Pumpkin Pasties was certainly one the many treats that were served onboard the Hogwarts Express. This recipe from Sophie will be excellent to try during the fall festivities, like Halloween parties.
Makes 8 Pasties
450g of pumpkin, skinned with no seeds
2 large potatoes (if you don't want to use the potatoes you can substitute it with an extra 300 g of pumpkin)
2 sheets of puff pastry
1 large brown onion
1 teaspoon of chopped chives
soy sauce added to taste
hoisin sauce added to taste
oil for cooking
**NOTE: This recipe makes more than enough pasty filling, so you can make larger pasties if you wish. It's okay to have a small amount of fillinf leftover.
Step 1:Preheat the oven to 200 degrees Celsius
Step 2:Half-fill a large saucepan with water and heat on high until it is a rolling boil. While you are waiting, peel the potatoes, and chop them and the pumpkin into rough 2-3cm cubes. Put these into the saucepan, and when it has come back up to boil, cook for 15-20 minutes, until the pumpkin and potato is nice and soft (mashable).
Step 3:Finely dice the onion, and gently fry it in a small amount of oil until it is soft and slightly browned, but not carmelized.
Step 4:When the pumpkin and potato are cooked, drain the pan thoroughly. Using a potato masher, mash them until they form a smooth paste. Add the fried onion and chives, and mix in. Add 2-3 teaspoons of hoisin sauce and 2-4 teaspoons of soy sauce (depending on taste preferences) to the mixture and stir them in. This mixture is now called your filling.
Step 5:Cut each sheet of pastry into four even squares, and lay them out on a baking tray. Place a dollop (about 1 1/2 - 2 tablespoons) of filling onto each piece of pastry (if you wish to fold them your own way, then skip the next step).
Step 6:Make a small fold (or tuck) in each of the four sides of the square, squashing it together with your fingers (these folds are important if you want the pasties to hold their shape and make the rest of the folding process neat and easy). The bring the four corners together and press them together. Also bring the four tucks into the center in the same way, then press them all into the middle with a fork, hence giving them their 'Pumpkin' shape.
Step 7:Repeat step 6 to the remaining pastries. Whisk the egg and a tablespoon of water together, and brush this mixture lightly over the pasties.
Step 8:Bake your pasties for 25 minutes, or until the pastry is golden and flaky. These pasties are best served hot.