“Anything from the cart, dearies?”
–Harry Potter and the Sorcerer’s Stone, by JK Rowling
I had a pretty clear idea of what my version of Pumpkin Pasties should be. And now that it’s autumn, there was simply no resisting the tug of pumpkin-based recipes. More on those to come…
These pasties are delicious. Portable, yet moist, they can be easily enjoyed on a train, late summer picnic, lunchbox, or my favorite: slightly toasted for breakfast. With the cinnamon icing, it’s like a giant pumpkiny pop-tart, and I mean that in the very best way (like your 12 year old brain remembers them). It’s also a more straightforward recipe than some, which require double baking the filling.
Pair them with some cider, hot or cold, and they’re a must not only for your HP viewing parties, but also for all your autumnal gatherings.
Pumpkin Pasties Recipe
Prep: 15 minutes Baking: 10-15 minutes Cooling/icing: 30 minutes
Makes about 10-12 Pasties
Cook’s Notes: Although I wrote these directions for the pie mold I own, it’s easily adapted to suit what you have. See the notes at the very bottom of the post for details.
Ingredients for Crust:
- 3 cups flour
- 1 stick butter (1/2 cup)
- 1 tsp. salt
- 1 egg yolk (save the white!)
- 1/4 cup sugar
- 2 eggs
- 3/4 cup sugar
- 1 1 lb. can pumpkin
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 1/2 tsp. allspice
- 1/2 cup heavy cream
- 1/4 cup dried currants
- 1 egg white
- 1 cup powdered sugar
- 1 tsp. cinnamon
- water, if needed
Preheat your oven to 350F, and line a baking sheet with parchment.
Make your pastry dough: Mix together the dry ingredients. Rub in your butter, then add the egg yolk and enough cold water to bring the dough together. Set aside.
Mix the filling: Combine all ingredients until they are thoroughly mixed. Set aside.
Divide the pastry dough in half. Roll one half out to a thickness of about 1/4″. Use your cutter to cut out the desired shape. Fill with just enough filling that it won’t eek out the seams. Wet the edges with egg white, and cover with the top piece of pastry. Crimp the edges shut, and transfer the pit to the prepared baking sheet.
Brush the tops of the pasties with a bit of egg white, then sprinkle with cinnamon sugar. Bake for 10-15 minutes, or until the edges of the pasties are golden. Remove from baking sheet and allow to cool completely!
Make the icing: Beat what is left of your egg white until it’s frothy. Add the cinnamon and the confectioner’s sugar, 1/4 cup at a time, until the consistency is thick but drizzleable. If it becomes too thick, thin with a splash of water. Drizzle the icing over the cooled pasties, and serve!
Note: I used a pumpkin shaped hand pie mold from William-Sonoma. I looked and looked online, but for the life of me couldn’t find them for sale anywhere anymore. Instead, I’d suggest this half circle style press from Amazon, which I also have. If you’d like to just fake it, you can use large circles of dough, and crimp the edges with the tines of a fork.