Welcome to Bookish Recipes, a feature on the blog where I cook or bake a recipe from a book I have loved and share the result with you. This time the recipe is inspired by Harry Potter again. Earlier this year I made Hagrid's Rock Cakes and they were a roaring success so I decided to try my hand at Pumpkin Pasties as Halloween is fast approaching!
As you know, Harry loves pumpkin pasties and after trying this recipe, I'm a convert too. This is delicious! I decided to go for a salty filling and I think it was the best decision. Also, I found this free printable for the the boxes here, I think it looks really cute. This is how I made them:
- 1 1/4 cups flour
- 1 tbsp sugar
- 5 tbsp butter (70 g)
- 3 tbsp shortening (40 g)
- 4-6 tbsp ice water
- 1/2 medium pumpkin roasted
- 4 tbsp butter
- 1 clove garlic
- 1/2 cup cheese
- salt and pepper
1) To make the pastry crust: Mix flour, sugar and salt. Add chunks of butter and shortening into the mixture and cut them into it, with a food processor or using two knives. Have a look at this video to see how to do it with knives and also, if you prefer a sweet version, you can also follow the recipe on the video.
2) Transfer it into a mixing bowl and add 4 tbsp of ice water. Toss with a spatula until combined. Add more water if the dough is still dry.
3) Form a ball of dough and wrap it in plastic wrap. Put it in the fridge for at least one hour.
4) While the dough is in the fridge, roast the pumpkin. Mash the hot pumpkin with the butter and stir in the grated garlic and the grated cheese. Season it too.
5) Pre-heat oven to 200º. Roll the pie dough to 1 inch thick and cut 7 inches circles (18 cm). Another option is to cut the dough with a cutter in the shape of a pumpkin (that's what I did).
6) Spoon the pumpkin mixture in the middle of the circles/pumpkins. If you have circles, fold them to form half moons. If you have pumpkins just put another pumpkin on top. Seal the edges with a fork.
7) Cut slivers on top and rub the yolk of an egg if you want a golden finish.
8) Place in a baking sheet and bake for 25-30 minutes.
Serve hot and enjoy! These are probably my new favourite autumn dish and I'm sure I'll be making more this weekend to celebrate Halloween!