Pumpkin Pasties
This week the theme for Dona Bake's is Harry Potter! Pumpkin Pasties are a famous wizarding snack often offered from the trolley on the Hogwarts Express however personally I remember it more as a collectible from the Harry Potter games. Delicious, simple and WELL worth making!
The Traditional Cornish Pasty (normally savory containing meats & vegetables) is a very common food in Britain and is believed to have stemmed from Cornish Miners. In the 17th/18th century it was believed that when the miners went to work, these pastries (usually a lot larger) would be able to retain heat for a longer period as well as be easy enough to reheat. The crimped edges would be quite tough therefore making it easy to hold with dirty hands and throw away after eating.
We don't exactly know if the Pumpkin filling in the Wizarding world was sweet or savoury but I promise you, this recipe is seasoned, sweet and DELICIOUS! Alongside these lovely pasties, we made Butterbeer Floats and played the original games on stream!
Due to the lockdown, I couldn't find pumpkin anywhere however you can also use butternut squash as they're almost identical if not slightly less sweet but still delicious.
I really do hope you enjoy the recipe as they're one of my all-time favorites, if you do, please post a pic and tag me on Instagram or twitter! Alright enough rambling, here's the recipe x
Pumpkin Pasties
Makes approx 18
For the Filling
225g Pumpkin Puree
1 Egg
175ml Evaporated Milk
80g Caster Sugar
1tsp Ground Cinnamon
1/2tsp Ground Ginger
1/4tsp Ground Clove
For the Pastry
125g Butter
280g Plain Flour
30g Icing Sugar
1 egg
Firstly preheat your oven to 200°C/180°C Fan/390°F and grease a small oven dish to make the filling in. I used a 6x6 inch Pyrex dish.
In a bowl combine the sugar, spices, and evaporated milk and whisk together until combined. In a separate bowl combine the pumpkin and egg and whisk until combined. Now mix the spiced milk mixture into the pumpkin until fully combined and pour into the prepared dish.
Bake for 40 minutes until golden brown and fully baked.
While this bakes/cools, you can now make the pastry. In a food processor combine the butter, flour and icing sugar and blitz until fine breadcrumbs are formed. Now add in the egg and blitz until fully combined. Turn out the dough onto a counter and work lightly until formed, this should only take a few seconds. Wrap it with clingfilm and chill for at least 20 minutes.
Once the pie filling is fully cooled you can line two baking sheets with parchment and begin to pin out your pastry.
Start off by lightly kneading your dough to make it more malleable and on a lightly floured surface, begin to start rolling out the dough to a little less than a quarter inch. At the start keep rotating the dough 90 degrees every few rolls to prevent the dough from sticking to the table.
Now grab a 3 inch round cutter and begin cutting out each of the pasties. You can form the dough again and roll it out but I would not recommend forming the dough a third time as it can be quite tough.
After you have each of the circles cut out you can begin filling them. Take a circle and lightly roll it one direction to make the dough slightly ovular. Take a teaspoon of your baked pumpkin filling and place in the circle of the oval. Now take some eggwash (one egg whisked) and brush the short end of the oval and fold over the other side.
Now taking a fork, press down all along the rounded edge and place onto the baking sheet. If you find this slightly confusing, check out my recorded stream above and see how I do it!
Once all of the pasties are completed, place the trays into a freezer for roughly 10 minutes. After they have set a bit, you can now carefully take a small knife and slice three slits along the top to prevent the pasties from bursting open.
Lastly eggwash the pasties and bake for 14 minutes until golden brown.
Take a pic if you tried these and tag me! I'd love to see all of you wizards give them a go x
