Where Is My Spoon Recipes Sweet Recipes Harry Potter Pumpkin Pasty Recipe
pumpkin pasties and harry potter book
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Last Updated on 20/07/2020 by Adina

Harry Potter’s famous pumpkin pasties sold in the Hogwarts Express – flaky crust and a delicious spicy-sweet pumpkin filling.

Pumpkin Pasties Recipe (Harry Potter Inspired)

harry potter pumpkin pasties recipe

One of the most famous recipes from the Harry Potter world: pumpkin pasties with a sweet filling, which the young wizards can buy in the train on their way to Hogwarts.

I am a huuuuuuuuuuuuuuuuuuge Harry Potter fan. I have been reading the books since I was about 18 or 19, every year, all the books, in the order of their appearance. Normally I do that about this time of the year, this year I was a bit early though… I just felt the need to do it sometimes in the summer.

But as I am currently reading the books to my kids as well, I still get to sink into Harry’s world almost every day for a while. We just finished The Goblet Of Firepumpkin pasties, Harry Potter Pumpkin Pasty Recipe last night and we will start reading The Order Of The Phoenixpumpkin pasties, Harry Potter Pumpkin Pasty Recipe tonight. The first time I read the books in German as well, so it really never gets boring. 🙂

And Harry Potter moviespumpkin pasties, Harry Potter Pumpkin Pasty Recipe? I cannot even begin to count how many times I’ve seen them… I remember the first one that came out, I think I went to the cinema at least 5 times…

This pumpkin pasties recipe is the first in a small Harry Potter recipes series. There are so many of them mentioned throughout the books that I found it really difficult to choose. Everybody has heard of the famous butterbeer and the pumpkin juice, of the all-flavored beans and the chocolate frogs, but I wanted to go for some recipes that are more easily made at home.

Harry Potter's Pumpkin Pasties

What are pumpkin pasties?

I am starting with the pumpkin pastry that the Harry Potter books made famous: the pumpkin pasties. They are the first typical wizard food that Harry gets to eat when on his way to Hogwarts in the Hogwarts Express.

The pumpkin pasties are small pastry pockets filled with a delicious sweet and spicy pumpkin filling, similar to the Cornish pasties, which you can buy just about anywhere in England, but which are normally savory.

While reading about the pasties on the Internet I found many articles debating about the taste of the pumpkin pasties. Many think they are actually savory like a typical Cornish pasty. Some others think they are sweet.

I decided to go for the sweet version because that is the way I imagined the pasties to be from the very beginning. The Hogwarts Express trolley only sells sweets, so I have always taken it for granted that the pumpkin pasties are sweet as well.

Harry Potter's Pumpkin Pasties

Tips for making good pastry

  • Always use a kitchen scalepumpkin pasties, Harry Potter Pumpkin Pasty Recipe, especially when making pastry or any kind of dough or batter. Cup measuring is just too unprecise for baking.
  • Making shortcrust pastry is really easy, especially if you are using a stand mixer or another kitchen machine. I use the Thermomix to make the pastry.
  • Make sure the butter is very cold. To achieve that cut the butter into small cubes, place them in one layer on a plate and put them in the freezer for about 15 minutes, they should not be frozen but get really cold.
  • Process the dry ingredients with the butter only very shortly, the butter should not be completely blended into the mixture, you should still be able to see tiny pieces of butter in the mixture.
  • Don’t add all the cold water from the beginning, add 2 tablespoons, incorporate them and see if you need the extra tablespoon. It really depends on how exactly you weigh the flour and on the brand of the flour itself. The dough should hold together when you press a little bit of it between your fingers.
  • Refrigerate the pastry for several hours before using it.
  • If you make the pastry by hand, cut the butter into the flour mixture with a knife. Once the butter is incorporated, knead the pastry very very shortly to bring it into form.
  • Make sure that your hands are cold when you are working the pastry. Wash them with very cold water and dry them well.
  • Only use the fingertips and not the palms of your hands, they will still be too warm for the pastry.

Can I freeze shortcrust pastry?

