Pumpkin Pasties

Pumpkin Pasties

Even though there’s a heatwave 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.

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Pumpkin Pasties
Harry Potter inspired sweet pumpkin filled hand pies
Course Dessert
Keyword pastry
Servings
hand pies
Ingredients
Pie Crust
Pumpkin Filling
Assembly
Course Dessert
Keyword pastry
Servings
hand pies
Ingredients
Pie Crust
Pumpkin Filling
Assembly
Instructions
Pie Crust
  1. In a large bowl, whisk together flour, sugar and salt. Work shortening into the flour mixture with your fingertips until evenly dispersed throughout.
  2. Work butter into the flour mixture with your fingertips, creating flat dime size pieces.
  3. Mix ice water and vinegar together. Sprinkle over flour mixture a little at a time, stirring until dough comes together. You may not need all of the water depending on your climate.
  4. Turn dough out onto a lightly floured surface. Knead dough briefly by folding dough over onto itself a few times. Do not overwork dough! Form dough into two discs. Cover with plastic wrap and refrigerate at least one hour or up to overnight.
Pumpkin Filling
  1. In a medium bowl, mix together pumpkin purée, sugar, egg, heavy cream, cinnamon, ginger and nutmeg until well combined.
Assembly
  1. Preheat oven to 400ºF. Line two baking sheets with parchment paper.
  2. 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.
  3. Place 2 tablespoons of filling on each round, leaving a half-inch border. Apply egg wash to edges of rounds.
  4. Fold dough over and press edges together. Crimp edges with a fork. If any filling oozes out, wipe it up with a paper towel or it will burn.
  5. Brush pasties with egg wash. Cut a half-inch slit into the top of each pastie. Sprinkle with coarse sugar.
  6. Bake until golden brown, about 18-20 minutes. Transfer to a cooling rack.

Skillet Chicken Pot Pie with Herb Crust

Pot pies belong to everyone. They date back to ancient times and many cultures worldwide have various versions of savory pies. It’s a very popular comfort food dish here in the U.S. and many people already have a favorite recipe. The recipe I’m sharing here isn’t the only way to make a pot pie, but it’s one way to do it that happens to be delicious! I usually bake pot pies in a casserole dish, and you can certainly bake this one in a casserole dish if you want to. But I thought it would be nice to save a step and try baking one in a skillet. I love baking other things, such as cornbread, in a skillet so I had a feeling it would be good. I used an 8-inch cast iron skillet. Click here to find the skillet I used.

I had a ton of fresh herbs on hand, so they ended up in my pie crust on a whim. I was very pleased with the results. Feel free to switch up the herbs and use your favorites. Typically when you bake or roast something with fresh herbs, they tend to turn black and crispy. But don’t worry, they’ll be safely nestled inside the crust. And speaking of the crust, this one is tender and flaky due to my grandmother’s method of working the fat into the dough with your fingertips. You want to end up with flat dime size pieces throughout. A little vegetable shortening helps to add structure and flakiness and the butter makes it taste good. A touch of vinegar helps to inhibit gluten formation, so you’ll have a tender, flaky crust rather than a chewy one. And if you’re one of those people who tends to over work your dough, the vinegar can help with that. But please do yourself a favor and don’t over work your dough!!

Now I’m going to give you the best piece of cooking advice my grandmother ever gave me: Taste as you go! Taste everything as you are preparing it, not just when it’s done. So when you’re making your filling for this pot pie, add the herbs, salt, pepper and sage a little bit at a time until it tastes good to you.

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Skillet Chicken Pot Pie with Herb Crust
Skillet chicken pot pie with fresh herbs baked into the crust
Course Main Dish
Servings
Ingredients
Herb Crust
Filling
Course Main Dish
Servings
Ingredients
Herb Crust
Filling
Instructions
Herb Crust
  1. In a large bowl, whisk together flour, sugar and salt. Work shortening into the flour mixture with your fingertips until evenly dispersed throughout.
  2. Work butter and herbs into the flour mixture with your fingertips, creating flat dime size pieces.
  3. Mix ice water and vinegar together. Sprinkle over flour mixture a little at a time, stirring until dough comes together. You may not need all of the water depending on your climate.
  4. Turn dough out onto a lightly floured surface. Knead dough briefly by folding dough over onto itself a few times. Do not over work dough! Form dough into a disc. Cover with plastic wrap and refrigerate at least one hour or up to overnight.
Filling
  1. In an 8-inch cast iron skillet, heat butter over medium heat. Sauté onions, celery and carrots until onions are translucent, stirring occasionally. Sprinkle with flour and cook one to two more minutes, stirring frequently.
  2. Stir in chicken broth slowly. If your sauce seems lumpy, use a whisk and vigorously whisk until smooth. Simmer on low until thickened. Stir in heavy cream. Add herbs and seasonings to taste. Add a splash of chicken broth if your sauce seems too thick.
  3. Mix in chicken and peas. Remove form heat. Set aside until skillet is cool enough to handle.
Assembly
  1. Preheat oven to 400ºF.
  2. On a lightly floured surface, roll dough out to a 10-inch round. Place dough over filling, tucking ends under and crimping with your fingers or with a fork. Brush pie with egg wash. Cut a 1-inch X in the center of pie to allow steam to escape.
  3. Bake until golden brown, about 40 minutes. Cover edges of crust with strips of foil if they start to brown too fast.

Pineapple Scones with Cream Cheese Icing

Pineapple Scones with Cream Cheese Icing

I had pineapple smoothies two days in a row. There’s something so vibrant and refreshing about pineapple. It feels sunny and tropical. Should scones ever feel sunny and tropical? I’m going to say yes! Scones deserve a summer vacation too. They can take a break from tea parties and coffee shops and enjoy a little sunshine.

You’ll be pleasantly surprised when you experience your first bite of a scone with a burst of pineapple flavor. I immediately thought, “Why isn’t this a thing?” There are probably other pineapple scones out there in the universe, but they’re definitely not well known, like the very popular blueberry scone for example. I’m going to go so far as to say, pineapple scones are better than blueberry scones. There, I said it. (And this is coming from a person who loves blueberries.)

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Pineapple Scones with Cream Cheese Icing
Servings
scones
Ingredients
Pineapple Scones
Cream Cheese Icing
Servings
scones
Ingredients
Pineapple Scones
Cream Cheese Icing
Instructions
Pineapple Scones
  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt.
  3. Work butter into the flour mixture with your fingers or with a pastry blender until pea size chunks form.
  4. In a small bowl, whisk together heavy cream, pineapple juice and vanilla.
  5. Stir heavy cream mixture into flour and butter mixture until a shaggy dough is formed.
  6. Fold in pineapple.
  7. Turn dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork dough.
  8. Pat or roll dough into a 7-inch round. Cut dough into 8 wedges.
  9. Place scones about 2 inches apart onto prepared baking sheet. Brush scones with egg wash.
  10. Bake until golden brown, about 18-22 minutes.
  11. Transfer scones to a cooling rack to cool completely. Drizzle with icing.
Cream Cheese Icing
  1. In a medium bowl, beat cream cheese and butter together until smooth.
  2. Add powdered sugar and pineapple juice. Whisk until smooth.