Harry Potter lovers, rejoice! I’ve got sweet and savory pumpkin pasties for you today.
My friend Julie of Live Love Local Blog invited me over for a fall kick-off dinner last night and served the most amazing pumpkin pasties from Harry Potter. She served savory pumpkin pasties for an appetizer and sweet for dessert. Julie was kind enough to share the recipe with me so that I could share it with all of you!
She’s a huge Harry Potter fan and created this recipe for her Harry Potter party. She always makes half sweet and half savory, but you could obviously double one or the other of the filling recipes if you wanted to make just sweet or just savory.
I feel like sweet pumpkin pasties are more common but the savory ones blew me away. The combination of sharp cheddar, rosemary, and garlic had me absolutely swooning. I can’t wait for you to try this!
Sweet Pumpkin Pasties
7.5 oz of Pumpkin Purée (½ a Can)
Refrigerated Pie Dough
Flour for Dusting
1 Tbsp Butter
1 Tsp Cinnamon
1/2 Tsp Pumpkin Pie Seasoning
1/4 Tsp Allspice
1 Tbsp White Sugar
1 Tbsp Brown Sugar
1 Tbsp Melted Butter for Brushing
Savory Pumpkin Pasties
7.5 oz of Pumpkin Purée (½ a Can)
Refrigerated Pie Dough
Flour for Dusting
1 Tbsp Butter
1 Tbsp Minced Garlic
⅓ Cup Shredded Sharp Cheddar Cheese
⅓ Cup Shredded Mozzarella Cheese
1 Tsp Rosemary
1 Tsp Thyme
¼ Tsp Salt
½ Tsp Black Pepper
4 Hearty Shakes of 21 Seasoning Salute from Trader Joe’s
1 Tbsp Melted Butter for Brushing
- Thaw pie dough in refrigerator overnight.
- Preheat oven to 400F. Place parchment paper or tin foil on two baking sheets.
- Mix pumpkin puree with room temperature butter and all listed seasonings in a large bowl.
- Dust your rolling pin with flour, and roll your pie crust out to 1/8 inch thick. Make sure it isn’t too thick! I made that mistake the first time. Cut the dough into 4-inch circles or into pumpkin shapes with a cookie cutter.
- Spoon out about a teaspoon of the pumpkin mixture onto one side of your dough circles then fold them over to create half-moons. If you’re using a pumpkin-shaped cookie cutter, spoon the mixture onto one pumpkin cut out and place another on top. Crimp the edges of your pastry closed. Cut two tiny slits into the top of each to vent.
- Transfer pasties to baking sheets, and brush each with melted butter.
- Bake for about 30 minutes until lightly golden. Check on them every 10-15 minutes.
- Serve them and delight your guests!
Special thanks to Julie for this recipe. You can follow her on Instagram here.
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Stay magical,
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