  • You can make the pastry well in advance and keep it in the fridge, well wrapped in plastic foil/cling film. It keeps for at least 3-4 days in the fridge.
  • You can also freeze the pastry, it will keep for months.
  • I do that often with shortcrust pastry. I make a large batch and freeze the leftovers for later use.
Harry Potter's Pumpkin Pasties

Can I use ready-bought pastry?

  • Yes, of course!
  • If you don’t want to make the pastry (although it is really so quick and easy and tastes so good), you can always buy a ready-made shortcrust pastry, it is your decision.
  • I made a large batch of pastry but used only about the half for the pumpkin pastry, I weighed it, there were about 200 g/ 7 oz necessary for about 15 small pasties.

Can puff pastry be used as a pie crust?

  • Yes, it can.
  • Shortcrust pastry is typical for making pasties of any kind, but puff pastry sheets can be used instead. I mean, puff pastry tastes so good as well, who would not like it?
  • When using puff pastry, cut the dough circles as the pumpkin pastry recipe requires, fill, crimp, baste with egg wash, place on baking sheets, and bake until golden brown.
  • Make sure you read the puff pastry’s packet instructions regarding the baking time.
Harry Potter's Pumpkin Pasties

Pumpkin filling

What is pumpkin spice made of?

  • You will need some spices for the pumpkin filling.
  • As pumpkin spice is not available in Germany, I always mix my own spices to make pumpkin spice.
  • I use a combination of cinnamon, allspice, cardamom, and nutmeg. You can also add a pinch of ground ginger.
  • You can increase the amounts of these spices and make some pumpkin spice to last you for a whole pumpkin season.
  • Keep it in a well-sealed jar in a dark cool place, it will be fine for at least 2-3 months.
Harry Potter's Pumpkin Pasties
pumpkin pasties and harry potter book

Harry Potter Pumpkin Pasties Recipe

Yield: 15
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

Harry Potter's famous pumpkin pasties sold in the Hogwarts Express. Flaky crust and a delicious spicy-sweet pumpkin filling.

Ingredients

  • Pastry:
  • 175 g/ 6.2 oz/ 1 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar (leave out when you want to make a savory pie or pastry)
  • a pinch of salt
  • 140 g/ 5 oz/ ½ cup + 2 tablespoons (European style butter is best, it has less water)
  • 2-3 tablespoons very cold water
  • Alternative: 1 ready-made pie crust
  • Filling:
  • 100 g/ 3.5 oz/ scant ½ cup pumpkin puree, homemade or from a can (not pumpkin pie filling)
  • ¼ teaspoon cinnamon
  • a pinch of allspice
  • a pinch of cardamom
  • a pinch of nutmeg
  • 1 tablespoon granulated sugar
  • Egg wash:
  • 1 egg yolk
  • 2 tablespoons milk

Instructions

Pastry:

  1. Cut the butter into small cubes, place them in one layer on a plate and put them in the freezer for about 15 minutes, they should not be frozen but get really cold.
  2. In the meantime place the flour, sugar, and salt in the food processor/stand mixer. Mix well.
  3. Add the butter cubes and process shortly, about 10 pulses, but it depends on the machine you are using. The dough should just resemble breadcrumbs.
  4. Sprinkle with 2 tablespoons of the very cold water, and pulse a few times again until the dough comes together. Add the third tablespoon of water if necessary, sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of the flour itself. The dough should hold together when you press a little bit of it between your fingers.
  5. Form a ball, divide it into two portions, press each portion into a disc and wrap the discs tightly in plastic foil. You will only need one portion to make about 15 pasties.
  6. Refrigerate for at least 2 hours or overnight.
  7. Alternatively, you can use ready-made sweet shortcrust pastry.



Filling:

  1. If you want to make your own pumpkin puree halve and deseed a small pumpkin.
  2. Place the halves on a baking tray and bake at 200 degrees Celsius/ 400 degrees Fahrenheit for about 35-45 minutes or until the pumpkin is soft.
  3. Let cool a little, remove the skin, and puree the pumpkin flesh in the food processor.
  4. To make the filling you will only need about 100 g/ 3.5 oz/ 1/2 cup of it.
  5. Mix the pumpkin puree with the spices and set aside.

