These enchanting Pumpkin Pasties, inspired by the magical world of Harry Potter, boast a flaky, buttery cinnamon crust filled with a delightful pumpkin mixture, all topped off with a sweet, dreamy glaze.
INGREDIENTS
Pasty Dough:
- 3 cups (360 grams) all-purpose flour
- 2 tablespoons powdered sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 20 tablespoons (300 grams) unsalted butter, cold and cubed
- ½ cup (70 grams) milk (or water)
Pumpkin Filling:
- 2 egg yolks
- 1 teaspoon vanilla extract
- ⅓ cup packed (70 grams) light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1 (15-ounce) can pumpkin puree
Glaze:
- 1½ cups (175 grams) powdered sugar
- 2-3 tablespoons (30-45 grams) milk
- 1½ teaspoons vanilla extract
INSTRUCTIONS
Make the Pastry Dough:
- In the bowl of a food processor, combine the flour, powdered sugar, cinnamon, and salt. Pulse until mixed. Add the cold butter and pulse 7 times.
- With the motor running, pour in the milk and continue processing until the dough forms a cohesive ball around the blade.
- Remove the dough and wrap it in plastic wrap, shaping it into a rectangle. Refrigerate for at least 2 hours, or preferably overnight.
Make the Filling:
- In a bowl, whisk together the egg yolks, vanilla extract, brown sugar, cinnamon, nutmeg, cloves, and pumpkin puree until smooth.
Assemble and Bake the Pasties:
- Take the chilled dough from the fridge and let it rest for 5-10 minutes to soften slightly. Divide the dough in half.
- On a floured surface, roll out one half of the dough into a 12” x 12” rectangle, about ⅛” thick. Cut or stamp out 5¼” circles from the dough. Repeat with the other half of the dough. Gather up any dough scraps, roll them out again, and cut out additional circles. Chill any soft dough circles in the fridge for 15-20 minutes if needed.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Lightly brush water around the edge of one half of each dough circle using a pastry brush. Spoon ⅓ cup of the pumpkin filling into the center of each circle.
- Gently fold the dough over to form a half-moon shape, sealing the edges well to trap the filling inside. Crimp the edges for a traditional pasty look. Place each pasty on the prepared baking sheet.
- Chill the pasties on the tray in the fridge for at least 30 minutes before baking.
- Bake the pasties for about 25 minutes, or until the bottoms are lightly golden. Transfer to a rack and allow them to cool.
Make the Glaze:
- In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Once the pasties have cooled, place about 2 tablespoons of glaze on each and gently spread it to the edges. Let the glaze set before serving.
NOTES
- The filling should be made and used immediately; letting it sit will cause it to loosen, making it harder to fill the pasties.
- If you don’t have a 5” or 5½” circle cutter, you can use the rim of a bowl (a 5¼” bowl works well) to stencil and cut the dough circles.
- The pasties can be stored at room temperature for up to 3 days in a sealed container. Make sure the glaze has fully set before stacking.
- Unfrosted pasties can be frozen for up to 1 month, either baked or unbaked. Defrost at room temperature.
