"It was a nice feeling, sitting there with Ron, eating their way through all Harry’s pasties, cakes, and candies (the sandwiches lay forgotten)." - Harry Potter and the Philosopher's Stone
In the wizarding world, pumpkin pasties are baked pastries with a delightful pumpkin filling. While some fans claim this dish is meant to be savoury, like Cornish pasties, the book's description hints that they are a sweet forbidden dessert for Harry. Photo courtesy Betsy Weber, under Creative Commons.
This recipe was made especially for Twitter user @ZedAmadeo. Check out his website here.
- Preheat oven to 400 degrees F (204 degrees C).
- Beat eggs in a small bowl, and set aside.
- Make filling by combining all ingredients in a large saucepan, except eggs, pasty dough, and turbinado sugar.
- Warm filling over medium heat, stirring occasionally (about 5 minutes).
- Remove from heat, and mix in half of the beaten eggs.
- Divide pastry dough into equal portions and roll out. Cut each into a circle shape.
- Place spoonful of filling inside each pastry circle.
- Fold pastry over filling. Seal and decorate edges with a fork.
- Use a knife to make three cuts in the top of the pastry for ventilation.
- Brush each pastry with the beaten egg, and sprinkle with turbinado sugar.
- Place pasties on a prepared baking sheet, and bake until golden brown (about 30 minutes).
- Transfer to rack, and let cool (at least 5 minutes).
- Mix dry ingredients.
- Cut in butter, until mixture resembles coarse crumbs.
- Add water by the tablespoon, until mixture forms a ball.
- Wrap dough in plastic and chill (at least 30 minutes).