Recipe: Pumpkin Face Pie Pops
2 ½ cups flour
1 tbsp sugar
½ tsp salt
1 cup cold butter (cut into cubes)
4 to 7 tbsp cold water
2 tbsp date paste
2 tbsp fig paste
2 whole egg yolks
8 lollipop sticks
1 Preheat the oven to 200C.
2 Combine the flour, sugar and salt in a bowl.
3 Incorporate the butter and mix with your hands until the butter is around ½ cm balls.
4 Add the water 1 tablespoon at a time while mixing. Add enough water to make a dough that does not stick to the sides of the bowl.
5 Split the dough into two for easier rolling. Roll the dough out on a floured work surface to a little less than ½ cm thick.
6 Cut the dough into 7 to 8cm rounds, about 16 rounds plus a few more in case some break.
7 With a sharp paring knife, cut the pumpkin faces into half of the rounds
8 Mix together the date and fig paste and place on the uncut dough round.
9 Place a lollipop stick about 1 ½ cm inside the round and press down firmly.
10 Place the date and fig on the round leaving 1cm space on the side.
11 Brush the edge with egg yolk and place the pumpkin face on top.
12 Using a fork pinch the sides of the dough to seal.
13 Brush a thin layer of egg yolk on top of the pumpkin face.
14 Place the pie pops on a tray and bake for 10 to 14 minutes until crisp and golden.