Make the pumpkin pasties:

  1. When ready to roll the dough, preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.
  2. Sprinkle the working surface with a little flour and roll one of the refrigerated dough discs, about 3 mm / 0.12 inches thick.
  3. Cut dough circles using a pastry cutter or the edge of a glass. My circles had a diameter of 8 cm/ 3.1 inch and the resulting pasties were small.
  4. After rolling the remaining scraps a couple of times as well I had 15 pasties.
  5. Spoon about ½ teaspoon of the filling on one side of the pastry circles, dab the pastry edges with a wet finger and fold the other side over. You will now have the half-moons.
  6. Press the edges with a fork to crimp and close them.
  7. Using a small sharp knife cut some tiny slits on top to create vents. I cut the vents in form of Harry's scar but you don't have to do that, an ordinary X will suffice.
  8. Place the pasties on a baking tray lined with baking paper.



Bake:

  1. Mix the egg yolk with the milk.
  2. Brush the pasties with some of the mixture and bake for about 15 to 20 minutes until nicely golden.
  3. Let cool on the baking tray for about 5 minutes, then carefully transfer to a wire rack to cool completely.

Notes

Always use a kitchen scale, cup measuring is too unprecise for making pastry.
You will not use it all, but the pastry freezes very well, making a smaller amount is possible, but not really worth it.

Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 62mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 2g

Nutritional information is not always accurate.

 

26 comments
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26 comments

Anca 17/11/2016 - 14:23

I love the idea of making the recipes from the books. Your pumpkin pasties look fab. x

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Brie 17/11/2016 - 15:06

Such a fun and tasty idea! These little pumpkin treats look perfect, you’ll have to bring some for the movie πŸ™‚ I can’t wait to see the other Harry Potter dishes you’ve come up with. Happy Anniversary!

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Denise Browning 17/11/2016 - 18:40

Interesting pasties… filled with 2 of my fave ingredients, pumpkin and cardamom. They look divine!!!!

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grace 18/11/2016 - 18:14

pockets of perfection! i love that pastry crust recipe too–couldn’t be easier! great dessert. πŸ™‚

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Kathy @ Beyond the Chicken Coop 19/11/2016 - 17:54

How fun that you can share these books with your kids! That is such a great way to promote the love of reading with them. These pumpkin pasties look like the perfect snack to nibble on while reading the books!

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Nima 17/03/2017 - 09:46

I love this recipe! I tried it for the first time today and it was delicious. I added a few of my own touches (an extra dash of cinnamon and a sprinkle of sugar on top with a dash of maple syrup in the batter) and it was still really amazing. The directions are perfect and the measurements are spot on as well. Thank you!

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Adina 17/03/2017 - 09:59

Thank you, Nima. It is so great to have such positive feedback, especially regarding the directions and measurements.

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Venni 15/10/2019 - 09:11

Hello! What kind of pumpkin (fresh not canned) would be best for this recipe?

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Adina 15/10/2019 - 15:56

Hi Venni. I am a fan of Hokkaido pumpkin, also called red kuri squash, I use that for almost all my pumpkin recipes, it tastes amazing and you don’t have to peel it. Butternut squash would also be great, but you have to peel that. Otherwise, make sure you choose a pumpkin or squash that is really flavorful, not the Halloween kind of pumpkin, they have no taste.

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Stephanie 12/09/2017 - 02:06

Just found this online when looking for harry potter recipes. My oldest just turned 8 so we are starting with the 1st book in the series via audiobook as a family. I am SUPER excited about finally sharing this book with him. I don’t know if we’ll be able to watch the movie with him – he gets scared easily but I am going to give it a try. So far he loves the weasley twins and laughed several times through the first few chapters. Keeping my fingers crossed and we’ll try these… love all the spices reminds me of pumpkin pie. Perfect for fall. Love your pictures. They are so good they were making me hungry lol. Do you have a fav character? πŸ™‚ My husband thinks Hermonie is whiny. I think she’s brilliant just slightly annoying during the first book as she’s so young and it shows. P.S. LOVE the idea of adding maple πŸ™‚

