There are some books that get more and more intriguing each time you read them. I find that the Harry Potter books fall into this category and I notice something new with each reading. We recently read the illustrated version of Harry Potter and the Sorcerer’s Stone with our kids, and seeing the story through children’s eyes adds a whole other level of delight and wonder. I think one of the most entrancing things about the Harry Potter series is the intricate detail that J.K. Rowling wove into the magical world she created. From her description of the game of Quidditch, to the vocabulary of slang words used by magical people, Rowling obviously put deep thought into the details of her story. Of course, being a food writer, most of my favorite scenes in these books involve food, and there are plenty of those! One of the earliest mentions of food in the magical world that Harry enters is the treat trolley on the train to Hogwarts. While recipes for butterbeer and chocolate frogs abound, it is more difficult to find a good recipe for the pumpkin pasty that Harry buys on the train.
Buy the book:
Harry Potter and the Sorcerer’s Stone: Illustrated Edition
I realize that pasties are usually savory meat pies, but since Harry bought this pasty from a treat trolley, along with many other sweet treats, I decided to make a sweet version. This recipe is somewhere between a pop-tart and pumpkin pie. The filling is thicker than a pumpkin pie custard as it is thickened with an egg yolk and cream cheese, giving them a slightly tangy flavor. The pastry is a recipe I developed a few years ago for homemade pop-tarts and is heartier than a typical pie crust due to the addition of an egg and cream. I sprinkled the top with cinnamon sugar for an extra sweet/spicy kick. But even with the sugar sprinkle on top, these pastries are less sweet than a typical pumpkin pie and hearty enough for breakfast on a crisp fall day. If Harry fortified himself with Pumpkin Pasties on his way to school at Hogwarts, then I think they qualify as a good breakfast for us Muggles too, right?
Pumpkin Pasties
In a large mixing bowl, whisk together the flour, sugar, and salt. Cut in the butter and crisco, using a pastry cutter or fork, until the mixture resembles coarse crumbs. Add the egg yolk to the bowl and gently toss it with the flour mixture using a fork. Add the cold milk, 1 Tablespoon at a time, tossing it gently in and making sure not to over-mix the pastry, until the pastry is wet enough to form into a ball, but not gooey. Form the dough into two discs, wrap them in plastic wrap, and refrigerate for 1 hour or until they are firm enough to easily roll out without sticking.
While the dough chills mix together the filling. In a stand mixer with a paddle attachment (or in a mixing bowl using a whisk) cream together the cream cheese and sugars until the mixture is well-combined and fluffy. Add the pumpkin, egg yolk, spices and vanilla and mix together until well-blended. Cover the bowl with plastic wrap or a lid and refrigerate until the pastry is firm. This will also firm up the filling making it less runny and easier to use.
Preheat oven to 375ºF and line 2 sheet pans with parchment paper. Once the pastry and filling has chilled sufficiently, remove one round of dough and the filling from the fridge. On a lightly floured board, roll out the dough to 1/4 inch thickness. Cut out a round piece of dough about 5 inches in diameter, using a biscuit cutter or small bowl. Place 1 Tablespoon of filling in the center of the dough and fold the dough over to form a crescent shape. Press on the round edge of the pasty to seal the filling inside and place the pasty on a prepared baking sheet. Repeat with remaining dough and filling to make 16-18 pasties. The dough scraps can be re-rolled a couple of times before becoming too stiff to handle.
Once all the pasties have been made, brush each one with some of the egg yolk mixed with water. In a small bowl, stir together the white sugar and cinnamon and sprinkle some of this mixture onto each pasty. Bake the pasties in the preheated oven for 15-20 minutes or just until the pastry is flaky and golden brown on the edges. Remove from the oven and allow to cool for at least 15 minutes before serving. If you try to serve these very warm, they will be fragile and might fall apart so it's best to wait for them to cool a little, if you can!
Ingredients
Directions
In a large mixing bowl, whisk together the flour, sugar, and salt. Cut in the butter and crisco, using a pastry cutter or fork, until the mixture resembles coarse crumbs. Add the egg yolk to the bowl and gently toss it with the flour mixture using a fork. Add the cold milk, 1 Tablespoon at a time, tossing it gently in and making sure not to over-mix the pastry, until the pastry is wet enough to form into a ball, but not gooey. Form the dough into two discs, wrap them in plastic wrap, and refrigerate for 1 hour or until they are firm enough to easily roll out without sticking.
While the dough chills mix together the filling. In a stand mixer with a paddle attachment (or in a mixing bowl using a whisk) cream together the cream cheese and sugars until the mixture is well-combined and fluffy. Add the pumpkin, egg yolk, spices and vanilla and mix together until well-blended. Cover the bowl with plastic wrap or a lid and refrigerate until the pastry is firm. This will also firm up the filling making it less runny and easier to use.
Preheat oven to 375ºF and line 2 sheet pans with parchment paper. Once the pastry and filling has chilled sufficiently, remove one round of dough and the filling from the fridge. On a lightly floured board, roll out the dough to 1/4 inch thickness. Cut out a round piece of dough about 5 inches in diameter, using a biscuit cutter or small bowl. Place 1 Tablespoon of filling in the center of the dough and fold the dough over to form a crescent shape. Press on the round edge of the pasty to seal the filling inside and place the pasty on a prepared baking sheet. Repeat with remaining dough and filling to make 16-18 pasties. The dough scraps can be re-rolled a couple of times before becoming too stiff to handle.
Once all the pasties have been made, brush each one with some of the egg yolk mixed with water. In a small bowl, stir together the white sugar and cinnamon and sprinkle some of this mixture onto each pasty. Bake the pasties in the preheated oven for 15-20 minutes or just until the pastry is flaky and golden brown on the edges. Remove from the oven and allow to cool for at least 15 minutes before serving. If you try to serve these very warm, they will be fragile and might fall apart so it's best to wait for them to cool a little, if you can!
