Calling all Harry Potter fans! Fall is Harry Potter season in my eyes and I am so here for it. I made these lovely sweet pumpkin pasties for the first time this season and I can tell you it won’t be the last.
Don’t know what a pumpkin pasty is? Think pumpkin pie in hand held form. Sweet pumpkin spiced goodness encased in a golden flakey shortcrust pastry, ohhhh yea.
I plan on making these again when I do a Harry Potter themed feast and have a movie marathon. Imagine some roast chicken, pumpkin pasties, butterbeer and Harry’s birthday cake from Hagrid. I’ll definitely post my feast if you want to see it, leave a comment below if you’re into some more Harry Potter themed goodness.
Make the Shortcrust Pastry
This is a basic shortcrust pastry that will come out super flaky and delicious. It’s the same recipe as the pastry I used for my Autumn Apple Hand Pies First you need to put your flour in a large bowl and put in half the cubed butter. With your hands, smush the butter into flakes. Make sure you smush all the cubes into the flour.
Then you’re going to do round 2 with the rest of the butter. Same thing, just smush into flakes in the flour. You don’t want to fully incorporate it because then the resulting pastry won’t have flaky layers.
The final step is to add a little bit of the ice water at a time, and without handling the pastry too much, smush into a ball. You want to add just enough water so it all sticks together, but you don’t want the dough to feel wet.
Then split your pastry into two flattened discs and wrap in siran wrap. You need to refrigerate then for at least 20 minutes. While the dough is in the fridge, you can work on the filling.
Make the Pumpkin Filling
All you have to do for the filling is mix all the ingredients together. It consists of canned pumpkin puree, brown sugar, white sugar, cinnamon, cloves, and nutmeg. That’s it!
Assemble and Bake
I think this is the best part, when all the cute little pasties come together and then are baked to golden perfection. To prep, you should have your oven preheating, a baking sheet ready with parchment paper, a small knife and fork to cut the slit in the top and crimp the edges, egg wash and brush and some sugar to sprinkle on top. Let’s do this!
Start by rolling out one disc of pastry dough on a lightly floured surface. You want the pastry to be between 1/4″ and 1/8″ inch thick. Then using a bowl or cookie cutter with about a 4″ inch diameter, cut out circles. You should be able to get about a dozen from the pastry dough. I was able to make 13 hand pies.
Next move each circle onto the baking sheet, then put a rounded tablespoon of filling slightly off center. You want to leave about a 1/2″ of pastry on the outside of the circle (this is where you crimp). Then brush the outside edge with egg wash and fold the pastry in half over the filling to form a half circle.
Crimp the edges together with a fork, brush with egg wash and sprinkle with some sugar. Then with a small paring knife, cut a couple of slits into the top so the steam can release while cooking. You could even get wild and cut a scar shaped slit to really go with that Harry Potter theme.
Once you finish assembling all your pasties, they bake in the oven until they’re golden brown. I usually fit 6 to 7 on a baking sheet. You don’t want to crowd them.
Eat hot or cold with a bit of whipped cream or ice cream, yum!
Show me your creations! Tag me in your picture @withlovemelissashop on Instagram so I can see your lovely bakes. It makes me smile to know that other people are enjoying my recipes!
- 1 Egg (for egg wash)**
- Granulated Sugar (for sprinkling on top)
- 2½ Cups All-Purpose Flour
- ½ Tsp Salt
- ½ Cup Ice Water
- 1 Cup Dairy-Free Butter, diced
- 1 (15oz) Can Pumpkin Puree
- ⅓ Cup Brown Sugar
- ½ Tsp Cinnamon*
- ¼ Tsp Nutmeg*
- ¼ Tsp Cloves*
- ¼ Tsp Ginger*
- Prepare the ingredients for the pastry. In a large bowl mix flour and salt. Put half the cubed butter. Using hands, smush the butter into flakes in the flour. Do so with the other half of the butter as well. Leave some flakes of butter in the flour. Then put a little ice water in at a time and smush the dough together until it just starts to stick into a ball. Split into two discs and wrap in siran wrap. Place in the fridge for at least 20 minutes.
- Combine all ingredients for pumpkin filling in a bowl.
- Preheat oven to 400°F. Place first disc of pastry on a lightly floured surface and roll out so it's between ½" and ¼" inch thick. Using a 4" bowl or cookie cutter, cut out circles from the dough. Place the circles onto a baking sheet with parchment paper.
- Mix the egg with a tablespoon or so of water for the egg wash. Place a tablespoon of filling onto the middle of each circle. brush around the edge with a little egg wash, then fold the circle in half over the filling. Using a fork, crimp the edges. Then brush egg wash on top and sprinkle with sugar. Finally, using a small knife, cut a slit or two into the top.
- Do this for each circle of dough until you run out of dough or filling. Place about 6 or 7 hand pies on a baking sheet. Bake for about 15-20 minutes, until the pastry is golden brown on the outside. Eat hot or cold.