Harry Potter's pumpkin pasties are sold in the Hogwarts Express - flaky crust and a delicious spicy-sweet pumpkin filling.
One of the most famous recipes from the Harry Potter world is pumpkin pasties with a sweet filling, which the young wizards can buy on the train on their way to Hogwarts.
Ingredients: 10 | Prep Time: 45 minutes | Cook Time: 20 minutes | Servings: 30 pasties | Difficulty: Medium
Featured comments
Kathy: 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.
Anonymous: 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!!! ❤️
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Pumpkin Pasties Recipe (Harry Potter Inspired)
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.
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. 🙂
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...
This pumpkin pasties recipe is the first in my Harry Potter series. With so many magical foods mentioned in the books, it was hard to choose where to start. Everyone knows butterbeer, pumpkin juice, Bertie Bott's Every Flavor Beans, and chocolate frogs - but I wanted to begin with something simple and easy to make 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 on the Hogwarts Express.
The pumpkin pasties are small pastry pockets filled with a delicious, sweet, and spicy pumpkin filling, similar to the Cornish pasties, but which are normally savory.
I chose the sweet version because I've always imagined the Hogwarts Express pumpkin pasties that way - after all, the trolley only sells sweets.
Recipe ingredients
The pastry: You can make it following today's recipe - super easy! Or - even easier - you can use store-bought shortcrust pastry.
- I made a large batch of pastry, but used only about half for the pumpkin pastry. I weighed it, and there were about 7 oz/ 200 g necessary for about 15 small pasties. You will get about 30 pasties if you use the whole batch of pastry.
- THE BEST SOLUTION: Use half of the pastry to make the original pasties and the other half to make savory ones with cheese.
Sweet filling: Pumpkin puree - canned or homemade (see how to make it in this recipe for How to Roast a Pumpkin). You will also need a bit of sugar and spices: cinnamon, nutmeg, allspice, and cardamom.
Savory filling: Leave out the sugar and sprinkle the pumpkin filling with a little bit of grated cheese - I like Cheddar.
See the recipe card for full information on ingredients and quantities.
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 imprecise 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.
How to make pumpkin pasties?
How to make the pasty dough?
Step #1: Mix flour, sugar, and salt in the food processor/stand mixer. Add the cold butter cubes and process shortly, about 10 pulses (it depends on the machine you are using). The dough should resemble breadcrumbs.
Step #2: Add 2 tablespoons of icy water and pulse until the dough comes together. If needed, add a third tablespoon. The dough is ready when it holds together when pressed between your fingers. Form two discs, wrap and chill them for at least 2 hours or overnight.
Tip: Fill half of the pastry with the sweet filling. Then either double the sweet filling to make 30 pasties, prepare a sugar-free batch for savory pasties with cheese, or freeze the remaining dough for later.
How to cut and fill the pasties?
Step #3: Roll one of the refrigerated dough discs, about 3 mm / 0.12 inches thick. Cut out circles. Mine were about 3 inches/ 8 cm wide, making small, bite-sized pasties. Roll the scraps again to make more pasties.
Step #4: Place about ½ teaspoon of filling on one side of each dough circle.
Step #5: Moisten the edges with water, then fold over to form half-moons. Press the edges with a fork to crimp and close them.
Step #6: Savory-filled pasties: Use sugarless pumpkin filling and add a bit of grated cheese to each pasty.
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 vegan 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.
Recipe FAQs
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.
Yes. 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.
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
Equipment
- Food processor
- Cookie cutter or glass diameter of 8 cm/ 3 inches
- Baking sheet
- Small bowl
- Small brush
Ingredients
Pastry (Notes 1,2)
- 175 g all-purpose flour
- 1 tablespoon granulated sugar
- a pinch of salt
- 140 g unsalted butter
- 2-3 tablespoons very cold water
Alternative: 1 ready-made pie crust
Pumpkin pasty filling (Note 3):
- 100 g 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:
- 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, only get really cold.140 g unsalted butter
- Mix flour, sugar, and salt in the food processor/stand mixer.175 g all-purpose flour + 1 tablespoon granulated sugar + a pinch of salt
- 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:
- Make pumpkin puree (optional): 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°C/ 400°F 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/ ½ cup of it.
- Make pasty filling: Mix pumpkin puree with the spices and set aside.100 g pumpkin puree + ¼ teaspoon cinnamon + a pinch of allspice + a pinch of cardamom + a pinch of nutmeg + 1 tablespoon granulated sugar
Make the pumpkin pasties:
- When ready to roll the dough, preheat the oven to 200°C/ 400°C.
- 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 inches, and the resulting pasties were small. After rolling the remaining scraps a couple of times as well, I had 15 pasties.
- Optional savory filling (Note 4): Roll out the remaining dough, cut about 15 circles, and fill them with a savory mixture. Omit the sugar from the pumpkin filling and sprinkle a little grated cheese on top before sealing the 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.1 egg yolk + 2 tablespoons milk
- Bake for about 15 to 20 minutes until nicely golden.
- Let cool on the baking sheet for about 5 minutes, then carefully transfer to a wire rack to cool completely.
Notes
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
- Pastry: You will have enough pastry for 2 batches of pasties.
- Sweet filling: The quantities below are enough to fill half of the pastry (about 15 pasties). If you want to use all the dough, double the filling amount - or even better, make one batch of sweet filling and one of savory.
- Savory filling: Omit the sugar from the mixture and sprinkle a little grated cheese (Cheddar or similar) over the filling before sealing the pasties.
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. 🙂
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.
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????
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.
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.
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
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.
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. 🙂
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 🙂
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.
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!
grace says
pockets of perfection! i love that pastry crust recipe too--couldn't be easier! great dessert. 🙂
Allie says
@grace, yes of course
Denise Browning says
Interesting pasties... filled with 2 of my fave ingredients, pumpkin and cardamom. They look divine!!!!
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!
Anca says
I love the idea of making the recipes from the books. Your pumpkin pasties look fab. x