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He had never had any money for sweets with the Dursleys, and now that he had pockets rattling with gold and silver he was ready to buy as many Mars Bars as he could carry — but the woman didn’t have Mars Bars. What she did have were Bettie Bott’s Every Flavor Beans, Drooble’s Best Blowing Gum, Chocolate Frogs. Pumpkin Pasties, Cauldron Cakes, Licorice Wands, and a number of other strange things Harry had never seen in his life. Not wanting to miss anything, he got some of everything and paid the woman eleven silver Sickles and seven bronze Knuts. Ron stared as Harry brought it all back into the compartment and tipped it onto an empty seat.

“Hungry, are you?”

“Starving,” said Harry, taking a large bite out of a pumpkin pasty.

Ron had taken out a lumpy package and unwrapped it. There were four sandwiches inside. He pulled one of them apart and said, “She always forgets I don’t like corned beef.”

“Swap you for one of these,” said Harry, holding up a pasty. “Go on –“

“You don’t want this, it’s all dry,” said Ron. “She hasn’t got much time,” he added quickly, “you know, with five of us.”

“Go on, have a pasty,” said Harry, who had never had anything to share before or, indeed, anyone to share it with. It was a nice feeling, sitting there with Ron, eating their way through all Harry’s pasties, cakes, and sweets (the sandwiches lay forgotten).

– Harry Potter and the Sorcerer’s Stone

Making friends with food is the first lesson you learn in school

I’ve always felt that sharing food is one of the best ways to make friends. Think about how many friends you made in grade school when you swapped items from your lunch box. That’s friend-making 101 and that’s exactly why your mom packed those extra Teddy Grahams in your lunch box. She didn’t leave those bad boys all for you, those were Grade-A friend-making currency.

Harry’s first introduction to making a friend was sharing his Pumpkin Pasties and other sweets with Ron Weasley on his first train journey to Hogwarts. It’s the moment that you know Harry finally has the opportunity to forge the love and friendship he has been lacking in his first 11 years with the Dursleys, and one of my favorite moments from this series. Just like the confection found on the Hogwarts express, these Pumpkin Pasties are a magical treat to be shared with new and old friends alike.

Two fillings for your Harry Potter-inspired pumpkin pasties: One sweet & one savory

I always assumed that the Pumpkin Pasties in Harry Potter were a sweet confection as they were purchased from the Honeydukes Express Trolley in the Hogwart Express. However, I really wanted to experiment with a savory filling too because I thought these would make a spectacular main dish for dinner. In the end, I chose to make two fillings for these Pumpkin Pasties; one sweet and one savory.

The sweet pumpkin filling includes traditional pumpkin pie spices such as cinnamon, nutmeg, clove, and vanilla, but is elevated further with a creamy mascarpone cheese which makes these extra rich and delectable. These sweet pasties are just begging to be eaten for brunch or consumed for dessert with a crisp glass of eggnog around the holidays.

The savory pumpkin filling includes a rich and hearty mix of Italian sausage, herbs, gruyere, and cheddar. These are perfect eaten on their own as a main course or served alongside a bowl of soup in the fall and winter months.

Puff pastry options for those who are gluten-free

These Pumpkin Pasties are easily adapted for gluten-free diets by using gluten-free puff pastry or pie crust. My two favorite options are the following:

Bob’s Red Mill Gluten-Free Pie Crust

Bob’s Red Mill makes a great gluten-free pie crust mix that they’ve helpfully adapted into a puff pastry on their website. The process to make any type of puff pastry takes a bit more than 20 hours but is incredibly simple to make. Don’t let the process time scare you off! The majority of this is chill time in the fridge between each fold, not the actual time you’ll spend in the kitchen. Start this dough a day or two ahead of when you need it and you’ll be in business for some of the best buttery, flaky gluten-free layers anyone has ever had on Pumpkin Pasties before.

geefree Gluten-Free Puff Pastry Sheets

If you’re not interested in making your own puff pastry, geefree makes gluten-free puff pastry sheets that you can purchase pre-made in the freezer section. The photos of Gluten-Free Pumpkin Pasties currently in this post are those made with geefree gluten-free puff pastry sheets. As you can see, the lamination is limited compared to traditional puff pastry. This is a good option for those who are completely gluten-free who do not want to put the time into making homemade puff pastry. However, I prefer the Bob’s Red Mill gluten-free recipe because it produces a laminated (layered) dough closer to traditional puff pastry.

*If you are not gluten-free, there are endless options for pre-made frozen puff pastry sheets that can be used in this recipe, or you can use your favorite pie crust.

Pro tip for a better pasty

No matter what type of dough you use, it’s important that you allow the filling to cool before adding it to the chilled dough. If you add hot filling to the dough you will almost certainly end up with melted, unstable dough that is difficult to work with and full of holes for the filling to ooze out of. For the savory Pumpkin Pasties, I pre-cook the sausage rather than using raw so I don’t have to worry about the pastry dough over-baking in order for the meat to reach adequate internal temperature.

