pumpkin pasties

Pumpkin Pasties - Sweet and Savory Versions

Bob’s Red Mill gluten-free puff pastry, prepared –

pumpkin puree

mascarpone cheese

tbsp raw honey

vanilla

cinnamon

cloves

nutmeg

egg,

fully-cooked ground Italian sausage, chilled

gruyere cheese, shredded

sharp cheddar cheese, shredded

sage

tsp sea salt

tsp black pepper

In a medium bowl, mix pumpkin puree, mascarpone cheese, honey, vanilla, cinnamon, cloves, and nutmeg.

Roll out puff pastry and cut with pastry round. I used the 3.875&#8243; circle from this set.

Fill each pastry round with 2-3 tsp pumpkin mix. Be careful not to overfill as this mix easily finds it&#8217;s way out of unsealed edges. Pinch edges as you fill each pastie and then use a fork to crimp them, if desired.

Add two small slices in the tops of each pastie.

Wash each pastie with the lightly whipped egg.

Line a baking sheet with a silicone baking liner or parchment paper. Place the pasties on top and place in freezer for atleast 10 minutes to firm up.

Bake frozen pasties for a minimum of 20 minutes. If you pasties spent more than 10 minutes in the freezer, they may up to an additional 10 minutes in the oven. Remove from oven when pasties are golden brown.

For sweet pasties

In a medium bowl, mix Italian sausage, pumpkin puree, gruyere cheese, cheddar cheese, sage, salt, pepper, and nutmeg.

Fill each pastry round with 1 tbsp pumpkin mix. Be careful not to overfill. Pinch edges as you fill each pastie and then use a fork to crimp them, if desired.

For savory pasties

I used my own paleo pie crust recipe for the savory ones the other night...and they were AMAZING!  Such a great combo of flavors, I couldn't get enough!!  Can't wait to make them again!  I used all gruyere

I have been meaning to try that GF puff pastry and this is the perfect excuse! I'll be making both. :)

These pasties are absolutely delightful! The pumpkin shines in both the sweet and savory!

These are so fun, perfect for my harry potter-loving boys and husband! I appreciate that the crust is GF too, thanks!

These look so good! I haven't had the pumpkin pastries yet, but I am excited to try this.

It is unbelievable what everything you can make out of pumpkins. Love it

Those are gorgeous! I love that there's a sweet and a savory version!

I love the Harry Potter correlation! These look so delicious!

I love that these are gluten free, thanks for the share!

Harry Potter&#x27;s famous pumpkin pasties sold in the Hogwarts Express. Flaky crust and a delicious spicy-sweet pumpkin filling.

Harry Potter Pumpkin Pasties Recipe

Pastry: ((Note 1, 2))

g all-purpose flour (6.2 oz/ 1 ½ cups)

sugar

salt

unsalted butter (5 oz/ ½ cup + 2 tablespoons (Note 3))

water

ready-made pie crust

Filling:

pumpkin

allspice

cardamom

Egg wash:

milk

Cool butter

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.

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

Add butter

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

Make dough

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.

Refrigerate

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.

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

Pastry:

Pumpkin puree

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.

Make filling

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

Preheat

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

Roll dough

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.

Cut dough

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.

Fill pasties

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.

Crimp

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

Cut vents

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&#39;s scar, but you don&#39;t have to do that; an ordinary X will suffice.

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

Make the pumpkin pasties:

Egg wash

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

Bake

Bake for about 15 to 20 minutes until nicely golden.

Cool

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

Bake:

These pumpkin empanadas are full of earthy-sweet flavors that celebrate the taste of fall. These turnovers with a sweet pumpkin filling and traditional fall spices such as cinnamon and clove are the perfect afternoon dessert or snacks.

Pumpkin Turnover

Piloncillo sugar

ground anise seeds

clove spice

all-purpose flour

eggs lightly beaten

dry yeast

butter

egg lightly beaten to brush the empanadas

Place the pumpkin in a saucepan with the piloncillo, 1/4 cup of water , and the cinnamon stick. Bring to a boil and cook for 15-20 minutes until the pumpkin is tender. Remove the cinnamon stick.

At this time, the piloncillo should have been dissolved; add the ground cinnamon, ground anise, and clove. Keep cooking uncovered for about 20 or more minutes, frequently stirring until the mixture takes the texture of a jam. This can be done ahead of time and must to be a room temperature before forming the empanadas.

Cook the pumpkin pie filling

Place the yeast in a small bowl, add the warm milk and let it proof for about 5 minutes.

Meanwhile, place the Flour, eggs, melted and cool butter, sugar and , salt in a large bowl. Add the yeast mixture and mix to form a soft dough. Knead on a floured surface for about 5 minutes , adding more flour if needed.

Place the dough in an oiled bowl turning to coat it with the oil. Cover with plastic and let it rest for about 1 1/2 hours in a warm place.

After that period knead the dough again for 2-3 minutes and divide it into 12 small soft balls to start forming the empanadas. Cover with plastic.

Form the dough

With the help of your rolling pin, roll out each dough balls on a lightly floured surface into circles of about 7 inches in diameter , stretching it if necessary.

Place about 1/4 cup of filling in the center of each; fold dough to enclose the filling and form a half moon. Seal edges by crimping with a fork.

Make the empanadas

Preheat oven to 375 degrees. Arrange empanadas on 2 greased baking sheets; brush with egg wash and dust with some sugar if you desired. Let them rest for about 30-35 minutes until the dough raises.

Bake until light brown, 15 to 18 minutes; rotate pans between racks halfway through. Baking time will vary depending on your oven.

If you want your empanadas to look symmetric, once you fold the circle  , place a cereal bowl upside down and press to cut any excess dough, like shown in the picture.

I placed some of these empanadas in the freezer for later use. You know those times when you want to have some coffee and a sweet thing to go alone?. Well, I put one in the toaster oven while my coffee was brewing, and it tasted great. Really crispy with its soft filling. So now you know they freeze well.

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The most viewed pumpkin pasties recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine