These Harry Potter treats are something I’ve wanted to make for a while. I call them Sweet Pumpkin Pasties because I used American pumpkin pie filling. Here in the UK Pasty are generally (not all the time) savory. So, I would conclude that “Pumpkin Pasty” would have been a savory pie filled with pumpkin, potatoes, swede, and maybe some other sort of root vegetables. Makes sense as they were on the lunch trolley and would have served as a respective meal.
When reading this recipe you will notice that the amount of pies the dough makes doesn’t equal the amount of filling. I was making them just for myself so didn’t need all the dough. You can do one of three things double the pie filling or cut the dough recipe in half. Or last but not least choose a different pie filling of your choice: Apple/blueberry/sweet potato (the possibilities are endless) to use up the rest of your dough.
I found this recipe for fried pies in the book All Cakes Considered by Melissa Gray. The recipe for the dough is the same as from the book. The pumpkin pie filling I improvised through my knowledge of pumpkin pie filling! You could use canned pumpkin pie filing.
The smell of these wafting through the house while baking made my mouth water! My oldest mini-baker wasn’t too impressed with them, but the younger one loved them! I love pumpkin pie and so of course I really liked these. I liked how the crust to pie filling ratio was in favor of the dough! Enjoy!
For the Pie Dough: Makes 18
· One 8-ounce package cold cream cheese, cut into a pieces
· 2 sticks (1 cup) cold butter, cut into a pieces
· 2 cups all-purpose flour (see Tip)
· 1/2 teaspoon salt
For the Filling (for about 10 pies)
· ½ cup pumpkin puree
· 1 tbsp butter
· ½ ground cinnamon, nutmeg, and ginger
· pinch of cloves
· 1 tsp brown sugar and caster sugar
For Finishing the Pies
· 1 large egg
· 1 teaspoon water
· 4 tablespoons unsalted butter, melted, for baking
· Coarse or confectioners' sugar for dusting
Tips: In an attempt to make Fried Pies a TAD healthier, use 1 cup of all-purpose flour and 1 cup of whole wheat flour. The dough has a nuttier taste, but it's still good.
To Make the Pie Dough
1. Let the cream cheese and butter rest for 10 minutes at room temperature.
2. In a food processor, combine the flour and salt, then drop cut-up pieces of cream cheese and butter over the top. Pulse 6 to 10 times, stopping to scrape down the sides of the bowl, until the dough forms large curds.
3. Take the dough out and divide into 4 discs. Wrap in plastic and refrigerate for at least 2 hours before rolling out.
4. Meanwhile, make the fillings.
5. On a floured work surface roll out the cold dough to a thickness of 1/4 inch. Begin in the center of the disc, and flour the rolling pin if the dough sticks.
6. With a biscuit cutter cut out as many circles as you can. Flour them lightly so they don't stick together, and place them on a plate. Gather up the scraps of dough and set aside.
7. Reflour the work surface, roll out the second disc of dough, cut out more pastry circles, and set aside. Gather up the scraps of dough and combine them with the reserved scraps from the first disc. Gently knead the dough together into one disc, wrap, and pop into the refrigerator.
8. Roll out the third and fourth discs in the same manner, kneading the excess dough into a disc and refrigerating.
9. Roll out the discs of dough scraps, cut out the pastry circles, and combine the scraps. Again, knead together the scraps, but this time, continue rolling out the dough and cutting circles until there's just a finger length of dough left. Set that little piece aside to test the oil when you're ready to fry.
10. Clear the work surface of any sticky dough and reflour. Roll out the biscuit shapes to 1/8 inch thickness. Lightly flour and collect them on a plate until all the pastry rounds are now thin minipancakes.
To Fill the Pies
11. Whisk together the egg and water. Set aside along with a pastry brush and fork.
12. Clear the work surface and lay out as many pastry circles as you can. Get your filling.
13. Drop 1 heaping tablespoon of filling, but no more, on ONE HALF of each circle. DO NOT SPREAD.
14. Take the pastry brush and brush the egg mixture around the edges of the half circle where the filling is. Then fold over the empty half, forming a half-moon or pod. Using a fork, gently press down on the edge. Set the pie aside. Repeat until all the pastry circles are filled, painted with egg wash, folded, and forked.
To Bake the Pies
15. Center a rack and preheat the oven to 350 degrees F. Spray a shallow baking pan with baking spray.
16. Use a pastry brush; coat both sides of each pie with some of the melted butter.
17. Arrange the pies evenly in the prepared pan. Bake for 10 minutes, remove from the oven, flip the pies over, then bake for 10 minutes more, until golden brown.
To Finish The Pies
18. Dust the cooled pies with sugar and dig in.