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Harry Potter Pumpkin Pasties Recipe

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Delight in these magical Harry Potter Pumpkin Pasties featuring a flaky cinnamon-spiced pastry filled with a creamy pumpkin mixture and finished with a sweet vanilla glaze. Perfect as a cozy treat or festive snack inspired by the wizarding world.

Ingredients

Pasty Dough:

  • 3 cups (360 grams) all-purpose flour
  • 2 tablespoon powdered sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 20 tablespoons (300 grams) unsalted butter, cold, cubed
  • ½ cup (70 grams) milk (or water)

Pumpkin Filling:

  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • ⅓ cup packed (70 grams) light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg, freshly grated
  • Pinch cloves
  • 1 (15 ounce) can pumpkin puree

Glaze:

  • 1-½ cups (175 grams) powdered sugar
  • 2-3 tablespoons (30-45 grams) milk
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Make the pastry: Add the flour, powdered sugar, cinnamon, and salt to the bowl of a food processor. Pulse until combined. Add in cold cubed butter and pulse 7 times. With the motor running, pour in the milk and let the dough form a cohesive ball around the blade. Scrape the dough out onto plastic wrap, shape into a rectangle, wrap tightly, and refrigerate for at least 2 hours or overnight to chill.
  2. Make the filling: In a bowl, whisk together egg yolks, vanilla extract, light brown sugar, cinnamon, nutmeg, cloves, and pumpkin puree until smooth and well combined.
  3. Roll out and cut dough: Remove dough from refrigerator and let soften for 5-10 minutes. Divide into halves. On a floured surface, roll one half into a roughly 12”x12” rectangle about ⅛” thick. Cut or stamp 5-¼” circles. Repeat with second half. Gather scraps, roll out again to cut more circles, yielding 10-12 total. If soft, chill dough circles in the refrigerator for 15-20 minutes.
  4. Fill and seal pasties: Line a baking sheet with parchment paper. Brush the edge of one dough circle lightly with water using a pastry brush. Place about ⅓ cup pumpkin filling in the center. Fold the circle over to create a half-moon shape, gently pressing to seal edges without trapping air. Crimp edges for a neat finish and good seal. Place on baking sheet. Repeat with remaining dough and filling.
  5. Chill pasties: Refrigerate the tray of sealed pasties for at least 30 minutes to firm the dough back up before baking.
  6. Bake: Preheat oven to 400 degrees Fahrenheit. Place the chilled pasties on the middle rack and bake for 25 minutes until bottoms are lightly golden. Transfer to a wire rack and cool.
  7. Prepare glaze: In a bowl, whisk together powdered sugar, 2-3 tablespoons milk, and vanilla extract until smooth and pourable.
  8. Glaze pasties: Spoon 2 tablespoons of glaze in the center of each cooled pasty and gently spread to the edges. Allow the glaze to set before serving.

Notes

  • Use cold butter and cold liquids for a flakier pastry.
  • Refrigerating the dough several hours or overnight improves texture and workability.
  • If dough becomes too soft while rolling/cutting, chill again to firm up.
  • Cutting dough circles with a 5-¼” cutter yields optimal sized pasties.
  • Ensure edges are well sealed and crimped to avoid filling leakage during baking.
  • Use pumpkin puree from a can for consistent filling texture and flavor.
  • Adjust milk quantity in glaze to achieve desired consistency—should be smooth but not runny.

Find it online: https://cravedishes.com/harry-potter-pumpkin-pasties-recipe/