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Adina 12/09/2017 - 07:14

Hi Stephanie,
We have just finished reading all the books with the kids (9 and 6) and they were allowed to see all the movies too, but each one only after we finished reading the book, so that they already knew what was going to happen. Everything went well, no nightmares or anything. πŸ™‚ I think you should be safe with at least the first two of the movies, especially after reading the books. I don’t think I have a favorite character, I just love them all. πŸ™‚

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Norma Newman 04/10/2018 - 19:44

Once you make these, do they freeze well? Or do they break up and aren’t good coming out of the freezer and warmed up? I’m asking if this would be something good to do for a wedding, but need that extra time to work on them, so hoping freezing is an option.

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Adina 04/10/2018 - 19:57

Hi Norma. I have never frozen these particular pasties myself, but usually freezing unbaked pasties should be ok. Freeze them on a baking tray and transfer them to freezer bags once they are solid. Bake them directly from frozen and increase the baking time a little. Check to make sure that they are baked through by cutting one in the middle.

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Julie 09/02/2019 - 17:23

I’m confused. Are you looking for 2/3 cup or 2/3 of the total amount of flour to put in the blender first? I don’t really know who to figure out how much 2/3 of 1 1/4 cups is

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Julie 09/02/2019 - 17:23

I’m confused. Are you looking for 2/3 cup or 2/3 of the total amount of flour to put in the blender first? I don’t really know how to figure out how much 2/3 of 1 1/4 cups is

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Adina 09/02/2019 - 21:45

Hi Julie. You need a total of 1 1/4 cups. To get 2/3 out of that amount, just mentally divide the amount in 3 parts and use 2 of these parts. you don’t have to measure exactly, approximate with your eyes.

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Megan 14/04/2020 - 20:11

Very good recipe, but I found the 1/2 teaspoon of filling to be far too small. I did closer to 1-2 tablespoons which seemed like a better amount.

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Adina 15/04/2020 - 08:47

Hi Megan, I am glad you liked the pasties, and for sure you can use as much filling as it fits inside.

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Sydney 19/04/2020 - 22:45

Hello!! I’m wondering if you can help me out with this recipe. I did everything it said (or so I thought) but when it came time to assemble the actual pastries I don’t have NEARLY enough dough. I’m not sure why, but my discs came out very small to begin with, and then when you said to roll them out again to be 1.8″ thick, I can’t…there’s no way I could make 15 out of the amount of dough I have. Help????

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Adina 20/04/2020 - 12:48

Hi Sydney. I am not sure what went wrong. Did you measure the ingredients well? I usually get 15 of them, one more or less is fine. Did you roll the dough scraps again and use those to make further pasties?

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Fellow Potterhead 17/07/2020 - 03:15

I think it might be because there’s a slight error in the mentioned measurements… 3mm is not 1.8 inches, but more like 0.12 inches… 3 cm is 1.8 inches πŸ™‚ fabulous recipe otherwise! Much appreciated!

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Adina 17/07/2020 - 07:54

Oh, thank you.

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Natalie Olofsson 02/05/2020 - 00:49

Amazing recipe! I added extra cinnamon and brown sugar to the crust before baking.

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Adina 02/05/2020 - 08:02

So glad to hear it, Natalie. Thank you for the feedback. πŸ™‚

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Olivia 22/09/2020 - 13:36

I’m late catching up Harry Potter anything – made these for my almost 10 yr old son as a test for his upcoming HP birthday party. He LOVED them! The filling itself gives a delicate flavor, almost not noticeable, but the color. The dough was still soft and flaky next morning and he devoured it for breakfast. It is a wonderful recipe, will try a savory version too. Time consuming, but made with real ingredients! Thank you!

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Adina 22/09/2020 - 14:40

I am so happy to hear it, Olivia, thank you for taking the time for the feedback. My kids like them as well, despite the pumpkin, which is not always a hit with them. πŸ™‚ But anything labeled Harry Potter has to be good!

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