Harry Potter Pumpkin Pasties Recipe

Step 1

Cool butter: 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.

Step 2

Mix flour, sugar, and salt in the food processor/stand mixer.

Step 3

Add butter cubes and process shortly, about 10 pulses, but it depends on the machine you are using. The dough should resemble breadcrumbs.

Step 4

Sprinkle with 2 tablespoons of icy water, and pulse a few times again until the dough 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 the flour itself. The dough should hold together when you press a little bit of it between your fingers.

Step 5

Refrigerate: Form a ball, divide it into two portions, press each piece into a disc and wrap the discs tightly in plastic foil. You will only need one portion to make about 15 pasties. Refrigerate for at least 2 hours or overnight.

Step 6

Alternatively, you can use a ready-made sweet shortcrust pastry.

Step 7

If you want to make your 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/ 1/2 cup of it.

Step 8

Mix 100 g/ 3.5 oz/ 1/2 cup pumpkin puree with the spices and set aside.

Step 9

When ready to roll the dough, preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.

Step 10

Roll dough: Sprinkle the working surface with a bit of flour and roll one of the refrigerated dough discs, about 3 mm / 0.12 inches thick.

Step 11

Cut dough circles using a pastry cutter or the edge of a glass. My circles had a diameter of 8 cm/ 3.1 inches, and the resulting pasties were small. After rolling the remaining scraps a couple of times as well, I had 15 pasties.

Step 12

Fill pasties: Spoon about ½ teaspoon of the filling on one side of the pastry circles, dab the pastry edges with a wet finger and fold the other side over. You will now have the half-moons.

Step 13

Crimp: Press the edges with a fork to crimp and close them.

Step 14

Cut vents: Using a small sharp knife, cut some tiny slits on top to create vents. I cut the vents in the form of Harry's scar, but you don't have to do that; an ordinary X will suffice.

Step 15

Place the pasties on a baking tray lined with baking paper.

Step 16

Egg wash: Mix the egg yolk with the milk. Brush the pasties.

Step 17

Bake for about 15 to 20 minutes until nicely golden.

Step 18

Let cool on the baking tray for about 5 minutes, then carefully transfer to a wire rack to cool completely.