Print

Harry Potter Pumpkin Pasties Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

These Harry Potter Pumpkin Pasties are delightful hand pies filled with a spiced pumpkin filling encased in a tender cinnamon-scented pastry. Perfectly baked until golden, then topped with a sweet vanilla glaze, they make a magical treat reminiscent of the wizarding world.

Ingredients

Scale

Pasty Dough:

  • 3 cups (360 grams) all-purpose flour
  • 2 tablespoons powdered sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 20 tablespoons (300 grams) unsalted butter, cold, cubed
  • ½ cup (70 grams) milk (or water)

Pumpkin Filling:

  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • ⅓ cup packed (70 grams) light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg, freshly grated
  • Pinch cloves
  • 1 (15-ounce) can pumpkin puree

Glaze:

  • 1–½ cups (175 grams) powdered sugar
  • 2–3 tablespoons (30–45 grams) milk
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Make the pastry: Add the flour, powdered sugar, cinnamon, and salt to the bowl of a food processor and pulse until combined. Add the cold butter and pulse 7 times. With the motor running, pour in the milk and process until the dough forms a cohesive ball around the blade. Scrape dough onto plastic wrap, shape into a rectangle, wrap tightly, and roll with a rolling pin to create a firm seal. Refrigerate for at least 2 hours or overnight.
  2. Make the filling: In a bowl, whisk together the egg yolks, vanilla extract, light brown sugar, cinnamon, nutmeg, cloves, and pumpkin puree until fully combined and smooth.
  3. Prepare dough and cut circles: Remove chilled dough and let rest 5-10 minutes at room temperature until slightly softened for easier rolling. Divide dough in half. On a floured surface, roll one half into a 12” x 12” rectangle about 1/8” thick. Cut or stamp out 5 circles of 4-5¼” diameter. Set scraps aside. Repeat with remaining half and scraps, chilling the dough circles if they soften too much.
  4. Fill and seal pasties: Line a baking sheet with parchment paper. Brush the edges of a dough circle lightly with water using a pastry brush. Place about 1/3 cup pumpkin filling in the center. Fold the dough over, sealing edges without air pockets. Crimp edges neatly to create a traditional pasty look and ensure sealing. Place pasties on the baking sheet. Repeat with remaining dough circles.
  5. Chill and bake: Chill the filled pasties on the tray in the refrigerator for at least 30 minutes. Preheat oven to 400°F (205°C). Bake on the middle rack for about 25 minutes or until bottoms are lightly golden. Transfer to a cooling rack to cool completely.
  6. Prepare and add glaze: In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Place 2 tablespoons of glaze on each pasty and spread gently to the edges. Allow glaze to set before serving.

Notes

  • Use cold butter and minimal handling of dough to ensure a flaky pastry.
  • Rolling the dough between plastic wrap helps achieve a uniform thickness and keeps the dough from drying out.
  • If the dough becomes too soft while working, chilling it will help maintain shape and make handling easier.
  • Crimping the edges tightly prevents filling leakage during baking.
  • The glaze adds a sweet vanilla finish but can be omitted for a less sweet version.
  • These pasties can be made a day in advance and stored in an airtight container.

Keywords: Harry Potter, Pumpkin Pasties, Pumpkin Pie, Fall Dessert, Hand Pies, Halloween Treat, Spiced Pumpkin, Sweet Pastry

Find it online: https://bitesizedbenny.com/harry-potter-pumpkin-pasties-recipe/