Harry Potter Pumpkin Pasties Recipe
These magical Harry Potter Pumpkin Pasties are delightful hand pies featuring a spiced pumpkin filling wrapped in a tender, cinnamon-infused pastry dough. Perfectly baked and topped with a sweet vanilla glaze, these pasties bring a taste of the wizarding world to your kitchen as a cozy seasonal treat or festive dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 5 minutes
- Yield: 10-12 pasties 1x
- Category: Dessert
- Method: Baking
- Cuisine: British-inspired
Ingredients
Scale
Pastry 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 freshly grated nutmeg
- Pinch of 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
- Make the pastry: In a food processor, combine flour, powdered sugar, ground cinnamon, and salt; pulse to combine. Add cold, cubed butter and pulse 7 times. With the motor running, slowly pour in milk and process until the dough comes together into a cohesive ball around the blade. Scrape dough onto plastic wrap, shape into a rectangle, wrap tightly, and roll with a rolling pin to seal. Refrigerate for at least 2 hours, preferably overnight.
- Prepare the filling: Whisk together egg yolks, vanilla extract, light brown sugar, ground cinnamon, freshly grated nutmeg, cloves, and pumpkin puree until smooth and well mixed.
- Roll and cut dough circles: Remove dough from the fridge and let rest at room temperature for 5-10 minutes until slightly softened. Divide dough in half. On a floured surface, roll one half into a roughly 12” x 12” rectangle about ⅛” thick. Cut or stamp out 5 circles of 4-¼” in diameter. Set dough scraps aside. Repeat with remaining dough half. Re-roll scraps and cut out additional circles, aiming for 10-12 total. Chill dough circles in refrigerator for 15-20 minutes if pastry softens.
- Fill and seal the pasties: Line a baking sheet with parchment paper. Fill a small cup with water and lightly brush water along one edge of each dough circle. Place about ⅓ cup of pumpkin filling in the center. Fold dough over, sealing edges without trapping air inside. Crimp edges neatly to ensure a secure seal and traditional pasty appearance. Transfer pasties to the prepared baking sheet.
- Chill and bake: Refrigerate the formed pasties for at least 30 minutes to firm up. Preheat oven to 400°F (204°C). Bake pasties on the middle rack until bottoms are lightly golden, about 25 minutes. Remove from oven and transfer to a rack to cool.
- Prepare and apply glaze: In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Spoon about 2 tablespoons of glaze onto the middle of each cooled pasty, gently smoothing it to the edges. Allow the glaze to set before serving.
Notes
- For best results, chill the dough overnight to improve texture and ease of handling.
- If using water instead of milk in the dough, flavor may be slightly less rich but still delicious.
- Use a sharp cookie cutter or a sturdy round object to get even circles for pasties.
- Crimping the edges not only seals the pasties but also adds a traditional decorative touch.
- Store leftover pasties in an airtight container in the refrigerator and reheat before serving.
- Feel free to adjust spices in the filling according to your preference for warmth and flavor.
Keywords: Harry Potter, Pumpkin Pasties, Pumpkin Pie, Hand Pies, Fall Dessert, Spiced Pastry, Halloween Treat
