Harry Potter-Inspired Pumpkin Pasties

27 Oct

Have you ever met anyone who doesn’t love Harry Potter? Nor have I! I’ve been a big fan of the books ever since my fifth grade teacher, Mrs. Kraus, introduced them to our class. I would wait patiently until that time after P.E. when we would finish up assignments quietly while she read to us out of the first, and then the second book. I just loved that imaginary, exciting, and magical world, and hoped that in a couple months when I turned 11, I would receive a letter by owl asking me to attend Hogwarts.

Unfortunately I never was visited by an owl, so now I must resort to other ways of coping with being a muggle–hence, these Pumpkin Pasties, inspired by the Harry Potter Cookbook! I don’t own this cookbook, so I am improv-ing this recipe from what little I know of pumpkin pies. :) These palm-sized treats are perfect for Fall because of the deep/spicy/warm flavors, and are also great for this Halloween weekend, especially if you’re planning on enhancing the spirit of your Luna Lovegood costume with some Harry Potter foods!

Being so portable, these little empanada-type hand-pies are also wonderful for popping into your hubby’s lunch for work, or your daughter’s brown bag for school (this is one thing she won’t be trading with friends)! They’re also awesome for people who prefer a larger crust-to-filling ratio. Do I need to say anything more? Probably not, but I will– the ingredients are SO simple and basic, and these hardly take up any time. Literally, I only spent about 30 minutes of actual hands-on action in the kitchen making these delectable treats. Honeydukes, meet your match. ;)

I decided to make these because my bf’s sister is coming home for the weekend from college! She is a huge Potter fan (we saw the last installment of Harry Potter and the Deathly Hallows at midnight together), and I think she would appreciate these. Here’s to you, Emily!

Short Crust Pastry
Makes about 7 pastry shells

2 c. All-Purpose flour
1 c. Unsalted butter
1/2 tsp. Salt
2 tbsp. Granulated sugar
2 tbsp. Cold water
1 tsp. Vanilla extract

  1. Sift your flour, salt, and sugar together in a bowl.
  2. Cut the butter into slices about 1/4-inch thick and put these into your flour mixture.
  3. Using a pastry cutter, cut the butter into the flour until it looks like cornmeal. If you don’t have a pastry cutter, you can also use two knives or merely your fingers, but I find that it works much better with the tool. Read more about this cutting technique in one of my posts here.
  4. Mix the vanilla and the water together, and sprinkle it over your mixture in the bowl. Use a fork to toss. After about 30 seconds of tossing, I like to start pressing my fork into the dough that is starting to form, causing it to lump together more. If your dough looks too dry… I say trust in this recipe, it’s my go-to ultimate favorite! Don’t add more water, just press as much as you can with your fork. The dough will come together in large lump.
  5. Dump out your lump onto a piece of plastic wrap. Press the lump together with your hands to form a ball, flatten the ball, and wrap in the plastic wrap. Put this in the fridge for about 30 minutes to let the gluten proteins develop.

Great, now you’re finished with the crust! This takes about 10-15 minutes

Pumpkin Filling
Makes enough for 7 hand-pies

1 can (15 oz.) of Pumpkin puree (not pumpkin pie filling)
2/3 c. Granulated Sugar
1/8 tsp. Ground Cinnamon
1/8 tsp. Ground Nutmeg
1/8 tsp. Ground Cloves
1/8 tsp. Ground Ginger

  1. Merely stir all these ingredients together with a spatula or what have you!

Easy as… dare I say it?… PIE?


  1. After your crust has rested, take it out of the fridge for about 5 minutes. At this time, set your oven to 400 degrees F. Then flour your surface and your rolling pin, and roll the dough to 1/8-inch thick. Try roll from the middle, and not back-and-forth.
  2. Use a 6-inch saucer or other template to cut circles out of your dough.
  3. Place about 1/3 c. of the pumpkin filling on one side of the circle. Fold the other half over, and press the edges together with the tines of a fork. Continue until all the dough is used, gathering the scraps and re-rolling as you go. Cut slits in the tops of the pasties to let steam out.
  4. Place all the pasties on a baking sheet. Beat one egg, and brush the egg over the pasties with a pastry brush. Bake for 30 minutes, or until golden-brown. Cool before digging in!

So, what do you think? Are you a fan of pumpkin? Would your special someone like to take this handy taste of fall with them to the office? Who in your life is a die-hard Potter fanatic? Got any tips or tricks that I could use to hone my baking skills? Leave a comment below to let me know!

Happy Halloween, everyone! Stay safe :)

17 Responses to “Harry Potter-Inspired Pumpkin Pasties”

  1. Marcus Bitar August 22, 2012 at 4:40 pm #

    You should take part in a contest for one of the wisest blogs on the web. I will recommend your blog!.

  2. cdelemos May 16, 2012 at 9:20 am #

    WOAH! First off, I didn’t know there was an HP cookbook out there, and as a HUGE fan of the series, I may just have to invest in a copy! These pies are so adorable, and the recipe is so versatile – I would love to adapt it to incorporate fruits that are in season now. I love anything that comes in individual portions or mini-sizes, so this is so great! :)

    • Ann May 16, 2012 at 9:34 am #

      I know, awesome right?! :D That cookbook is definitely on my very long list of cookbooks to buy! :)

  3. Kelly November 2, 2011 at 12:00 am #

    Wow… my family love pumpkins…. i think this going to make a good dessert for our dinner..

    Kitchenaid Mixer Attachments

  4. Cannella Impazzita October 31, 2011 at 4:19 am #

    It happens I’ve just got some short crust dough left over from a pumpkin pie I made yesterday..and of course, a lot of raw pumpkin to cook:-)
    I’ll try these!thanks for the idea!

    • Ann October 31, 2011 at 2:47 pm #

      Awesome! Just in time for Halloween evening, too! :)

  5. Katherine October 30, 2011 at 7:25 pm #

    These look delicious – especially as a pumpkin fan!

  6. Austin October 28, 2011 at 10:27 pm #

    This looks great! I love this kind of pie dough. You could probably make a good pastry crust with cream cheese too! I did it with these empanadas I’ve made before that were a big hit. Here’s the recipe: http://allrecipes.com/recipe/empanadas/detail.aspx.
    Maybe I should combine your pumpkin filling with my crust and make miniature pumpkin pasties! :)

    • Ann October 28, 2011 at 11:29 pm #

      I say go for it!! I’ve made pie crust with cream cheese before, and it was delectable :D I would love to taste them, if you do get around to it!

  7. Tia October 28, 2011 at 10:59 am #

    wow – i love the color of your pastry. it is perfectly baked!

    • Ann October 28, 2011 at 2:31 pm #

      I think the secret for the golden color in the crust is the egg wash :) Thanks Tia!

  8. Regan Martin October 28, 2011 at 8:48 am #

    This sounds so good! I love pumpkin, and I love extra crust! Yay! Just one thing….how much water do you mix with the vanilla for the crust…..it’s not in the ingredients list.

    I’m a huge HP fan, too! Thanks for the recipe!

    • Ann October 28, 2011 at 9:06 am #

      :-O You are so right, I’m going to add that ASAP! Thank you so much for letting me know, that crust definitely would not have worked without the water, haha!

      So happy you like the recipe :)

  9. Jeyna Grace October 28, 2011 at 12:19 am #

    They look good!

    • Ann October 28, 2011 at 7:49 am #

      Thanks, glad you like!


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