Pumpkin Pasties
by Cindi Sutter, Founder & Editor Spirited Table®—Excerpted from The Unofficial Hogwarts Cookbook for Kids by Alana Al-Hatlani. Copyright © 2021 Ulysses Press. Reprinted with permission from Ulysses Press. New York, NY. All rights reserved.
A magical must-have, pumpkin pasties are warm, packed with pumpkin flavor, and immensely satisfying. Plus, thanks to the fact that they’re encased in a delicious golden crust, they are super portable. Perfect for a train ride, which is why they’re offered on the trolley!
Yield 6 pasties
Prep and chill time 60 minutes
Cook time 30 minutes
Dough
2 ¼ cups flour, plus more for dusting
½ teaspoon kosher salt
1½ tablespoons granulated sugar
1 cup (2 sticks) unsalted butter, cubed, cold
⅓ cup ice water
Filling
1 cup pumpkin puree
5 tablespoons granulated sugar, plus more for sprinkling
1 teaspoon ground cinnamon
pinch of kosher salt
1 egg
Instructions
In a large mixing bowl whisk the flour, salt, and sugar together.
Add the cubed butter. Using your thumb and index fingers, pinch and rub the butter into roughly pea-sized pieces.
One tablespoon at a time, add the ice water, gently mixing with either a spatula or your hands.Once all the water is added, the dough should loosely hold together and look shaggy. If the dough appears too dry, add one additional tablespoon of water at a time until it holds together.
Turn the dough out onto a lightly floured surface and pat into a flat disk. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
Preheat the oven to 400°F and line a cookie sheet with parchment paper.
While the dough chills, make the filling. In a small bowl, stir together the pumpkin puree, sugar, cinnamon, and salt.
In a separate small bowl, beat the egg and set aside.
Take the dough out of the fridge and divide it into six pieces.
Roll each piece into a ball. On a lightly floured surface using the palm of your hand, flatten each into a disc.
Working with one disc at a time, roll out each into a circle about ⅛-inch thick.
In the center of the first circle, place two tablespoons of the filling and fold the dough in half over the filling to form a half circle.
Seal the dough by firmly pressing all along the edges with a fork.
Repeat the process with the 5 remaining dough balls.
Place the pasties on the cookie sheet.
Brush each pasty with the beaten egg and then sprinkle each with sugar.
Using a paring knife, cut two slits in the top of each.
Bake for 15 minutes and then rotate the pan and bake for another 10 minutes until golden brown all over.
Let cool for at least 20 minutes before enjoying.
