Harry Potter Pumpkin Pasties

The Team
Oct 21, 2015
2 min read

We all grew up anxiously awaiting our letter from Hogwarts, and longing for fiction to become reality. The Chews and Booze Team is absolutely in love with the Harry Potter series... and has found the closest way possible to bring the magic of Hogwarts into your home.

There was no doubt in our minds what our first recipe video was going to be, especially since it is so close to Halloween.

Harry Potter tried a pumpkin pasty for the first time from Honeydukes Express on the Hogwarts Express in Harry Potter and the Sorcerer's Stone. He ordered some of everything off of the trolley when he first met his best friend, Ron Weasley.

Not only did Harry share Pumpkin Pasties with his new best friend Ron in the first book, but these famous desserts appear again when Harry first meets his crush, Cho Chang, in Harry Potter and the Goblet of Fire. Cho Chang ordered two Pumpkin Pasties and the rest is history.

J.K Rowling modeled her pumpkin Pasties off of the traditional British Cornish pasties eaten all throughout the UK. She tweaked these famously delicious treats from a meat filled pastry to a pumpkin filled pastry.

Check out our new video for the recipe for pumpkin pasties, you won't want to miss out on this #naughty cheat meal.

Harry Potter Pumpkin Pasties

Ingredients

FOR THE DOUGH

1.5 cups all-purpose flour

1 tsp sugar

pinch of salt

1 stick of cold, unsalted butter, diced

1 package of cold cream cheese, cut into coarse chunks

FOR THE FILLING

¾ cup canned or fresh pumpkin puree

1 large egg

pinch of ground cloves

¼ tsp ground ginger

½ tsp cinnamon

¼ tsp salt

⅓ cup sugar

Directions

FOR THE DOUGH

Place dry ingredients in medium bowl and mix together.
Add the cold, diced butter and mix it together with flour until you have what looks like coarse bread crumbs.
Add in the pieces of cream cheese and mix until the dough is very clumpy.
Turn dough out onto a lightly flour dusted surface and knead until a smooth dough has formed.
Wrap in plastic and chill for at least 30 minutes. Can be made in advance and frozen up to 3 months.

FOR THE FILLING

In saucepan, heat pumpkin with dry spices on medium-low heat until warmed. Remove from heat.
Mix in egg, salt, and sugar. Set aside while you prepare the dough.
ASSEMBLY
Preheat oven to 350F
On a floured surface, roll out the dough to about ⅛-inch thickness and cut with round cookie or biscuit cutter. Place rounds onto a greased cookie sheet.
Spoon a small amount of pumpkin filling onto the bottom third of the dough circles.
Fold the circles over and seal the edges by either folding over and pinching with your fingers, or crimping with a fork.
Using a pastry brush, lightly glaze each pasty with beaten egg mixed with a little milk or water. Sprinkle on some turbinado sugar, if desired.
Bake for 25 minutes or until golden brown.