Pumpkin Pasties (Harry Potter 20th Anniversary Philosopher's Stone)

Ok so Harry Potter is a major part of most of our lives and it just so happens to be the 20th anniversary of the release of the 1st book Harry Potter and the Philosopher's Stone!!!

Words cannot describe how much this book means to me and one thing i have always wanted to make from it are the pumpkin pasties Harry gets on the Hogwarts Express.

These are delicious, kind of the sweetness of an apple turnover but a slight savoury pumpkin kick, perfect sweet and slightly savoury mix. The spices help make this dish incredibly magical and trust me they taste absolutely incredible on their own, with butter beer, while reading the books or watching the movies! any time really!

Step 1: Ingredients

Pastry

- 1/2 (112g) Cup cold unsalted butter

- 1/3 - 1/2 Cup Ice cold water

- 1 + 1/2 Tbsp caster sugar

- 1 1/4 Cup Plain flour (Plus extra for rolling out dough)

- 1/2 tsp salt

Filling

- 1 Cup mashed roasted pumpkin (not pumpkin pie filling, can also use pureed pumpkin)

- 1/4 tsp ground cinnamon

- 1/8 tsp ground ginger

- 1/8 tsp ground nutmeg

- 1/8 tsp ground cloves

- 1 Tbsp melted butter

- 2 Tbsp brown sugar

Toppings

- 1 Egg

- 1 tsp milk

Cinnamon sugar to dust (1 Tbsp caster sugar to 1 tsp cinnamon)

Step 2: Equipment

- Food processor

- Large mixing bowl

- Mixing spoons, and fork

- Oven

- Baking trays

- Baking paper

- Cling wrap or plastic bag

- Rolling pin

- Ruler (if want to be really accurate)

- Sharp knife

- Pastry brush

Step 3: Make the Pastry Dough

The first step in this magical recipe is to make the dough! in your food processor whiz together the flour, butter, sugar and salt until it resembles slightly yellow bread crumbs.

Then in a large mixing bowl (or cauldron if you so wish) place the dry mixture, make a well in the centre and mix in the cold ice water.

*NOTE*

If your dough is too dry as a tsp of water at a time until it comes together

If your dough is too wet or sticky place a tsp of flour in and continue to stir.

Step 4: Knead the Dough

Lightly flour a work surface with plain flour and then place the dough on top. Lightly flour the top of the dough and knead it for about 5 minutes.

To knead the dough take the bottom palm of your hand and place it in the centre of the dough. Then put pressure onto the dough and stretch the dough away from you. Fold the dough back on itself and rotate it about 90 degrees and repeat this folding or kneading motion.

Then cover the dough in cling wrap or a plastic bag and let it chill in the fridge for at least 1 hour.

*NOTE*

It is important to let the dough chill before working with it so that the butter hardens again and the dough is easier to work with.

Step 5: Make the Filling

While the dough is chilling in the fridge in a mixing bowl combine the pumpkin, spices, butter and brown sugar and mix it together (trust me this smells incredible!!). Then place this aside until your dough is ready.

Step 6: Form the Pasties

Take the dough out of the fridge and cut the dough into 6 even pieces. Then on a lightly floured surface roll the dough out with a rolling pin to make 15cm diameter circles of dough.

*Note* with a pastry brush sweep off any extra flour on the dough.

Place 1 to 2 tablespoons of pumpkin mixture on one half of the dough (just slightly off the centre).

Fold the dough over to make a half moon shape and press the dough around the edges. To make it look prettier, seal it with a fork to crimp the edges.

Step 7: Baste and Bake the Pasties

To make the pasties delicious and golden brown make an egg wash by whisking together an egg and 1 tsp of milk. With a very sharp knife make 3 slits on the top of the pastie. This will help prevent the pasties from exploding and also looks magical!

With a pastry brush cover the pasties with the egg wash and optional cinnamon sugar and then bake in an oven 180 degrees Celcius for between 25-30 minutes until the pasties are golden brown.