Harry Potter Pumpkin Pasties
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These homemade pumpkin pasties taste like they emerged straight out of the Harry Potter books! They're made with a homemade cinnamon-spiced pie crust and a cozy filling that comes together easily with canned pumpkin purée.
Equipment
Ingredients
Pasty Crust Dough
- 2 cups all purpose flour
- ¼ teaspoon salt
- 1 Tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, cubed and kept cold in the fridge (1 stick)
- ½ cup ice cold water
Pumpkin Pie Filling
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
Make and Chill the Dough
- Cut the stick of cold butter into small cubes, then return it to the fridge to stay cold.
- In a large mixing bowl, whisk together all purpose flour, salt, granulated sugar and cinnamon.
- Toss the cold cubed butter in the dry ingredients, then use your index fingers and thumbs to squish the butter until it is the size of large peas.
- Add ¼ cup of the ice cold water and mix into the dough with a fork. Continue adding the water, one tablespoon at a time, until the dough holds its shape when squeezed in the palm of your hand.
- Press the dough into a disc and wrap it in plastic cling wrap. Chill the dough in the fridge for at least 1 hour, or overnight.
Prepare the Pumpkin Filling
- In a medium mixing bowl, combine canned pumpkin, brown sugar, ground cinnamon, nutmeg, cloves and ginger until it is smooth. Set aside.
Roll and Shape the Dough
- On a clean work surface lightly dusted with flour, roll out your dough with a rolling pin or large glass bottle until it's about ½ cm thick. Use cookie cutters or the rim of a drinking glass to cut out circles from the dough that are approximately 6-inches in diameter.
Fill and bake the pasties
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a nonstick baking mat. Transfer the dough circles to the lined baking sheet.
- Place about two tablespoons of the pumpkin filling in the center of each dough circle. Fold the circles over in half and use a fork to press down and crimp the edges, to prevent them from opening.
- Use a sharp knife to cut a few lines into the tops of the pasties to allow steam to escape. Bake for about 30 minutes, until the crust is golden brown. Let cool for 5 minutes, then enjoy!
Notes
- Pumpkin: Use canned pumpkin or pumpkin puree, not pumpkin pie filling which contains immeasurable amounts of added sugar and spices.
- Water: Place a few ice cubes in a bowl with cold water and keep it in the fridge until you're ready to add the cold water to your dough. Warm water could soften and melt the butter in the dough.
- Shaping: Crimping the edges of the pasties with a fork seals the crust so the filling won't spread out while they're baking in the oven. Make sure you crimp through both the top and bottom layer of the pasties.
- Scoring: Don't skip cutting the steam vents into the tops of each pumpkin pasty. These vents allow steam from the filling to escape during baking. If the steam can't escape, your crust could end up soggy.
- Make Ahead: You can make the pastry dough in advance and store it wrapped tightly in plastic wrap in the fridge for up to 3 days, or in the freezer for up to one month.
- Storing: Baked pumpkin pasties taste best fresh. You can store leftovers in an airtight container in the fridge for up to 2 days, but they may loose some of their crispy texture.
Nutrition
Serving: 1 pastyCalories: 207kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 63mgPotassium: 89mgFiber: 1gSugar: 7gVitamin A: 4098IUVitamin C: 1mgCalcium: 19mgIron: 2mg
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