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Harry Potter Pumpkin Pasties Recipe

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These Harry Potter Pumpkin Pasties offer a magical twist on a classic British treat, filled with a spiced pumpkin puree and wrapped in a tender, flaky pastry. Perfectly crisp on the outside with a sweet, warmly spiced pumpkin filling, these pasties are an enchanting fall dessert or snack inspired by the wizarding world.

Ingredients

Pastry

  • 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)

Filling

  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/3 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

  • 1½ cups (175 grams) powdered sugar
  • 2-3 tablespoons (30-45 grams) milk
  • 1½ teaspoons vanilla extract

Instructions

  1. Make the pastry: In a food processor, combine flour, powdered sugar, cinnamon, and salt. Pulse to mix. Add cold cubed butter and pulse 7 times until mixture becomes crumbly. While motor runs, slowly add milk and continue processing until dough forms a cohesive ball around the blade.
  2. Chill the dough: Scrape dough onto plastic wrap and shape into a rectangle. Wrap tightly and use a rolling pin over the plastic to flatten. Refrigerate for at least 2 hours or preferably overnight to allow the dough to rest and chill properly.
  3. Prepare the pumpkin filling: In a bowl, whisk together egg yolks, vanilla extract, light brown sugar, cinnamon, nutmeg, cloves, and pumpkin puree until smooth and well combined.
  4. Roll and cut the dough: Remove chilled dough and let rest 5-10 minutes until slightly softened. Divide dough in half. Roll one half on a floured surface to a 12” x 12” rectangle about 1/8 inch thick. Cut out 5 circles approximately 4¼ inches in diameter. Repeat with remaining dough. Re-roll scraps to cut additional circles, yielding a total of 10-12 circles. Chill dough circles if pastry becomes too soft.
  5. Preheat oven and prepare baking sheet: Line a baking sheet with parchment paper and set aside. Preheat oven to 400°F (204°C).
  6. Assemble the pasties: Brush edges of half of each dough circle lightly with water using a pastry brush. Spoon about ⅓ cup of pumpkin filling into the center. Fold dough over to form a half-moon shape and carefully seal edges, crimping to secure and maintain a neat appearance.
  7. Chill formed pasties: Place pasties on prepared baking sheet and chill in refrigerator for at least 30 minutes to help maintain their shape during baking.
  8. Bake: Bake pasties in preheated oven on middle rack for about 25 minutes or until the bottoms are lightly golden. Remove from oven and transfer to a wire rack to cool.
  9. Prepare glaze: Whisk powdered sugar, milk, and vanilla extract until smooth and pourable.
  10. Glaze the pasties: Place 2 tablespoons of glaze on top center of each pasty and gently smooth to edges. Allow glaze to set before serving.

Notes

  • Be sure to chill the dough well; this prevents shrinking and helps maintain flakiness.
  • Use a well-floured surface and rolling pin to prevent dough from sticking.
  • If dough becomes too soft during rolling, refrigerate the dough circles for 15-20 minutes before shaping.
  • Crimp edges thoroughly to avoid filling leaks during baking.
  • You can substitute water for milk in the dough if dairy-free is preferred.
  • Glaze adds a sweet finish but can be omitted for a less sweet treat.

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