SAVORY PUMPKIN POP-TART

Pastry Dough:
8 1/2 ounces flour, sifted
1 tablespoon plus 2 teaspoons sugar
1 teaspoon salt
8 ounces cold butter, cut in cubes
2 egg yolks
1/4 cup milk
Pumpkin Filling:
1/2 pound Fairytale or Cinderella pumpkin
2 ounces butter
1 tablespoon brown sugar
Pinch nutmeg
Salt, pepper to taste
2 ounces pecans, coarsely chopped
1/2 tablespoon chopped sage
1 tablespoon mascarpone cheese, optional
Egg wash: 1 egg beaten with 1 tablespoon water
1. Combine flour, sugar and salt in an electric mixer. Add butter to the dry ingredients. Using the paddle attachment, knead dough until butter is the size of marbles. Mix yolks and milk; add to flour mixture, mix until dough barely comes together.
2. Transfer dough to work surface and with your hands, press dough until it just comes together. There should be visible streaks of butter throughout. Form into a disk and chill for 4 hours.
3. Dice pumpkin into 1/2-inch pieces. In a heavy saute pan, heat the butter until it starts to brown slightly. Add pumpkin, brown sugar, nutmeg, salt and pepper. Saute until nicely browned and tender.
4. Add chopped pecans and sage. Transfer to a bowl and cool completely. Mix in mascarpone.
5. Preheat the oven to 350 degrees. Divide dough in half and roll out 1/8-inch thick. Cut into 3-by-4-inch rectangles. Repeat with other half.
6. Lay half the pastry rectangles on a parchment-lined baking sheet. Place a dollop of filling in the center of each, leaving enough space to crimp the sides. Brush the edges with egg wash; top with another pastry rectangle. Crimp edges with a fork and cut a small incision in the top to vent steam. Bake for about 12 minutes or until golden brown.
-Sean Canavan, executive chef, Tender Greens