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Harry Potter; Pumpkin Pasties


  • Author: Bryton Taylor

Ingredients

Scale

Pastry crust

  • 2 1/2 cups plain flour
  • 2 tbsp castor sugar
  • 1/2 tsp salt
  • 226g chunks of cold butter
  • 3/4 cup of ice water

Filling

  • 1/4 cup white sugar
  • 1/4 tsp pumpkin pie spice
  • 1 cup of pureed pumpkin (canned or homemade works. Steam a chopped-up-seeds-scooped-out pumpkin -butternut is my fav here in Australia- until mushy. Scoop the pumpkin mush/pulp from the skin into a blender and turn on until pureed.)

Instructions

Pastry crust

  1. Pulse together the flour, castor sugar, salt, cold butter and ice water.
  2. Too dry, add extra ice water a tbsp at a time. Too wet, add more flour bit by bit.
  3. Once mixed well together, knead it into a ball, wrap with clingwrap and place in the fridge for an hour.

Filling

  1. In a bowl, stir together the white sugar, pumpkin pie spice and pureed pumpkin.

Put it together

  1. Preheat oven to 400oF/~200oC.
  2. Roll out the dough to 1/8 inch or 3-4 mm thick, and punch out pumpkins with a pumpkin-shaped cookie cutter.
  3. For half of the punched out dough, put slices in for ventilation.
  4. My pumpkin cookie cutter cut shapes about 10cm wide.
  5. Scoop a tbsp of pumpkin mix onto on pumpkin cut out, stretch edges slightly and place a ‘ventilation pumpkin cut out’ on top, and crimped the edges together.
  6. Place these on a baking tray and place in the oven for about 20-25 minutes. They’ll be golden when they’re ready to come out.

Notes

Recipe is adapted from the unofficial Harry Potter cookbook