Description
These Harry Potter Pumpkin Pasties are a magical treat inspired by the beloved series. Featuring a flaky sweet shortcrust pastry filled with spiced pumpkin puree, they're perfectly sized for snacking and ideal for Halloween or any cozy autumn day. Made from scratch with warm spices like cinnamon, allspice, cardamom, and nutmeg, these pasties offer a delightful balance of sweet and fragrant flavors baked to golden perfection.
Ingredients
Pastry
- 175 g all-purpose flour
- 1 tablespoon granulated sugar
- A pinch of salt
- 140 g unsalted butter, chilled
- 2-3 tablespoons very cold water
Filling
- 100 g pumpkin puree (homemade or canned, not pumpkin pie filling)
- ¼ teaspoon cinnamon
- A pinch of allspice
- A pinch of cardamom
- A pinch of nutmeg
- 1 tablespoon granulated sugar
Egg Wash
- 1 egg yolk
- 2 tablespoons milk
Instructions
- Cool the Butter: Cut the unsalted butter into small cubes and arrange them in a single layer on a plate. Place the plate in the freezer for about 15 minutes until the butter is very cold but not frozen.
- Mix Dry Ingredients: In a food processor or stand mixer, combine the all-purpose flour, granulated sugar, and salt, mixing briefly to combine.
- Incorporate Butter: Add the chilled butter cubes to the flour mixture and pulse about 10 times or until the mixture resembles coarse breadcrumbs.
- Form Dough: Sprinkle 2 tablespoons of very cold water over the mixture and pulse a few more times. Add the optional third tablespoon of water if needed, pulsing until the dough just holds together when pressed between fingers.
- Chill Dough: Shape the dough into a ball, divide into two equal portions, and flatten each into a disc. Wrap the discs tightly in plastic wrap and refrigerate for at least 2 hours or overnight to chill.
- Prepare Pumpkin Puree (Optional): If making fresh puree, halve and deseed a small pumpkin. Bake cut-side down on a tray at 200°C (400°F) for 35-45 minutes until soft. Let cool slightly, peel, and puree the flesh in a food processor. Measure 100 g for filling.
- Make Filling: In a bowl, combine pumpkin puree with cinnamon, allspice, cardamom, nutmeg, and granulated sugar. Mix until well incorporated and set aside.
- Preheat Oven: When ready to bake, preheat your oven to 200°C (400°F).
- Roll Out Dough: Lightly flour your work surface and roll out one dough disc to approximately 3 mm (0.12 inches) thickness.
- Cut Circles: Use a pastry cutter or the rim of a glass to cut out circles about 8 cm (3 inches) in diameter. Re-roll scraps to make about 15 pasties total.
- Fill Pasties: Place about ½ teaspoon of pumpkin filling on one side of each dough circle. Moisten edges with a wet finger and fold over to form half-moons.
- Seal Edges: Press edges firmly, then crimp with a fork to fully seal the pasties.
- Cut Vents: Using a sharp knife, carefully cut small slits on top of each pasty to allow steam to escape. Optionally, shape vents like Harry’s scar or simply an “X.”
- Prepare for Baking: Arrange the pasties on a baking tray lined with parchment paper.
- Apply Egg Wash: Whisk together the egg yolk and milk, then brush this mixture over the pasties to achieve a golden finish.
- Bake: Bake in the preheated oven for 15 to 20 minutes until the pasties are nicely golden and cooked through.
- Cool: Let the pasties cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Butter should be very cold but not frozen to create a flaky pastry texture.
- If using store-bought sweet shortcrust pastry, you can skip making pastry from scratch.
- Make your pumpkin puree from a small baking pumpkin for best flavor; canned pumpkin puree can be used but avoid pumpkin pie filling.
- Optional savory pasties can be made by omitting sugar in the filling and adding grated cheese before sealing.
- The small size of pasties makes them perfect finger foods or party snacks.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: British-inspired
