It’s Harry Potter Week and we’re celebrating this magical wizard all week long! Come back each day for more magical stuff!
Hello, and welcome to Harry Potter week! In celebration of Harry’s birthday at the end of July, this whole week is dedicated to Harry and his magical wizarding world. With fun recipes, crafts, and trivia, this is bound to be a fun few days for all my fellow Potterheads!
Today we’re kicking things off with a tasty Harry Potter-inspired recipe. Direct from the Hogwarts Express, these Pumpkin Pasties are sure to please wizards and muggles alike. Though they’re not quite as exciting in the summer as they would be in the fall, these tasty pumpkin pockets are the perfect snack for when you’re sitting down to watch or read Harry Potter for what’s sure to be the billionth time by now.
Though I’m not a huge pumpkin fan, I really liked these pasties. A little sweet, little spice, and a touch of brisk fall air makes these Pumpkin Pasties a must-have for those looking to have the full Harry Potter dining experience!
Pumpkin Pasties
Ingredients:
Pasty Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 5 tablespoons cold butter, cut into small pieces
- 3 tablespoons vegetable shortening, chilled and cut into small pieces
- 4 tablespoons ice water
Filling
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/4 cup granulated sugar
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon pumpkin pie spice (optional)
Directions:
- Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Scatter the butter and shortening over the flour mixture. Pulse about 15 times until the mixture resembles coarse yellow meal, with no white powdery bits remaining.
Tip: Your butter and shortening need to be VERY cold. I cut mine into pieces then put them in the freezer for about 10 minutes before adding them to the flour. - Transfer the mixture to a large mixing bowl (it will be very crumbly, it’s okay!). Sprinkle 4 tablespoons ice water over flour mixture. Toss together until it starts clumping together. I found it best to just go in there with my hands and mix the dough until it all gathered together. Gather dough into a ball, then pat it into a disk. Wrap in plastic wrap and refrigerate at least 1 hour.
- Combine pumpkin, sugar, nutmeg, cinnamon, and pumpkin pie spice in a bowl. Mix well and set aside.
- Preheat oven to 400 degrees F. Roll out dough 1/8 in. thick. Cut out circles with rim of glass or biscuit cutter (I used a 3 in. round biscuit cutter). Place cut disks on parchment-lined baking sheet.
- Place 2 tablespoons of filling in center of each circle of dough. Moisten edges of dough with water. Fold dough over filling and crimp edges together with a fork. Cut slits on tops to make vents. Sprinkle with raw sugar, if desired.
- Bake for 30 minutes, or until lightly browned. Serve warm! With a 3 in. cutter, this recipe made about 10 pasties.
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.
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