Pumpkin Pasties

5 from 1 vote

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.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: English

Servings: 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