Pumpkin Pasties are certainly one the many treats that were served on board the Hogwarts Express. This recipe from Sophie will be excellent to try during the fall festivities, like Halloween parties.
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 filling left over.
Pumpkin Pasties by Sophie
Preheat the oven to 375F.
Half-fill a large saucepan with water and heat on high until it comes to a rolling boil. While you are waiting, peel the potatoes. Then, chop them and the pumpkin into rough 2-3 cm cubes. Put these into the saucepan, and when it has come back up to a boil, cook for 15-20 minutes until the pumpkin and potato is nice and soft (mashable).
Finely dice the onion, and gently fry it in a small amount of oil until it is soft and slightly browned (but not caramelized).
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. This mixture is now called your filling.
Cut each sheet of pastry into four even squares. Lay them out on a baking tray. Place a dollop (about 1 and 1/2 to 2 tablespoons) of filling onto each piece of pastry. If you wish to fold them your own way, skip the next step.
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 nice and easy). Next, 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, giving them their "pumpkin" shape.
Repeat the previous step with the remaining pastries. Whisk the egg and a tablespoon of water together, and brush this mixture lightly over the pasties.
Bake your pasties for 25 minutes, until the pastry is golden and flaky. These pasties are best served hot. Enjoy!