Frozen Puff Pastry (about 17 oz)
2 sheets thawed overnight in the refrigerator
(The Pepperidge Farm brand works well)

Vanilla Custard:

3 large egg yolks
5 tbsp (60 grams) sugar
2 tbsp (15 grams) cornstarch
2 tsp (5 grams) all purpose flour
1 cup (8 oz) milk
1/2 tsp vanilla extract
1/2 tbsp (0.25 oz) butter

Whisk together the yolks and half the sugar in a medium, heatproof bowl. Add the cornstarch and flour, whisking to combine. In a small sauce pan bring the milk, vanilla, and the rest of the sugar to a simmer.

Slowly pour one third of the hot milk mixture into the egg mixture stirring as you pour (this will help keep the egg yolks from scrambling). Pour the rest of the milk mixture into the egg mixture. Once it is combined pour the mixture back into the sauce pan and bring to a boil while stirring. Boil for two minutes continuing to stir. Mix in the butter and remove from the heat. Transfer to a bowl to cool at room temperature and cover with plastic wrap to prevent a skin from forming.

Pumpkin Filling:

1 large egg
1 cup pumpkin puree
1/3 cup heavy cream
1/2 cup (96 grams) sugar
1/3 cup (64 grams) brown sugar (packed)
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
Whisk the egg until combined. Add the rest of the ingredients, whisking to incorporate them.

Assembly

Preheat the oven to 350oF and line two baking sheets with parchment paper. Cut 18 thin strips of parchment paper to make ribbons for tying the satchels. Unfold the puffy pastry sheets and cut each sheet into nine squares. On a lightly floured surface, roll out each square so that it is 3 to 4 times the size of the original cut square. (It is ok if the rolled-out square looks more like a fat X than a square.) Assemble each satchel one at a time. With the center of a rolled square positioned in the palm of one hand place 1 teaspoon of the vanilla custard in the center of the pastry. Top the vanilla custard with two teaspoons of the pumpkin filling. Bring the sides of the puff pastry up to surround the filling, twist the pastry dough and pinch at the twist to seal in the filling. Tie a ribbon of parchment paper around the twist to help hold it in place. Repeat for the rest of the satchels. Place the satchels on the baking sheets leaving about 2 inches of space in between each pastry. Bake them in the preheated oven for 35 to 40 minutes or until the crusts are golden.