Recently I have been watching the Harry Potter movies for the 50th time with my kids. I am a big Harry Potter fan. I have read the entire series countless times and every time I read them again, I am once again immersed in the wizarding world of Harry Potter. So, with fall here, and us having a Harry Potter marathon, I decided to make these Pumpkin Pasties, the pastries the young wizards and witches can buy on the Hogwarts Express.
Usually this time of the year, I start missing the wonderful time we had when we visited the Universal Studios Wizarding World of Harry Potter. Walking in Diagon Alley surrounded by Wizards and Witches waving their wands and performing spells, it was a prefect destination for a Harry Potter fan. I remember walking through the dark alleys of Knockturn Alley, sipping on my butterbeer, and wishing that time would just stop. Well we can’t visit Florida’s Universal Studios every year, so whenever I start to miss the Wizarding World of Harry Potter, I start a Harry Potter movie marathon and read the entire series all over again. We just finished watching The Goblet of Fire and I couldn’t stop myself from making my version of the Pumpkin Pasties that Cho Chang loves getting from the Hogwarts Express trolley. These Pumpkin Pasties have a flaky pie crust and filed with a sweet, creamy pumpkin filling. I decided to drizzle the tops with some homemade caramel sauce. You can choose not to, but I thought it just made the flavors pop more. These pasties are a way for me to bring the Magical World of Harry Potter in my house!! I hope you enjoy it as well!!
Servings: 16 pasties
Preparation Time: 1 hour 30 minutes
Ingredients
For the crust
3 cups flour
1 teaspoon salt
1 tablespoon sugar
1 1/2 sticks butter, very cold and diced (12 tablespoons)
1/3 cup vegetable shortening, very cold
3/4 _1 cup ice water
1 tablespoon white vinegar
For the Filling
2 cup pumpkin puree
1/4 cup brown sugar
1/4 cup maple syrup
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground dried ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 tablespoons butter
2 egg yolks, at room temperature
2 teaspoon vanilla extract
1/2 cup cream cheese, at room temperature
Egg Wash
1 egg
1 tablespoon water
For Caramel Sauce
1 cup sugar
2 tablespoons water
1/2 cup heavy cream
4 tablespoons butter
1 teaspoon vanilla
1/4 teaspoon salt
Directions
For the Crust
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water and vinegar down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
For the Filling
In a deep saucepan over medium high heat, add pumpkin puree, brown sugar, maple syrup, salt, cinnamon, ginger, nutmeg, cloves and butter.
Cook for 5-8 minutes until the mixture becomes smooth and paste like.
Set aside and cool for 15-20 min.
Add the egg yolks, vanilla extract and cream cheese. Whish to combine everything.
Cover with plastic wrap and let chill in the refrigerator for 30 min.
To Make the Pasties
Mix 1 egg with water and whisk to make the egg wash.
Take out the dough and cut in half. Wrap the other half with plastic wrap. Work with half of the dough at a time while chilling the other in the refrigerator.
Roll one half out about 1/8 -1/4 inch thick. Cut with a 4 1/2-inch round cookie cutter.
Fill each circle with 1 tablespoon of chilled pumpkin filling.
Brush the sides of each circle with the egg wash and seal with fingers. Crimp the edges of the pasties or use a fork if needed.
Put the pasties on a sheet pan lined with parchment paper, about 2-inches apart.
Brush the tops of each pasty with egg wash and make 2 small slits on top of each pasty.
Set the sheet pan in the refrigerator while making the rest of the pasties.
Chill the assembled pasties in the refrigerator for 15-20 min before baking.
Meanwhile preheat the oven at 400 F.
When the pasties are all chilled, bake them for 15-20 min until pasties are light brown.
Drizzle with the Caramel Sauce.
For Caramel Sauce
Add sugar and water in a heavy-duty nonstick saucepan. Cook over medium heat, until the sugar dissolves.
Don't stir the caramel sauce. Just gently swirl the mixture around the pan occasionally and brush down the sides of the pan with a wet silicone brush as needed to keep sugar crystals from forming.
Continue swirling and cooking until the mixture turns deep amber in color 6 to 9 minutes.
Remove from heat and add in the heavy cream and butter. Stir vigorously for 1 min until the butter has melted and the caramel is smooth. *Be careful because the mixture will bubble up.
Add in vanilla extract and salt. Stir to combine and pour in a heat proof jar.
Notes
You can use store bought pie crust if you don’t wish to make your own.
You can also use store bought caramel sauce topping for drizzling the pasties.
The Caramel Sauce keeps well refrigerated for 1 month. Just warm slightly in the microwave before using.
For Recipe : Click Here
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