“Hungry, are you?”
“Starving,” said Harry, taking a large bite out of a pumpkin pastry.
-Harry Potter and the Philosopher’s Stone, J.K. Rowling
Wanna see magic?
Just make these, set them in front of a few people and ‘poof!’, they disappear.
- 2½ cups plain flour
- 2 tbsp castor sugar
- ½ tsp salt
- 226g chunks of cold butter
- ¾ cup of ice water
- ¼ cup white sugar
- ¼ tsp pumpkin pie spice
- 1 cup of pureed pumpkin (canned or homemade works. Steam a chopped-up-seeds-scooped-out pumpkin –butternut is my fav here in Australia- until mushy. Scoop the pumpkin mush/pulp from the skin into a blender and turn on until pureed.)
- Pulse together the flour, castor sugar, salt, cold butter and ice water.
- Too dry, add extra ice water a tbsp at a time. Too wet, add more flour bit by bit.
- Once mixed well together, knead it into a ball, wrap with clingwrap and place in the fridge for an hour.
- In a bowl, stir together the white sugar, pumpkin pie spice and pureed pumpkin.
- Preheat oven to 400oF/~200oC.
- Roll out the dough to ⅛ inch or 3-4 mm thick, and punch out pumpkins with a pumpkin shaped cookie cutter.
- For half of the punched out dough, put slices in for ventilation.
- My pumpkin cookie cutter cut shapes about 10cm wide.
- I scooped about a tbsp of pumpkin mix onto on pumpkin cut out, stretch edges slightly and place a ‘ventilation pumpkin cut out’ on top, and crimped the edges together.
- Place these on a baking tray and place in the oven for about 20-25 minutes. They’ll be golden when they’re ready to come out.
This recipe comes from the unofficial Harry Potter cookbook. But using pumpkin cookie cutters and this free printable packaging that I’ve made below, turns these easy pumpkin pasties into a wonderful party favour.