Harry Potter Pumpkin Pasties
| Servings |
Pies
|
Ingredients
Crust
- 1 1/2 Sticks Unsalted Butter COLD
- 1/3 Cup Vegetable Shortening COLD
- 3 Cups Flour
- 1 Teaspoon Kosher or Sea Salt
- 1 Tablespoon Sugar
- 1/2 Cup Ice Cold Water
Filling
- 1 Egg
- 1 Cup Pumpkin Puree
- 1/4 Cup Sugar
- 1 Teaspoon pumpkin pie spice
Ingredients
Crust
Filling
|
|
Instructions
- You can make homemade double crust using the recipe included here, or you can use store bought -- up to you!
- To make the crust, cube the cold butter and shortening and return to the fridge until ready to use.
- In a food processor or blender, add the flour, salt (I like to use chunky sea salt for a bit of crunch), and sugar. Pulse a few times to blend.
- Dump in the butter and shortening cubes and pulse about 10 times, or until the texture is pebbly and all the butter is coated.
- Next, slowly pour the ice water into the spout while pulsing. The dough should just come together into a ball and not be soggy.
- Cut the dough into two pieces and flatten into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 400F
- Make your filling -- just combine the filling ingredients and mix well!
- Roll out the dough quite thin, like you are making a pie crust. Use a circle cutter of any kind to cut uniform circles of dough. I used the lid to an empty bulk candy container. Check your Tupperware or Pyrex and you're sure to find something good!
- Working with one circle at a time, scoop a teaspoon-tablespoon of filling onto the center of the circle. Be sure to not overfill!
- Fold the dough in half and use a fork to crimp shut the edges. Or use whatever style you'd like to close them off.
- Use a fork or knife to pierce the center of one side as a vent.
- Lay all the pasties on a cookie sheet lined in parchment paper. Beat an egg in a small bowl and brush over all of the pies. Mix the cinnamon and sugar and sprinkle generously onto the now-egged pasties.
- Bake in the oven for 15-20 minutes or until golden brown.
- You can serve these with ice cream, or a dollop of whipping cream to use as a dip!
Share this Recipe
About The Author
Ashley Craft
| Servings |
Pies
|
Ingredients
Crust
- 1 1/2 Sticks Unsalted Butter COLD
- 1/3 Cup Vegetable Shortening COLD
- 3 Cups Flour
- 1 Teaspoon Kosher or Sea Salt
- 1 Tablespoon Sugar
- 1/2 Cup Ice Cold Water
Filling
- 1 Egg
- 1 Cup Pumpkin Puree
- 1/4 Cup Sugar
- 1 Teaspoon pumpkin pie spice
Ingredients
Crust
Filling
|
|
Instructions
- You can make homemade double crust using the recipe included here, or you can use store bought -- up to you!
- To make the crust, cube the cold butter and shortening and return to the fridge until ready to use.
- In a food processor or blender, add the flour, salt (I like to use chunky sea salt for a bit of crunch), and sugar. Pulse a few times to blend.
- Dump in the butter and shortening cubes and pulse about 10 times, or until the texture is pebbly and all the butter is coated.
- Next, slowly pour the ice water into the spout while pulsing. The dough should just come together into a ball and not be soggy.
- Cut the dough into two pieces and flatten into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 400F
- Make your filling -- just combine the filling ingredients and mix well!
- Roll out the dough quite thin, like you are making a pie crust. Use a circle cutter of any kind to cut uniform circles of dough. I used the lid to an empty bulk candy container. Check your Tupperware or Pyrex and you're sure to find something good!
- Working with one circle at a time, scoop a teaspoon-tablespoon of filling onto the center of the circle. Be sure to not overfill!
- Fold the dough in half and use a fork to crimp shut the edges. Or use whatever style you'd like to close them off.
- Use a fork or knife to pierce the center of one side as a vent.
- Lay all the pasties on a cookie sheet lined in parchment paper. Beat an egg in a small bowl and brush over all of the pies. Mix the cinnamon and sugar and sprinkle generously onto the now-egged pasties.
- Bake in the oven for 15-20 minutes or until golden brown.
- You can serve these with ice cream, or a dollop of whipping cream to use as a dip!
