|Nutritional Guidelines (per serving)|
|Servings: Makes 12 pasties (serves 12)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pumpkin pasties are a favorite treat of Harry Potter's, which he first encountered aboard the Hogwart's Express on his way to school for the first time. The pumpkin pasties he tried were most likely a sweet version but here in this recipe they are spicy with curry powder.
These little pasties are the same shape as a traditional Cornish Pasty which is a classic British recipe but are much smaller, bite-sized to be precise. This makes them handy for putting into a lunch box, for parties, picnics, or on Bonfire Night or, simply a delicious spicy treat.
The recipe calls for pumpkin but feel free to use any kind of squash you have to hand.
- 2 cups/375g peeled pumpkin or squash (cut into tiny cubes)
- 1 teaspoon curry powder
- 1 tablespoon soft brown sugar
- Pinch of sea salt and freshly ground black pepper
- 2 cups/200g all-purpose flour (or plain flour)
- Pinch of salt
- 2oz/55g butter (very cold and cubed)
- 2oz/55g lard (very cold and cubed)
- 2 to 3 tablespoon water (very cold)
- 1 egg (lightly beaten)
Preheat oven to 375F/190C/Gas 5
Start by lining a baking tray with greaseproof paper. Grease very lightly with a tiny pinch of butter.
Spread the pumpkin cubes over the paper. Put the curry powder, sugar and salt and pepper into a bowl and mix well. Sprinkle to mix over the pumpkin cubes and give the tray a little shake to make sure everything is coated.
Put the tray into the center of the oven and roast for 15 minutes until the pumpkin is golden brown and ever so slightly caramelized. While the pumpkin is roasting, make the pastry
Put the flour, salt, cold butter and the lard into the bowl of a food processor. Mix on a pulse setting until the flour and fats are blended and resemble coarse sand.
Add the water one tablespoon at a time, blitz in the processor until combined into a soft, pliable dough. Stop the instant the dough is formed. Tip onto a floured surface.
Lightly knead the dough then roll into a large circle. Using a 3 inch (8cm) fluted cutter, cut twelve circles. Lay the circles on a plate and keep in the fridge until needed. The pastry will need to rest at this point so make sure it is kept in the fridge for a minimum of 30 minutes at least.
Once the pumpkin is cooked, remove from the oven, tip the cubes onto a plate, cover with a tea cloth and leave to cool.
Cover a baking sheet with greaseproof paper.
Take the pastry circles from the fridge, gently brush the edges with a little cold water. Spoon on a few pumpkin cubes, fold the pastry over and seal by pinching the edges together.
Continue until you have completed all the tiny pasties.
Brush the surface with a little beaten egg then place onto the baking sheet.
Pop the tray into the center of the preheated oven and bake until the pasties are a dark golden brown, about 15 minutes
Remove from the oven and put the pasties on a cooling rack, leave to cool.
Once cold the pasties can be stored in an airtight box, they will keep successfully for a few days.
Serve the pasties as a tiny appetizer, in a lunch box, picnic or a tasty treat anytime you fancy.