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)
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 Fire last night and we will start reading The Order Of The Phoenix tonight. The first time I read the books in German as well, so it really never gets boring. 🙂 (Amazon affiliate links)
And Harry Potter movies? 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... (Amazon affiliate link)
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.
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.
Tips for making good pastry
- Always use a kitchen scale, especially when making pastry or any kind of dough or batter. Cup measuring is just too unprecise for baking. (Amazon affiliate link)
- 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.
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.
How to cut and fill the pasties?
- Roll the pastry on the lightly floured working surface or, if using bought pastry, unroll it on its paper.
- Cut the circles and remove the dough in between the circles.
- Place some filling on one side of the circles.
- Dab the pastry edges with a wet finger and fold the other side over. You will now have the half-moons. Crimp with a fork and cut the vents to resemble the scar.
- Roll the scraps again to make more 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.
Pumpkin filling
- You will need some pumpkin puree to make the filling.
- Here you can learn how to roast a pumpkin. I only needed a very small portion of pumpkin puree to make the pumpkin pasties.
- You can use the rest to make roasted pumpkin soup, no-bake pumpkin cheesecake, chocolate chip pumpkin muffins, pumpkin pancakes, smoothies, curries and so on.
- You could use pumpkin puree from a can as well. NOT pumpkin pie filling.
Savory filling:
- Leave out the sugar and top the filling with a little grated cheese.
- Proceed with the recipe.
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 Pumpkin Pasties Recipe
Ingredients
- Pastry: (Note 1, 2)
- 175 g all-purpose flour 6.2 oz/ 1 ½ cups
- 1 tablespoon granulated sugar leave out when you want to make a savory pie or pastry
- a pinch of salt
- 140 g unsalted butter 5 oz/ ½ cup + 2 tablespoons (Note 3)
- 2-3 tablespoons very cold water
- Alternative: 1 ready-made pie crust
- Filling:
- 100 g pumpkin puree 3.5 oz/ scant ½ cup, 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:
- Cool butter: 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.
- Mix flour, sugar, and salt in the food processor/stand mixer.
- Add butter cubes and process shortly, about 10 pulses, but it depends on the machine you are using. The dough should resemble breadcrumbs.
- Sprinkle with 2 tablespoons of icy 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.
- Refrigerate: Form a ball, divide it into two portions, press each piece into a disc and wrap the discs tightly in plastic foil. You will only need one portion to make about 15 pasties. Refrigerate for at least 2 hours or overnight.
- Alternatively, you can use a ready-made sweet shortcrust pastry.
Filling:
- If you want to make your pumpkin puree, halve and deseed a small pumpkin. 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. Let cool a little, remove the skin, and puree the pumpkin flesh in the food processor.To make the filling, you will only need about 100 g/ 3.5 oz/ ½ cup of it.
- Mix 100 g/ 3.5 oz/ ½ cup pumpkin puree with the spices and set aside.
Make the pumpkin pasties:
- When ready to roll the dough, preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.
- Roll dough: Sprinkle the working surface with a bit of flour and roll one of the refrigerated dough discs, about 3 mm / 0.12 inches thick.
- Cut dough circles using a pastry cutter or the edge of a glass. My circles had a diameter of 8 cm/ 3.1 inches, and the resulting pasties were small. After rolling the remaining scraps a couple of times as well, I had 15 pasties.
- Fill pasties: 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.
- Crimp: Press the edges with a fork to crimp and close them.
- Cut vents: Using a small sharp knife, cut some tiny slits on top to create vents. I cut the vents in the form of Harry's scar, but you don't have to do that; an ordinary X will suffice.
- Place the pasties on a baking tray lined with baking paper.
Bake:
- Egg wash: Mix the egg yolk with the milk. Brush the pasties.
- Bake for about 15 to 20 minutes until nicely golden.
- Let cool on the baking tray for about 5 minutes, then carefully transfer to a wire rack to cool completely.
Notes
- Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
- You will not use it all, but the pastry freezes very well, making a smaller amount is possible, but not really worth it.
- European style butter is best; it has less water.
Anca says
I love the idea of making the recipes from the books. Your pumpkin pasties look fab. x
Brie says
Such a fun and tasty idea! These little pumpkin treats look perfect, you'll have to bring some for the movie 🙂 I can't wait to see the other Harry Potter dishes you've come up with. Happy Anniversary!
Denise Browning says
Interesting pasties... filled with 2 of my fave ingredients, pumpkin and cardamom. They look divine!!!!
grace says
pockets of perfection! i love that pastry crust recipe too--couldn't be easier! great dessert. 🙂
Allie says
@grace, yes of course
Kathy @ Beyond the Chicken Coop says
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!
Nima says
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!
Adina says
Thank you, Nima. It is so great to have such positive feedback, especially regarding the directions and measurements.
Venni says
Hello! What kind of pumpkin (fresh not canned) would be best for this recipe?
Adina says
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.
Stephanie says
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? 🙂 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 🙂
Adina says
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. 🙂 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. 🙂
Norma Newman says
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.
Adina says
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.
Julie says
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
Julie says
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
Adina says
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.
Megan says
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.
Adina says
Hi Megan, I am glad you liked the pasties, and for sure you can use as much filling as it fits inside.
Sydney says
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????
Adina says
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?
Fellow Potterhead says
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 🙂 fabulous recipe otherwise! Much appreciated!
Adina says
Oh, thank you.
Natalie Olofsson says
Amazing recipe! I added extra cinnamon and brown sugar to the crust before baking.
Adina says
So glad to hear it, Natalie. Thank you for the feedback. 🙂
Olivia says
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!
Adina says
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. 🙂 But anything labeled Harry Potter has to be good!
Feather says
Thank you so much for weighing the ingredients!!!!!
Adina says
I never do it any other way, so much preciser, easier and cleaner. 🙂
Anonymous says
This was the best thing I ever made!!!!!! I was worried it would taste wierd since I'm not such a fan of pumpkins but I tasted amazing. ❤️ I used ready made dough because I don't have a mixer so I couldn't dice the butter but other than that perfect!!! ❤️
Adina says
This is so great to hear! I am so happy you liked it!
Madison Paige says
@Adina, I plan to make the recipe, but wasn't sure if these were best eaten fresh or if they could last overnight for a party! Which would you recommend?
Adina says
Hi Madison. Fresh would be best, but they will still taste good if baked in advance. Maybe the best compromise would be to prepare the filling and the dough in advance but only fill and bake the pastries on the day of the party. Keep the filling in an airtight container in the fridge, the dough wrapped in foil (in the refrigerator as well); they will keep well for at least 2-3 days. Happy baking!
Kari says
The filling to crust ratio was off for everyone in my family. Next time we will do it with bigger circles so we have more filling inside. If you like lots of crust, this way is for you!
Kathy says
Turned out GREAT! Baked in my air fryer. Used the extra dough to roll out and make a large pasty for the center of the serving plate that the smaller ones will all go around. I used pre-made refrigerated pie dough and it worked perfect.
Adina says
Hi Kathy. So happy to hear it. It never occured to me to use the air fryer for this recipe. It sounds great!
Sarah says
Hi what type of cheese did you use while doing the savory option? Thank you!
Adina says
Hi Sarah. That was Gouda, but you can use Cheddar or whatever you like.