Pumpkin Pasties Recipe
The most scrumptious things can be found in the darkest of times, if one only remembers to turn on the light...and grab a hot cup of tea to follow. This golden pastry with a buttery flaky crust and spiced pumpkin filling is sure to get your mouths watering.
So, to celebrate our House Blends release, I thought I would share with you the pumpkin pasties recipe I had found that made THE BEST and most savoury ones possible. (I have yet to eat unniversal studios so for now, this title holds)
This one goes out to all those homey-loving hufflepuffs (my other hogwarts half when Im not busy being ravenclaw)
I got the recipie here at Whereismyspoon blog if you want to check out Adina's amazing photos and stellar results (hers are way way better than mine, she even put thunderbolts on it) She also has other yummy recipies! *heart eyes*
HARRY POTTER’S PUMPKIN PASTIES
Serves: 15 Prep Time: 45 mins Cooking Time: 20 mins
For the pastry (you will not use it all, but it freezes very well):
175 g/ 6.2 oz/ 1 ¼ cups all-purpose flour
1 tablespoon sugar (leave out when you want to make a savory pie or pastry)
a pinch of salt
140 g/ 5 oz/ 1 ¼ sticks butter (European style butter is best, it has less water)
2-3 tablespoons very cold water
Alternative: 1 ready-made pie crust
For the filling: 100 g/ 3.5 pumpkin puree, homemade or from a can (not pumpkin pie filling)
¼ teaspoon cinnamon
a pinch of allspice
a pinch of cardamom
a pinch of nutmeg
1 tablespoon sugar
1 egg yolk
2 tablespoons milk
To make the pastry cut the butter into small cubes, place them in one layer on a plate and put them in the freezer for about 15 minutes, they should not be frozen but get really cold.
In the meantime place 2/3 of the flour, sugar and salt in the food processor. Mix well.
Add the butter cubes and process shortly, about 20 short pulses or 20-25 seconds with the Thermomix on level 4. The dough should just begin to clump. Sprinkle the remaining flour on top and pulse about 3-4 times or about 10 seconds on Thermomix on level 4 or until the dough is just barely broken.
Transfer the mixture to a bowl. Sprinkle with 2 tablespoons of the very cold water and incorporate using a rubber spatula (make sure is a good one, I broke one of mine in the process, but it was a very old one). Fold and press the dough until it comes together. Add the third tablespoon of water if necessary, sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of flour itself. The dough should hold together when you press a little bit of it between your fingers. Form a ball, divide it into two parts, press each portion into a disc and wrap the discs tightly in plastic foil. Refrigerate for at least 2 hours or overnight.
In the meantime make the filling. If you want to make your own pumpkin puree halve and deseed a small pumpkin. Place the halves on a baking tray and bake at 200 degrees Celsius/ 400 degrees Fahrenheit for about 35-45 minutes or until the pumpkin is soft. Let cool a little, remove the skin and puree the pumpkin flesh in the food processor. To make the filling you will only need about 100 g/ 3.5 oz of it.
Mix the pumpkin puree with the spices and set aside.
When ready to roll the dough, preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.
Sprinkle the working surface with a little flour and roll one of the refrigerated dough discs, about 3 mm / 1.8 inches thick. Cut round circles using a pastry cutter or the edge of a glass. My circles had a diameter of 8 cm/ 3.1 inch and the resulting pasties were small. After rolling the remaining scraps a couple of times as well, I had 15 pasties.
Spoon about ½ teaspoon of the filling on one side of the pastry circles, dab the pastry edges with a a wet finger and fold the other side over. You will now have the half-moons. Press the edges with a fork to crimp and close them. Using a small sharp knife cut some tiny slits on top to create vents. I cut the vents in form of Harry’s scar but you don’t have to do that, an ordinary X will suffice. Place the pasties on a baking tray lined with baking paper.
To make the egg wash mix the egg yolk with the milk. Brush the pasties with some of the mixture and bake for about 15 to 20 minutes until nicely golden. Let cool on the baking tray for about 5 minutes, then carefully transfer to a wire rack to cool completely.
*If you prefer not to make your own dought, you can always just get a ready-made shortcrust for the pastry. It works just the same :)
Don't forget to pair off your pasties with some delicious Dittany Garden Black Tea in the shop! That or any of our House Blends that will go magically with anything a bit whimsy.