One of the things I love about Halloween is all the fun recipes that are circulating this time of year. And what books comes to mind when you think of Halloween and food? The Harry Potter books, of course! I mean, hello, they drink pumpkin juice for crying out loud.
Now I wasn’t brave enough to try some pumpkin juice (because let’s be honest, that does not sound at all appetizing), but the Harry Potter books are so chock full of yummy confections that I just had to try a few for myself. So I rounded up a few house elves and consulted The Unofficial Harry Potter Cookbook by Dinah Bucholz (AdamsMedia) for some bookish treats.
First up was the Hogwart’s Express food trolley favourite, Pumpkin Pasties. Now I was a bit concerned about this recipe when it didn’t call for evaporated milk, but I was pleased with the final result. Here is how to make them:
1 ¼ cups all-purpose flour
1 tbsp. granulated sugar
¼ tsp. salt
5 tbsp. cold butter, cut into chunks
3 tbsp. vegetable shortening, chilled and cut into chunks
4-6 tbsp. ice water
**I cheated and used pre-made pie crust dough from Pillsbury to save on time but if you are feeling particularly domestic, go for it.
1 cup canned pumpkin (not pumpkin pie filling!)
¼ cup granulated sugar
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
1. Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Scatter the butter and shortening over the flour mixture. Pulse about 15 times until the mixture resembles coarse yellow meal, with no white powdery bits remaining.
2. Transfer the mixture into a large mixing bowl. Sprinkle 4 tablespoons of cold water over the mixture. Toss the mixture together with a spatula until it starts to clump together. If it’s too dry, add more water 1 tbsp. at a time. Gather the dough into a ball and pat it into a disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
3. Combine the pumpkin, sugar, nutmeg, and cinnamon in a mixing bowl. Mix well. Preheat oven to 400°F. Roll out the dough 1/8-inch thick. Use a saucer to cut out 6-inch circles (we used the lid of the pumpkin can instead).
4. Put 2 to 3 tbsp. of filling in the center of each circle of dough. Moisten the edges with water (with a pastry brush works well), fold the dough over the filling, and crimp with a fork to seal the edges. Cut slices to make vents (we cut HP into a few, just because). Bake on an ungreased cookie sheet for 30 minutes or until golden brown.
Makes 6 pasties (though we made a double batch to use up the pie dough).
Source: Bucholz, Dinah. “Treats from the Train: Pumpkin Pasties.” The Unofficial Harry Potter Cookbook. AdamsMedia. 2010. p 39.
These cute little pasties are pretty tasty—they’re basically mini pumpkin pies—though I would have liked mine with ice cream or whip cream. Keep a close eye on them, as they are easy to over-cook. With the exception of taking them in and out of the oven, I liked that this recipe is very kid-friendly.
Check back tomorrow to find out how to make treacle fudge.
This post is part of the month long feature Happy Hallow’Read! Don’t forget to check out more Happy Hallow’Read posts and the spectacularly spooky giveaways! (Details here.)