Pumpkin Pasties
Taste the magic with this Harry Potter inspired pumpkin pasties recipe, flaky, sweet, and perfect for a Hogwarts-style treat!
Equipment
- Round pastry cutter (or glass)
- Electric mixer or hand whisk
- Fork (for sealing edges)
- Sharp knife (for slits)
Ingredients
Pumpkin Pasties
- 640 Grams Ready rolled pie crusts 2 x 320 g packs
- 150 Grams Cream cheese softened
- 200 Grams Pumpkin purée
- 100 Grams Brown sugar
- 2 Teaspoons Pumpkin spice
- 1 Medium Egg beaten for egg wash
Cinnamon Sugar:
- 2 Tablespoons Demerara sugar
- 1/4 Teaspoon Ground cinnamon ¼ tsp
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Roll out one pie crust at a time on a lightly floured surface.640 Grams Ready rolled pie crusts
- Cut out as many circles as you can using a round cutter (about 3–4 inches wide). Gather the leftover dough, roll it out again, and cut more circles until all the dough is used.
- In a mixing bowl, beat the cream cheese until smooth and creamy.150 Grams Cream cheese, 200 Grams Pumpkin purée, 100 Grams Brown sugar, 2 Teaspoons Pumpkin spice
- Add the pumpkin purée, brown sugar, and pumpkin spice, then mix until everything is fully combined into a soft filling.
- Spoon a small amount of filling into the center of each pastry circle. Fold the dough over to form a half-moon shape. Press the edges firmly with a fork to seal.
- Use a sharp knife to cut 2–3 small slits across the top of each pasty to let steam escape while baking. Place the pasties onto the prepared baking sheet.
- In a small bowl, mix together the Demerara sugar and ground cinnamon to make the cinnamon sugar topping.2 Tablespoons Demerara sugar, 1/4 Teaspoon Ground cinnamon
- Brush the tops and edges with the beaten egg for a golden finish. Sprinkle lightly with cinnamon sugar if you like a sweet crust.1 Medium Egg
- Bake for 20–25 minutes, or until golden brown and crisp. Remove from the oven, let cool slightly, and enjoy warm.
Notes
Tips and Tricks
- Size matters: A 3–4 inch cutter works perfectly for snack-sized pasties, but you can use a larger cutter for more “hand pie” style pasties.
- Seal well: Pressing with a fork not only keeps the filling in but also gives them that rustic pasty look.
- Extra flavor: Brush the tops with egg wash and dust with cinnamon sugar for a subtle crunch and sweetness.
- Storage: Store cooled pasties in an airtight container for up to 3 days, or freeze them before baking for an easy make-ahead treat.
Nutrition
Calories: 339kcalCarbohydrates: 38gProtein: 5gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.002gCholesterol: 26mgSodium: 266mgPotassium: 122mgFiber: 2gSugar: 11gVitamin A: 2783IUVitamin C: 1mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!