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Pumpkin Pasty

Overview

How to make Pumpkin Pasty from Harry Potter | CookFiction.com

Name: Pumpkin Pasty

Inspired by: Harry Potter

Serving Size: 4 pumpkin pasties

Secret Ingredient: Heat! Warming the pumpkin with spices beforehand lends depth and richness to the flavor.

"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

Chef's Note

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.

Recipe

Making the Pumpkin Pasty Dough


You will need:

  • 1 1/4 cups flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup ice water

Instructions:

  1. Mix dry ingredients.
  2. Cut in butter, until mixture resembles coarse crumbs.
  3. Add water by the tablespoon, until mixture forms a ball.
  4. Wrap dough in plastic and chill (at least 30 minutes).

Completing the Pumpkin Pasties


You will need:

  • 1 cup canned pumpkin
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon cloves
  • Pasty dough (above)
  • 2 eggs
  • Turbinado sugar, for sprinkling

Instructions:

  1. Preheat oven to 400 degrees F (204 degrees C).
  2. Beat eggs in a small bowl, and set aside.
  3. Make filling by combining all ingredients in a large saucepan, except eggs, pasty dough, and turbinado sugar.
  4. Warm filling over medium heat, stirring occasionally (about 5 minutes).
  5. Remove from heat, and mix in half of the beaten eggs.
  6. Divide pastry dough into equal portions and roll out. Cut each into a circle shape.
  7. Place spoonful of filling inside each pastry circle.
  8. Fold pastry over filling. Seal and decorate edges with a fork.
  9. Use a knife to make three cuts in the top of the pastry for ventilation.
  10. Brush each pastry with the beaten egg, and sprinkle with turbinado sugar.
  11. Place pasties on a prepared baking sheet, and bake until golden brown (about 30 minutes).
  12. Transfer to rack, and let cool (at least 5 minutes).

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