Pumpkin Pasties by Rita

‘Hungry, are you?’
‘Starving,’ said Harry, taking a large bite out of a pumpkin pasty.” (SS 101)


Pumpkin Pasties Rita Mock-Pike

Pumpkin Pasties by Rita

Rita Mock-Pike
A magical must-have, pumpkin pasties are an autumnal tradition. Warm, packed with pumpkin flavor, and immensely satisfying, these iconic treats are sure to be a crowd-pleaser. Plus, thanks to the fact that they’re encased in a delicious golden crust, they are super portable. Perfect for a train ride!
Prep Time 15 mins
Cook Time 30 mins
Rest Time 1 hr
Total Time 1 hr 45 mins
Course Desserts
Servings 6 pasties


Pastry Crust

  • 1 1/4 cup all-purpose flour
  • 1 Tbsp. sugar
  • 1/4 tsp. salt
  • 5 Tbsp. butter unsalted, cold, cubed
  • 3 Tbsp. shortening chilled and cut into chunks
  • 6 Tbsp. water


  • 1 cup pumpkin puree
  • 1 apple green, minced
  • 1/4 cup sugar
  • pinch nutmeg ground
  • pinch cinnamon ground


Pastry Crust

  • Combine flour, sugar, and salt into a food processor bowl. Pulse several times to combine.
  • Scatter chunks of butter and shortening over flour mixture and pulse about 15 times until everything is combined and resembles a coarse meal. No powdery bits should remain.
  • Transfer mixture to a large mixing bowl.
  • Sprinkle 4 tablespoons of ice water over mixture, and toss it with a spatula until it starts to clump together. If mixture is too dry, add 1 tablespoon of water at a time, until the texture is smooth.
  • Gather all the dough into a ball and pat down into a disc.
  • Wrap disc in plastic wrap and chill refrigerator for 1 hour.


  • Combine all ingredients in mixing bowl, mixing well until everything is thoroughly incorporated.

Shaping & Baking

  • After dough has chilled, preheat oven to 400°F.
  • Roll the dough to 1⁄8-inch thickness.
  • Use a saucer, small plate, or bowl to cut out 6-inch circles.
  • Put 1 to 2 teaspoons of filling into each circle, and fold the dough over into half circles.
  • Moisten edges of each circle with ice water and crimp with a fork to seal.
  • Cut small slits into each pasty to make vents.
  • Bake pasties on an ungreased cookie sheet for 30 minutes, or until browned.


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