Even though the weather is warm where I live at the moment, I’m dreaming about all the delicious fall treats I’ll be baking this year. Let’s look forward to cool, crisp weather, the smell of pumpkin or apples baking, and sipping a warm mug of something spicy while we wait for our bakes to come out of the oven.
Inevitably, every fall, the Harry Potter movies come on at my house and it’s nice to have some popcorn and sweet treats to enjoy while watching the movies. And these Harry Potter Inspired Pumpkin Pasties are perfect for that! If you’ve read the Harry Potter books, you may remember the Pumpkin Pasties being mentioned. There are many interpretations out there, but I imagined them to be crispy and flaky on the outside with a sweet pumpkin filling. I included a delicious flaky pie crust recipe here, but feel free to use store bought pie dough if you want to streamline the process. I sprinkled mine with raw turbinado sugar before baking which provides a sweet delicious crunch. You can also use maple sugar or sparkling sugar. To find the sugar I used, click here. And as a magical touch, I added some edible gold star glitter. To find the edible gold stars, click here.
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hand pies
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- 2 2/3 cup (12 oz or 340g) all purpose flour, sifted
- 2 tablespoons sugar
- 1/2 teaspoon fine sea salt
- 1/4 cup (1 3/4 oz or 50g)) vegetable shortening
- 3/4 cup (6 oz or 170g) cold, unsalted butter, cubed
- 1/2 cup (4 oz or 118ml) ice water
- 1 tablespoon cider vinegar
- 3/4 cup (6 oz or 170g) canned pure pumpkin purée Not pie filling
- 1/3 cup (2 3/8 oz or 66g) sugar
- 1 large egg
- 2 tablespoons heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg preferably freshly ground
- egg wash 1 egg beaten with 1 tablespoon of water
- coarse sugar
Ingredients
Pie Crust
Pumpkin Filling
Assembly
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- In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until evenly dispersed throughout.
- Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
- Mix the ice water and vinegar together. Sprinkle over the flour mixture a little at a time, stirring until dough comes together. You may not need all of the water depending on your climate.
- Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough! Form the dough into two disks. Cover with plastic wrap and refrigerate at least one hour or up to overnight.
- In a medium bowl, mix together the pumpkin purée, sugar, egg, heavy cream, cinnamon, ginger and nutmeg until well combined.
- Preheat oven to 400ºF. (200ºC). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll dough to 1/8-inch thickness. Cut dough into 12 5-inch rounds, re-rolling scraps as needed. Place dough rounds on prepared baking sheets.
- Place 2 tablespoons of filling on each round, leaving a half-inch border. Apply egg wash to edges of rounds.
- Fold the dough over and press the edges together. Crimp the edges with a fork. If any filling oozes out, wipe it up with a paper towel or it will burn.
- Brush the pasties with egg wash. Cut a half-inch slit into the top of each pastie. Sprinkle with coarse sugar.
- Bake until golden brown, about 18-20 minutes. Transfer to a cooling rack.