Pumpkin Pasties

Whether you’re boarding the Hogwarts express or dining in the Great Hall these Harry Potter Pumpkin Pasties are delicacies wizards and muggles can both enjoy. With a savory pumpkin center and a crusty and fluffy pastry pie shell, you’ll feel magical eating them.

The wizarding world of Harry Potter will always be one of my favorites. I can easily get lost in the books and their true magic. Harry Potter pumpkin pasties were first introduced as Harry himself and Ron Weasley rode the Hogwarts Express for the first time.

Traditionally pasty recipes are savory and so is this one with a savory pumpkin and cheddar flavor. I highly recommend serving these with some Butterbeer or maybe even washing them down with some Pumpkin Juice.

Why This Recipe Works

There are many magical things about the world of Harry Potter and the food is just one of them. The delicious pumpkin pasty is a favorite among wizards and one Harry and his friends enjoyed regularly. Whether you’re preparing for a Harry Potter watch party, book club, or are just wanting a savory fall treat these Harry Potter pasties are a perfect option.

With only a few ingredients and a simple step-by-step process, you can have a batch of these made quickly. They’re great for making ahead or freezing to serve at a later event such as Halloween or Thanksgiving.

My entire family has fallen deep into the magical depths of the Harry Potter books and after we finish each one we have a watch party. I’m always making notes on all the food they eat such as the iconic Harry Potter Birthday Cake, but one of our favorites is the delicious pumpkin pasty.

Ingredients Needed

Ingredient Notes

• Pastry Sheets – you can find puff pastry sheets near the pie shells and pizza crust in your local grocery store. You can also use pie crust.
• Pumpkin Purée – use pumpkin purée instead of pumpkin pie mix. The pumpkin pie mix is sweetened and has a different consistency than the purée and this is a savory recipe.
• Milk: you will combine the milk with an egg to make an egg wash for the outer coating of the pastries. Any milk, including dairy-free versions, will work.

How to Make Harry Potter Pumpkin Pasties

1. Cut out the pastries. Roll the pastry sheet out onto a cutting board or flat surface. Using a large biscuit cutter or the rim of a drinking glass cut 4″ round circles in the dough (save the scraps to roll out again and cut more circles).
2. Arrange the dough circles. Roll the pastry sheet out onto a cutting board or flat surface. Using a large biscuit cutter or the rim of a drinking glass cut 4″ round circles in the dough

3. Make the filling. In a medium-sized bowl mix the pumpkin puree, diced onion, ground cumin, paprika, shredded cheddar cheese, and egg together until well combined.
4. Fill out the pastries. Scoop about 1 tablespoon of the pumpkin mixture into the center of each dough circle leaving the edges clear.

5. Crimp the edges. Fold the circle over so it makes a half-circle and use the prongs of a fork to crimp and press the edges together. Repeat this process with all the dough circles. Using a sharp-tipped knife slice 3 small slits on the top of each pumpkin pasty.
6. Make the egg wash. In a small bowl, whisk the egg and milk together. Using a pastry brush coat the top of each pastry with the egg wash.

7. Sprinkle the cinnamon on top. Sprinkle cinnamon (optional) and coarse salt on top of each pastry and bake for 15 minutes.
8. Bake. Place them in the oven and bake for 15 minutes. Rotate the pan and bake for another 5 to 10 minutes until the tops become golden brown.

Helpful Equipment

• Fork: a simple fork will crimp the edges easily.
• Pastry Crimper (optional): these pastry makers will crimp the edges perfectly but they’re optional. It’s just as easy to use a fork.
• Sharp Knife: you’ll need a sharp-tipped knife to gently slice slits into the top of each pastie and a sharp knife will easily cut them without causing them to fall apart.
• Biscuit Cutter: I like to use a large biscuit cutter to make the biggest possible pastries.
• Pastry Brush: you’ll need one of these to brush the egg wash on top of the pastries.

Storage Information

Harry Potter pumpkin pasties should be stored in an air-tight container in the fridge for 1 week. If you’d like to set them warm you can reheat them in the oven or lightly warm them in the oven heated to 300. Place the pastries on a baking sheet before putting them in the oven.

Freezing Instructions

After cooking the pastries allow them to cool completely before wrapping them individually in plastic wrap and then storing them in a freezer-safe bag. They will last for 2 months stored in the freezer.

Make Ahead Instructions

You can make these a day in advance of when you plan on serving them. Prepare the recipe as follows and allow the pastries to cool completely before placing them in an air-tight container in the fridge. To reheat them heat the oven to 300 and place the pasties on a baking sheet. Heat for 5 to 10 minutes until warmed throughout.

