Hello muggles and non-muggles,
how was your Thanksgiving holiday? I had this great Pumpkin Cheesecake, mmm. I managed to snap a pic through the bustle of dinner and serving it.
Naturally, I had no leftover cheesecake.
However, I did have leftover pumpkin and pie dough! Thus, the pumpkin pasties were made.
I don’t think I mentioned that I’m a Harry Potter fan. Well, I am. I’m a huge fan.
I like the series. I love the series.
I am a crazy HP fangirl. There, I admitted it!
Anyways, I had all this leftover ingredients, so a week later I made these yummy pastries.
Pumpkin pasties are like hand pies. Now usually pasties are supposed to be savory, but I always imagined this treat, from the trolley lady, to be sweet. You know, because it’s on the sweets cart.
I made these before, but with a different recipe. It’s just as good as this one, except it requires more baking.
This is a step-by-step recipe for pumpkin pasties. Enjoy!
Roll out your favorite pie dough. I used the recipe for 1 9-inch pie crust, but you can double the recipe if you want more.
Cut out a circle. I just used the top of a small bowl.
Add in 1/4 cup of sugar.
Press down on the edges with a fork to seal in the filling.
You might want to do it on both sides. Just in case. So, flip it over!
Awww, look! It’s nestled in a Slytherin scarf .
Grab your Harry Potter books, or pop in a movie, get a cup of tea, and you’re ready to go! Enjoy!
Serves about 10.
1 9-inch pie crust. (You can use premade ones too.) Cut this recipe in half. This is my favorite recipe though:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
1 cup canned pumpkin, not pumpkin pie filling
1/4 cup granulated sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
Combine the flour and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the crust mixture forms a ball. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight. Sprinkle flour onto rolling surface. Roll dough out, then divide in half.
Combine the pumpkin, sugar, nutmeg, and cinnamon in a mixing bowl. Mix well. Preheat the oven to 400°F. Roll out the dough 1/8-inch thick.
Put 2 to 3 tablespoons of the filling in the center of each circle of dough. Moisten the edges with water, fold the dough over the filling, and crimp with a fork to seal the edges. Cut slits to make vents. Bake on an ungreased cookie sheet for 30 minutes or until browned.
Recipe courtesy of: http://www.seriouseats.com/recipes/2011/08/pumpkin-pasties-harry-potter-recipe.html
And there you have it! Hope you guys have a magical time baking and eating these!