Pumpkin Pasties

From the Harry Potter series by J.K. Rowling 

 

This is the first "repeat" recipe on the blog—by "repeat," I mean that I've already shared another Harry Potter-inspired recipe: Butterbeer, which was actually one of the first entries on this blog. Some stories are just full of irresistible fantasy foods, and Harry Potter is definitely one of them.

 

A pasty is a type of filled pastry, typically associated with Cornwall in the UK. It’s made by placing a filling onto a flat pastry (usually a circle), folding it over, and crimping the edge to create a sealed pocket. The result? A delicious, handheld pastry filled with goodness. In the Harry Potter universe, Pumpkin Pasties are sold on the Hogwarts Express food trolley and were a treat enjoyed by Harry and Ron on their first trip to school.

 

Traditional Cornish pasties are typically savory, filled with ingredients like diced beef and potatoes. However, since Pumpkin Pasties in the Wizarding world are paired with sweets like chocolate frogs and jellybeans, it’s probably safe to assume they’re on the sweeter side. But hey, for those of you out there who’ve always pictured Pumpkin Pasties as more of a "hearty snack" than a "magical dessert," I’ve got you covered: Savory Pumpkin Pasties.

Ingredients

• 2 eggs, slightly beaten
• 3/4 cup light brown sugar
• 2 cups pumpkin puree
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, melted (plus more for finishing)
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamon
• 1/2 teaspoon ground allspice
• 1 (12-ounce) can evaporated milk
• Pie crust pastry (enough for four single standard pie crusts)
• Milk or cream (for washing, optional) 
• Oil (for frying, optional)
  
• Cinnamon Sugar (for finishing)

 

 

Directions:

 

Forming the pasties: 

1. In a mixing bowl, beat together the eggs and brown sugar with a hand mixer until smooth and well blended.
2. Mix in the pumpkin, melted butter, salt, and spices until fully combined.
3. Gradually add the evaporated milk and mix until smooth.
4. Pour the filling into a greased or buttered large casserole dish. 
5. Bake at 425°F for 15 minutes. Then, reduce the temperature to 350°F and continue baking for 45 minutes, or until a fork comes out clean. Allow the filling to cool to almost room temperature, then put it in the fridge to cool completely.
6. While the filling cools, roll out the pie dough until 1/8 inch thick and cut or stamp out circles about 4 inches in diameter.
7. Lightly moisten the edges of each dough circle with water. Place a heaping tablespoon of the cooled pumpkin mixture in the center. Fold the dough over to form a half-moon, then firmly press and crimp the edges to seal. Repeat with the remaining pastry circles, gathering and rerolling any scraps as needed.

 

If Frying:

1. In a thick bottomed pot or cast iron skillet, heat neutral oil to 375 degrees. Use an oil fry thermometer to keep an eye on the temperature of the oil.     
2. Cook 2 or 3 pies at a time, turning after a few minutes, cooking until golden brown on both sides. 
3. Carefully remove the pies from hot oil with a slotted spoon. Let excess oil drip off and place on a baking sheet lined with a wire rack and paper towels.
4. Dust with cinnamon sugar while the pies are still warm.
   

 

If Baking:

1. Use a paring knife to make three small slits in the top for ventilation. 
2. Place the finished pastries on a parchment-line cookie sheet, brush them with cream or milk.
3. Bake at 400°F for about 10 to 15 minutes, or until the crust is golden brown.
4. After baking, brush each pastry with a melted butter and dust with cinnamon and sugar.

 

 

 

This recipe has been reformatted and reworded for clarity. Some minor adjustments have been made to the recipe, and an alternative cooking method has been added.