Try this Harry Potter Pumpkin Pasties recipe, or contribute your own.
- Carbohydrate 276.689303543362 g
- Cholesterol 0 mg
- Fat 2.96786166914052 g
- Fiber 8.14028348362364 g
- Protein 31.0058900261922 g
- Saturated Fat 0.479202917053804 g
- Serving Size 1 1 recipe (574g)
- Sodium 6.12516667169138 mg
- Sugar 268.549020059738 g
- Trans Fat 0.983946167487067 g
- Calories 1277 calories
Step-by-step
- Pulse together the flour, castor sugar, salt, cold butter and ice water.
- Too dry, add extra ice water a tbsp at a time. Too wet, add more flour bit by bit.
- Once mixed well together, knead it into a ball, wrap with clingwrap and place in the fridge for an hour.
- In a bowl, stir together the white sugar, pumpkin pie spice and pureed pumpkin.
- Preheat oven to 400oF/~200oC.
- Roll out the dough to â…› inch or 3-4 mm thick, and punch out pumpkins with a pumpkin shaped cookie cutter.
- For half of the punched out dough, put slices in for ventilation.
- My pumpkin cookie cutter cut shapes about 10cm wide.
- I scooped about a tbsp of pumpkin mix onto on pumpkin cut out, stretch edges slightly and place a ‘ventilation pumpkin cut out’ on top, and crimped the edges together.
- Place these on a baking tray and place in the oven for about 20-25 minutes. They’ll be golden when they’re ready to come out.
Baking these pastries at 400 degrees Fahrenheit requires careful observation of the oven time, which runs between twenty and twenty-five minutes. Adjusting the batch size demands attention to the ratio of cold butter and flour, maintaining the correct fat distribution whether you halve or double the quantities. Keeping the butter cold during mixing prevents the fat from melting into the flour prematurely, which is essential for achieving a flaky pastry crust. When working with large batches, divide the dough into manageable portions to prevent it from warming up on the counter while you cut the shapes. Assessing doneness relies entirely on visual cues rather than internal temperature readings. Watch for the pastry edges to turn a distinct golden brown before removing the tray from the oven. Pureed pumpkin varies in moisture content depending on whether you use canned or freshly steamed squash, so drain excess liquid through a fine-mesh sieve if the filling appears watery. Proper ventilation through the top dough layer allows steam to escape during baking, preventing the filling from bursting through the crimped seams.
