Inspired by the beloved Harry Potter book series, these Pumpkin Pasties are made with a buttery cinnamon pastry dough, lovingly stuffed with a sweet pumpkin filling, and then topped with the most perfect glaze.
- 3 cups (360 grams) all-purpose flour
- 2 tablespoon powdered sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 20 tablespoons (300 grams) unsalted butter, cold, cubed
- 1/2 cup (70 grams) milk (or water)
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/3 cup packed (70 grams) light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg, freshly grated
- Pinch cloves
- 1 (15 ounce) can pumpkin puree
- 1-½ cups (175 grams) powdered sugar
- 2-3 tablespoons (30-45 grams) milk
- 1 ½ teaspoons vanilla extract
Make the pastry:
- Add the flour, powdered sugar, cinnamon and salt to the bowl of a food processor. Pulse until combined. Add in butter and pulse 7 times. With the motor running, pour in the milk and let process until the dough forms together into a cohesive ball around the blade.
- Scrape the dough from the bowl and place it in a piece of plastic wrap and form into a rectangle, and wrap tightly. Using a rolling pin roll the dough out until it stretches to the corner of the plastic wrap to ensure a tight seal.
- Refrigerate for at least 2 hours, but preferably overnight.
Make the filling:
- Whisk together the egg yolks, vanilla extract, light brown sugar, cinnamon, nutmeg, cloves, and pumpkin puree.
Fill and bake pasties:
- Remove the chilled dough from the refrigerator and let rest at room temperature for 5-10 minutes, or until the dough is slightly softened, so it is easier to roll. Divide the dough in half.
- On a well-floured work surface, roll out one piece of dough to a rough 12” x 12” rectangle, about ⅛” thick. Cut or stamp out 5-¼” circles from the dough (see note).Set the dough scraps aside. Repeat with the other remaining half of dough. Then gather up the scraps and roll out the dough in the same manner, cutting out as many circles as possible. This dough should yield about 10-12 circles. If at this point, your pastry is starting to get really soft, place the dough circles in the refrigerator to chill down, for about 15-20 minutes.
- Line a baking sheet with parchment paper and set aside.
- Fill a small cup with water and use a pastry brush to brush water on the edge of one half of a dough circle. It should just be a very light coating to help the pastry stick.
- Place about ⅓ cup pumpkin pie filling in the middle of the dough circle. Gently fold the circle over onto itself, taking care to seal in the edges without leaving any air inside of the pastry.
- Crimp the edges to form the pasty. This makes the final product look neat and traditionally like a pasty, but it also ensures the edges are well sealed. Place the formed pasty on the sheet tray.
- Repeat with remaining dough circles until all of the pasties are formed.
- Chill the tray of pasties in the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees. Bake the pumpkin pasties in the middle rack, until the bottoms are lightly golden, about 25 minutes. Transfer to a rack and let cool.
- Add the powdered sugar, milk, and vanilla to a bowl and whisk together.
- Place 2 tablespoons of glaze in the middle of the pasty and gently smooth it down to the edges.
- Let the glaze set before eating.
The filling cannot be whisked together ahead of time. It needed to be whisked together and filled immediately. The longer the filling sits, the looser it gets which can make it tricky to fill.
If you have a 5” or 5-½” circle cutter that makes it really easy to stamp out the correct size circles. If you are like me, and don’t have that size, you can use the rim of a bowl to make a stencil, and then cut the circle out. I used a 5-¼” bowl to make the pasties, and I found this to be the perfect size.
The pasties will keep well for up to 3 days, at room temperature, in a closed container. Just make sure that the glaze is completely set before you place them on top of one another.
Un-frosted pasties can even be frozen, baked or unbaked, for up to 1 month in the freezer. Defrost at room temperature.
Keywords: Pumpkin Pasties