Harry Potter Pumpkin Pasties Recipe | My Harry Potter Kitchen (Recipe #28)
Welcome back to another recipe from My Harry Potter Kitchen! This is the YouTube series where I'm baking my way through the Harry Potter books, whipping up magical recipes for every item of food and drink we find. Last week we created our own Homemade Chocolate Frogs Recipe
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We're back into Chapter Six of the Philosopher's Stone - 'The Journey from Platform Nine and Three-Quarters'
"What she did have were... Pumpkin Pasties"
Another incredibly popular Wizarding World treat is here and for this Pumpkin Pasty recipe I decided to serve up a savoury treat for you to enjoy!
This homemade pumpkin pasty recipe will walk you through the process of created your own spiced shortcrust pastry, a delicious savoury pumpkin filling and show you how to decorate them as mini pumpkins for an extra touch of magic!
Homemade Pumpkin Pasty Recipe Ingredients:
(makes 3 large pumpkin pasties)
For the pastry
4oz plain flour
pinch of salt
½ tsp ground mixed spice
2 tbsp water
For the pumpkin pasty filling
1 red onion
2 celery sticks
2 garlic cloves
a vegetable stock cube
1 tsp of salt, pepper, thyme, oregano, chilli, mixed spice and cumin
few dashes Worcestershire sauce
½ tbsp tomato puree
egg wash (egg and milk to glaze)
Harry Potter Pumpkin Pasties Method:
To create the shortcrust pastry, place the flour into a bowl along with the butter and then work with your fingertips until it forms breadcrumbs. Add in the salt and mixed spice and stir through.
Make a well in the middle and then bring together until it forms a soft dough. Once it comes together, knead briefly and then wrap in cling film. Place in the fridge to chill for at least 30 minutes
While the pastry is chilling make the filling by cubing the pumpkin and adding into a roasting dish with olive oil, salt, pepper and mixed spice. Toss until coated and then roast in the oven at 180c for 20 - 30 minutes.
Finely chopping the onion, carrots, celery and garlic and blitzing in a food processor until fine.
Place a pan on a medium heat with a drizzle of olive oil and fry off your vegetables for 2 minutes. Flavour with the vegetable stock cube, Worcestershire sauce, tomato puree and the rest of your dried seasonings. If the mixture is too dry add in a few tablespoons of water.
Once the pumpkin is roasted add into the vegetable base and fold in being careful not to break them up too much.
Lightly flour your worktop and then roll out the pastry to ½ cm thick. Use a stencil to cut out your pumpkin shapes (you'll need 6 in total).
Place three onto a lined baking tin and spoon your filling into the centre. Brush the edges with your egg wash and then place the remaining pumpkin shaped pastry sheets on top. Press down the edges to seal in place. Use a knife or fondant tools to add definition to the top of your pumpkin.
Give the top of the pumpkin pasties a final glaze with egg wash and then bake the pasties in the oven at 180c for 20-25 minutes. Allow to cool slightly before removing from the tray and then enjoy hot or cold
And with that our Harry Potter Pumpkin Pasty recipe is complete!
I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!