baking sheet with parchment.

• Combine pumpkin purée with ⅓ cup maple syrup, pumpkin-pie spice and water in a large non-stick frying pan set over medium. Cook, stirring often, until mixture thickens into a paste and turns dark brown, 25 to 27 min. (It should measure about 1½ cups.) Set aside.

• Unroll pastry rolls and cut each circle into quarters (8 pieces total). Beat egg with 1 tbsp water in a small bowl. Scoop 3 tbsp pumpkin mixture into the centre of each dough wedge. Brush edges of dough with egg wash, then fold 1 side over filling to form a triangular packet. Seal edges with the tines of a fork. Brush tops with remaining egg wash. Using a sharp paring knife, cut 2 or 3 small slits on the top of each pie.

• Bake until tops and bottoms are golden-brown, 18 to 20 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 pies. Let stand until glaze is firm, 5 to 10 min. Pies will keep well at room temperature in a covered container up to 2 days.