Chocolate Frogs, Cauldron Cakes, and Licorice Wands are the sort of wizard-friendly treats available on board the Hogwarts Express. On Harry Potter's maiden voyage to Hogwarts, he opts for Pumpkin Pasties, sweet and flaky little turnovers filled with cinnamon and nutmeg-y pumpkin.
Whipping up a batch of Pumpkin Pasties from Dinah Buchholz's The Unofficial Harry Potter Cookbook brought big smiles to one particular 11-year-old Potter fan who recognized them immediately and proceeded to tell me all about their multiple appearances throughout the series while gobbling them up. It's that kind of excitement that makes The Unofficial Harry Potter Cookbook really magical, being able to taste dishes from J. K. Rowling's beloved series at home.
As always with our Cook the Book feature, we have five (5) copies of The Unofficial Harry Potter Cookbook to give away this week.
- Active time: 30 minutes
- Total time:1 hour 30 minutes
- Pastry Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 5 tablespoons cold butter, cut into chunks
- 3 tablespoons vegetable shortening, chilled and cut into chunks
- 4 to 6 tablespoons ice water
- 1 cup canned pumpkin, not pumpkin pie filling
- 1/4 cup granulated sugar
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Scatter the butter and shortening over the flour mixture. Pulse about 15 times until the mixture resembles a coarse yellow meal, with no white powdery bits remaining.
Transfer the mixture to a large mixing bowl. Sprinkle 4 tablespoons of cold water over the mixture. Toss the mixture together with a spatula until it starts clumping together. If it's too dry, add more water 1 tablespoon at a time (better to wet than too dry). Gather the dough into a ball and pat it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.
Combine the pumpkin, sugar, nutmeg, and cinnamon in a mixing bowl. Mix well. Preheat the oven to 400°F. Roll out the dough 1/8-inch thick. Use a saucer to cut out 6 inch circles.
Put 2 to 3 tablespoons of the filling in the center of each circle of dough. Moisten the edges with water, fold the dough over the filling, and crimp with a fork to seal the edges. Cut slits to make vents. Bake on an ungreased cookie sheet for 30 minutes or until browned.