Share this Recipe
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| Servings |
Pies
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Ingredients
Crust
- 1 1/2 Sticks Unsalted Butter COLD
- 1/3 Cup Vegetable Shortening COLD
- 3 Cups Flour
- 1 Teaspoon Kosher or Sea Salt
- 1 Tablespoon Sugar
- 1/2 Cup Ice Cold Water
Filling
- 1 Egg
- 1 Cup Pumpkin Puree
- 1/4 Cup Sugar
- 1 Teaspoon pumpkin pie spice
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Filling
|
|
Instructions
- You can make homemade double crust using the recipe included here, or you can use store bought -- up to you!
- To make the crust, cube the cold butter and shortening and return to the fridge until ready to use.
- In a food processor or blender, add the flour, salt (I like to use chunky sea salt for a bit of crunch), and sugar. Pulse a few times to blend.
- Dump in the butter and shortening cubes and pulse about 10 times, or until the texture is pebbly and all the butter is coated.
- Next, slowly pour the ice water into the spout while pulsing. The dough should just come together into a ball and not be soggy.
- Cut the dough into two pieces and flatten into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 400F
- Make your filling -- just combine the filling ingredients and mix well!
- Roll out the dough quite thin, like you are making a pie crust. Use a circle cutter of any kind to cut uniform circles of dough. I used the lid to an empty bulk candy container. Check your Tupperware or Pyrex and you're sure to find something good!
- Working with one circle at a time, scoop a teaspoon-tablespoon of filling onto the center of the circle. Be sure to not overfill!
- Fold the dough in half and use a fork to crimp shut the edges. Or use whatever style you'd like to close them off.
- Use a fork or knife to pierce the center of one side as a vent.
- Lay all the pasties on a cookie sheet lined in parchment paper. Beat an egg in a small bowl and brush over all of the pies. Mix the cinnamon and sugar and sprinkle generously onto the now-egged pasties.
- Bake in the oven for 15-20 minutes or until golden brown.
- You can serve these with ice cream, or a dollop of whipping cream to use as a dip!
Share this Recipe
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| Servings |
Pies
|
Ingredients
Crust
- 1 1/2 Sticks Unsalted Butter COLD
- 1/3 Cup Vegetable Shortening COLD
- 3 Cups Flour
- 1 Teaspoon Kosher or Sea Salt
- 1 Tablespoon Sugar
- 1/2 Cup Ice Cold Water
Filling
- 1 Egg
- 1 Cup Pumpkin Puree
- 1/4 Cup Sugar
- 1 Teaspoon pumpkin pie spice
Ingredients
Crust
Filling
|
|
Instructions
- You can make homemade double crust using the recipe included here, or you can use store bought -- up to you!
- To make the crust, cube the cold butter and shortening and return to the fridge until ready to use.
- In a food processor or blender, add the flour, salt (I like to use chunky sea salt for a bit of crunch), and sugar. Pulse a few times to blend.
- Dump in the butter and shortening cubes and pulse about 10 times, or until the texture is pebbly and all the butter is coated.
- Next, slowly pour the ice water into the spout while pulsing. The dough should just come together into a ball and not be soggy.
- Cut the dough into two pieces and flatten into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 400F
- Make your filling -- just combine the filling ingredients and mix well!
- Roll out the dough quite thin, like you are making a pie crust. Use a circle cutter of any kind to cut uniform circles of dough. I used the lid to an empty bulk candy container. Check your Tupperware or Pyrex and you're sure to find something good!
- Working with one circle at a time, scoop a teaspoon-tablespoon of filling onto the center of the circle. Be sure to not overfill!
- Fold the dough in half and use a fork to crimp shut the edges. Or use whatever style you'd like to close them off.
- Use a fork or knife to pierce the center of one side as a vent.
- Lay all the pasties on a cookie sheet lined in parchment paper. Beat an egg in a small bowl and brush over all of the pies. Mix the cinnamon and sugar and sprinkle generously onto the now-egged pasties.
- Bake in the oven for 15-20 minutes or until golden brown.
- You can serve these with ice cream, or a dollop of whipping cream to use as a dip!
Share this Recipe
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