Room temperature filling is fine, cold is better, so feel free to make your filling ahead of time and chill in the fridge before rolling and filling your dough. If your pastry begins to soften to the point where it’s hard to work with, pop it in the freezer for a few minutes to firm up.

A note for special diets

The filling of these Pumpkin Pasties fit gluten-free diets and the filling contain no refined sugars.

The Bob’s Red Mill gluten-free puff pastry contains a negligible amount of refined sugar cane in the pastry mix (2g per serving of mix). The geefree gluten-free puff pastry sheets also contain a negligible amount of sugar in their pre-made sheets (1g per 1.5oz serving).

LOOKING FOR MORE HARRY POTTER CONTENT?

I’m celebrating Harry Potter and J.K. Rowling’s birthdays on July 31st by filling the month with all things Potter. Check back regularly to see additional Harry Potter recipes and content linked HERE.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Pumpkin Pasties – Sweet and Savory Versions ★ ★ ★ ★ ★ 5 from 31 reviews Author: Whip & Wander

Whip & Wander Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 20 pasties 1 x

Category: Brunch, Main Course

Method: Stovetop / Oven

Cuisine: British

Diet: Gluten Free Print Pin Scale 1x 2x 3x Ingredients For sweet pasties: 1 batch Bob’s Red Mill gluten-free puff pastry, prepared – or puff pastry sheets of your choice

batch Bob’s Red Mill gluten-free puff pastry, prepared – or puff pastry sheets of your choice 1 cup unsweetened pumpkin puree

unsweetened pumpkin puree 3 tbsp mascarpone cheese

mascarpone cheese 2 1/2 tbsp raw honey

raw honey 1/2 tsp vanilla

vanilla 1/4 tsp cinnamon

cinnamon 1/8 tsp cloves

cloves 1/8 tsp nutmeg

nutmeg 1 egg, lightly whipped For savory pasties: 1 batch Bob’s Red Mill gluten-free puff pastry, prepared – or puff pastry sheets of your choice

batch Bob’s Red Mill gluten-free puff pastry, prepared – or puff pastry sheets of your choice 1/2 cup fully-cooked ground Italian sausage, chilled

fully-cooked ground Italian sausage, chilled 1/2 cup unsweetened pumpkin puree

unsweetened pumpkin puree 1/4 cup gruyere cheese, shredded

gruyere cheese, shredded 1/4 cup sharp cheddar cheese, shredded

sharp cheddar cheese, shredded 1/2 tsp dried sage

dried sage 1/2 tsp sea salt

sea salt 1/4 tsp cracked black pepper

cracked black pepper pinch of nutmeg

1 egg, lightly whipped Instructions For sweet pasties: In a medium bowl, mix pumpkin puree, mascarpone cheese, honey, vanilla, cinnamon, cloves, and nutmeg. Roll out puff pastry and cut with pastry round. I used the 3.875″ circle from this set. Fill each pastry round with 2-3 tsp pumpkin mix. Be careful not to overfill as this mix easily finds it’s way out of unsealed edges. Pinch edges as you fill each pastie and then use a fork to crimp them, if desired. Add two small slices in the tops of each pastie. Wash each pastie with the lightly whipped egg. Line a baking sheet with a silicone baking liner or parchment paper. Place the pasties on top and place in freezer for atleast 10 minutes to firm up. Preheat oven to 400 degrees F (205 C). Bake frozen pasties for a minimum of 20 minutes. If you pasties spent more than 10 minutes in the freezer, they may up to an additional 10 minutes in the oven. Remove from oven when pasties are golden brown. For savory pasties: In a medium bowl, mix Italian sausage, pumpkin puree, gruyere cheese, cheddar cheese, sage, salt, pepper, and nutmeg. Roll out puff pastry and cut with pastry round. I used the 3.875″ circle from this set. Fill each pastry round with 1 tbsp pumpkin mix. Be careful not to overfill. Pinch edges as you fill each pastie and then use a fork to crimp them, if desired. Add two small slices in the tops of each pastie. Wash each pastie with the lightly whipped egg. Line a baking sheet with a silicone baking liner or parchment paper. Place the pasties on top and place in freezer for atleast 10 minutes to firm up. Preheat oven to 400 degrees F (205 C). Bake frozen pasties for a minimum of 20 minutes. If you pasties spent more than 10 minutes in the freezer, they may up to an additional 10 minutes in the oven. Remove from oven when pasties are golden brown. Notes No matter what type of dough you use, it’s important that you allow the filling to cool before adding it to the chilled dough. If you add hot filling to the dough you will almost certainly end up with melted, unstable dough that is difficult to work with and full of holes for the filling to ooze out of. For the savory Pumpkin Pasties, I pre-cook the sausage rather than using raw so I don’t have to worry about the pastry dough over-baking in order for the meat to reach adequate internal temperature. Room temperature filling is fine, cold is better, so feel free to make your filling ahead of time and chill in the fridge before rolling and filling your dough. If your pastry begins to soften to the point where it’s hard to work with, pop it in the freezer for a few minutes to firm up. Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Keywords: Pumpkin Pasties