Recipe Notes and Tips

• You can make these any size you want. I prefer to use a large biscuit cutter to slice the pastry so they make bigger ones.
• Don’t throw away the scraps. You can roll them together and then roll the dough out again and cut more circles.
• Don’t put too much filling in each pastry. You’ll barely need 1 tablespoon but if you get too much filling and it comes out the side don’t worry. You can easily use a fork to crimp the edges and it will still turn out.
• You can sauté the onions in some oil before mixing them into the pumpkin mixture to soften them.
• Instead of cutting slits in the top of each pastry and you can cut a lightening bold shape too for a really festive treat.
• Want to make a sweet pumpkin pasty? Use 1 cup of pumpkin puree, 1/3 cup brown sugar, 2 teaspoons of pumpkin pie spice, and 1 large egg for the pasty filling instead.

FAQs

Related Recipes

Harry Potter Butterbeer

Pumpkin Juice

Polyjuice Potion

Pumpkin Pasties

Whether you’re boarding the Hogwarts express or dining in the Great Hall these Harry Potter Pumpkin Pasties are delicacies wizards and muggles can both enjoy. With a savory pumpkin center and a crusty and fluffy pastry pie shell, you’ll feel magical eating them.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: English

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 10 Servings

Calories: 336kcal

Author: Aimee Mars

Equipment

• ▢
  Rimmed Baking Sheet
• ▢
  Silicone Baking Mat or Parchment Paper
• ▢
  Pastry Brush
• ▢
  Fork
• ▢
  Sharp Tipped Knife

Ingredients

Pastry Filling

• ▢ 1 cup Pumpkin Puree
• ▢ 1/3 cup Shredded Cheddar Cheese
• ▢ 1 small Onion diced
• ▢ 1 teaspoons Ground Cumin
• ▢ 1/2 teaspoon Paprika
• ▢ 1 large Egg

Pastry

• ▢ 2 Puff Pastry Sheets
• ▢ 1 large Egg
• ▢ 2 tablespoons Milk
• ▢ 1/4 cup Coarse Sugar

Instructions

• Preheat the oven to 400º F and line a baking sheet with parchment or a silicone baking mat.
• Roll the pastry sheet out onto a cutting board or flat surface. Using a large biscuit cutter or the rim of a drinking glass cut 4" round circles in the dough (save the scraps to roll out again and cut more circles).
• Place the dough circles onto the prepared baking sheet.
• In a medium-sized bowl mix the pumpkin puree, shredded cheddar cheese, diced onion, cumin, paprika, and egg together until smooth.
• Scoop about 1 tablespoon of the pumpkin mixture into the center of each dough circle leaving the edges clear.
• Fold the circle over so it makes a half-circle and use the prongs of a fork to crimp and press the edges together. Repeat this process with all the dough circles.
• In a small bowl, whisk the egg and milk together. Using a pastry brush coat the top of each pastry with the egg wash.
• Using a sharp-tipped knife cut 3 small slits (or a lightening bold shape) into the top of each pastry.
• Sprinkle coarse salt on top of each pastry and bake for 15 minutes. Rotate the pan and bake for another 5 to 10 minutes until the tops become golden brown.
• Allow the pastries to cool slightly before eating.

Notes

• You can make these any size you want. I prefer to use a large biscuit cutter to slice the pastry so they make bigger ones.
• Don’t throw away the scraps. You can roll them together and then roll the dough out again and cut more circles.
• Don’t put too much filling in each pastry. You’ll barely need 1 tablespoon but if you get too much filling and it comes out the side don’t worry. You can easily use a fork to crimp the edges and it will still turn out.
• You can sauté the onions in some oil before mixing them into the pumpkin mixture to soften them.
• Instead of cutting slits in the top of each pastry and you can cut a lightening bold shape too for a really festive treat.
• Want to make a sweet pumpkin pasty? Use 1 cup of pumpkin puree, 1/3 cup brown sugar, 2 teaspoons of pumpkin pie spice, and 1 large egg for the pasty filling instead.

Storage Information

Harry Potter pumpkin pasties should be stored in an air-tight container in the fridge for 1 week. If you’d like to set them warm you can reheat them in the oven or lightly warm them in the oven heated to 300. Place the pastries on a baking sheet before putting them in the oven.

 

Freezing Instructions

After cooking the pastries allow them to cool completely before wrapping them individually in plastic wrap and then storing them in a freezer-safe bag. They will last for 2 months stored in the freezer.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 31g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 164mg | Potassium: 118mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3962IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg

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