Introduction: Easy As Pie Pumpkin Pasties
"Anything from the trolley dears?"
One of the many treats available on the Honeydukes Express, the trolley serving sweets on the Hogwarts Express train, are the Pumpkin Pasties (pronounced pass-tees). They are like Cornish Pasties, but instead of being filled with meat, potatoes, onions, and herbs, they are filled with pumpkin.
Some people like to make these very savory by incorporating cheese, onions, garlic, and herbs into the filling. Personally my favorite way to consume pumpkins is in pie format, so I opted to go for sweet instead of savory.
While these are great for a quick grab and go sweet treat they really shine when plated up with a scoop of ice cream, a dollop of whipped cream, or both.
Because of their self contained nature, these Pasties also make great desserts for a picnic or barbecue.
The goal of this recipe was to make this as simple as possible so even little helpers can make them (with adult supervision of course).
Step 1: Ingredients
premade pie crusts - I used 3 for this batch
Pumpkin Spice Mix - 1 Tablespoon
Pureed Pumpkin - 1 15 oz can
Eggs - 2
Milk - 3/4 cup (whole milk or light cream preferred)
Butter - 2 Tablespoons (added because the only milk I had on hand was 2% so i added the butter for richness)
Sugar - 1/2 cup
Mixing Bowl and Whisk
Step 2: Mixing the Filling
In a bowl mix together the eggs, sugar, spices, milk pumpkin, and butter.
Step 3: Baking the Filling
Pour the mix into a lightly greased baking dish.
Bake at 425 for 15 minutes.
Turn the heat down to 350 and bake for another 45 minutes, or until a knife comes out cleanly after being inserted into the filling. My filling only had to bake for about 25 minutes after I turned the heat down to 350 before it was done.
Step 4: Getting Ready to Put It All Together
Once the filling is cooked it needs to cool completely.
I am impatient so I sat my filling in front of the air conditioner so it would cool off while I cut the dough.
I cut the filling into even portions so it would be easier to scoop onto the rounds.
I forgot that I used the last of the parchment paper the last time I baked so I had to improvise. Fortunately I had some brown paper lunch bags and I was able to cut them up to cover the baking sheets.
Step 5: Prepping the Crust
Cut the pie crust into 4 inch rounds (I had a cup that was 4 inches across so I just used that to cut the crusts out of the pie dough)
You should be able to get 5 rounds out of a single pie crust with some dough left over. Ball up the leftover dough and roll it out and you should be able to get 3 more rounds with a little bit left over. After three pie crusts you should have enough dough left to roll it out again and get two more rounds with almost no wasted dough.
26 rounds from 3 pie crusts.
Step 6: Making the Pasties
Scoop a portion of filling onto each Pastie dough. make sure not to add too much filling or you will make a big mess when you try to close the dough.
Fold the dough over and crimp the edges with a fork.
Bake the Pasties in the oven at 400 degrees until the crust browns.
Brushing the dough with milk will speed the browning process while baking. I brushed them every 5 minutes.
If you want to give your Pasties a shiny look you want to brush them with egg whites
After about 15 minutes the tops were just starting to brown. To prevent the bottoms from burning at this point, I flipped the Pasties over and then took them out of the oven after another 5 minutes.
Let the Pasties cool and plate them up with some ice cream