When we reached the part about the students’ first train ride to Hogwarts, I found myself imagining the essence of a pumpkin pasty, as I had yet to experience one myself. Although the book does not clarify whether it is savory or sweet (a topic of much debate), my imagination conjured a rich, sweet handheld pastry, generously filled with pumpkin and adorned with a delicate glaze.
This recipe embodies the treat I envisioned Harry and his friends savoring as they journeyed to their first day at Hogwarts School of Witchcraft and Wizardry. The joy on my children’s faces when they enjoyed their own pumpkin pasties is a treasured memory. If you have Harry Potter-loving kids (or adults) in your life, baking these for them will undoubtedly bring you both delight.
What is a Pumpkin Pasty?
A pasty is a traditional British pastry, typically filled with savory meats and vegetables. However, this recipe represents my interpretation of what a pumpkin pasty might be like, inspired by the Harry Potter series.
There’s much discussion around whether the pumpkin pasty depicted in the books is sweet or savory. Given their presence alongside a variety of sweet confections on the train, I imagined them as a sweet delight.
This iteration realizes that vision with a sweet, crumbly cinnamon pastry, rich spiced pumpkin filling, and a simple glaze that sets to create a nice textural contrast.
How to Make Them
Consider this a “project” recipe, yet it’s not overly complicated! Creating a pumpkin pasty requires several steps, and it’s best to spread them over two days:
- Prepare and chill the dough for at least 2 hours (ideally 12).
- Mix the pumpkin filling.
- Roll out the dough, fill, and bake the pasties.
- Finish with a delicious glaze.
Don’t fret—this article will guide you through every step necessary to achieve success. You can navigate using the menu below or skip to the end for the full recipe.
Making the Pastry
The pastry dough in this recipe is not the flaky type often found in American pie but rather resembles a shortcrust. I aimed for a crumbly, tender, and sweet pastry, enhanced by cinnamon for a light golden brown hue.
The dough is prepared using a food processor. Instead of leaving chunks of butter, we process until it forms a cohesive ball around the blade to ensure even mixing, preventing excessive rising during baking. Adding a hint of sugar and milk elevates the flavor and tenderness of the pastry.
Rolling Out the Pastry
Chill the dough thoroughly before rolling it out. After chilling, allow it to soften slightly for 5-10 minutes. Properly chilled dough will create an indentation when gently pressed—now it’s ready!
Step 1: Roll the pastry to about an ⅛-inch thickness.
Step 2: Cut or stamp out circles ranging from 4½ inches to 5½ inches across.
Flour your work surface and rolling pin generously. Divide the dough in half, set one half aside, and roll out the first half into a 12″ square or ⅛” thickness, then cut out circles.
What Size to Cut Out the Circles
Stamp or cut out circles to shape the pasties comfortably. A diameter of 4½ inches to 5½ inches works well. If you lack a pastry cutter of that size, use a bowl to create an indentation and cut around it. You should create 8-12 circles from the dough.
Making the Filling and Assembly
When filling the pastry, it is crucial to balance how much filling to add—enough to please but not so much that it leaks out. The circle size will dictate the filling amount.
How to Crimp
Traditional pasties feature a crimped edge for decoration and sealing. Here’s how to fill and crimp your pasties:
- Place filling slightly off-center on the pastry circle.
- Brush the edge of one half of the dough circle with water.
- Fold over to bring the edges together, ensuring no air is trapped inside.
- Press edges together to seal.
- Crimp the edge traditionally by bending small sections over themselves along the edge to create a decorative finish.
Baking Tips
Chilling the filled pasties beforehand is crucial to maintaining their shape. Refrigerate for at least 30 minutes (up to an hour) before baking. Note that re-rolled scraps may shrink unless rested adequately.
For best flavor, bake until just golden—about 25 minutes will suffice. For crisper dough, consider extending baking time by 5-7 minutes.
Don’t Forget the Glaze
The glaze is simple to make—mix powdered sugar, milk, and vanilla extract. The aim is to create a thin, setting coating that enhances the pasty with a sweet finish. Adjust consistency as needed by adding powdered sugar or milk.
Storing Pumpkin Pasties