Pumpkin Pasties by Rita
Rita Mock-PikeA 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!
Ingredients
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
Filling
- 1 cup pumpkin puree
- 1 apple green, minced
- 1/4 cup sugar
- pinch nutmeg ground
- pinch cinnamon ground
Instructions
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.
Filling
- 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 baking sheet for 30 minutes, or until browned.
Notes
- This recipe is from Rita Mock-Pike's The Unofficial Hogwarts for the Holidays Cookbook.