Harry Potter; Pumpkin Pasties
Pastry crust
  • 2½ cups plain flour
  • 2 tbsp castor sugar
  • ½ tsp salt
  • 226g chunks of cold butter
  • ¾ cup of ice water
  • ¼ cup white sugar
  • ¼ 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.)
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.
  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 ⅛ 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. I scooped about 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.
Recipe by In Literature at https://www.inliterature.net/create/free-printables/free-printable-downloads/2012/10/harry-potter-pumpkin-pasties.html