Capture the magic of Harry Potter with this recipe for savoury pumpkin pasties. Tender pumpkin and caramelized onions are blended with sharp cheddar cheese and encased in a buttery, flake crust to create a savoury version of the iconic sweet pumpkin pasty!
Pack your trunks and head over to King’s Cross station platform 9 3/4’s to catch the Hogwarts Express as we embark on our next exciting culinary adventure. Join us as we explore the wizarding world of Harry Potter and experience our very own Hogwarts Feast!
There are several iconic foods to come out of the wizarding world, including the much beloved pumpkin pasty! While it’s strongly suggested that pumpkin pasties are in fact a sweet pie, it’s definitely fun to switch things up and create a savoury version. Tender roasted pumpkin and sweet caramelized onions blended with a sharp cheddar cheese are packed in a flaky, buttery crust to create this salty, savoury version of the iconic pumpkin pasty!
Ingredients
Pumpkin: While the name pumpkin conjures up images of bright orange jack o’lanterns, those large carving pumpkins aren’t exactly the best tasting. Look instead for an eating pumpkin such as sugar pumpkin or use another winter squash instead, such as kabocha or butternut squash.
Cheddar cheese: I like to use a sharp English cheddar to balance the sweetness of the pumpkin and caramelized onions.
Fresh thyme: Fresh thyme imparts the best flavour however you can certainly substitute with dried if you prefer.
How to Make Savoury Pumpkin Pasties
Roast the pumpkin
Preheat the oven to 400 deg F. Line a baking sheet with parchment paper and set aside. Peel the pumpkin and cut into a small dice. Toss with olive oil and a sprinkle of kosher salt and pepper. Spread the pumpkin out on the baking sheet and roast for 35 to 45 minutes or until tender. Flip the pumpkin halfway through to encourage even browning.
Caramelize the onions
In a wide skillet, heat the butter and olive oil over medium heat until the butter begins to melt. Add the sliced onion along with the kosher salt. Cook for 3 to 4 minutes over medium heat until the onions begin to soften. Turn the heat down to low and cook until the onions are well browned and softened.
Add the minced garlic, chopped thyme, and pepper. Sauté for 1 minutes then remove from the heat. Add to the roasted pumpkin. Allow the mixture to cool completely before adding the shredded cheese. Chill until ready to assemble.
Make the pie dough
Add the flour and salt to a food processor and pulse to combine. Add the cold, diced butter to the processor. Pulse several times until the butter resembles small peas.
Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough, it should stick together if you squeeze it. If necessary, add a little more cold water to bring the dough together.
Dump the dough mixture onto the counter and use your hands to press it together into a large ball. Cut the dough into two pieces. Shape each piece into a flat disc and cover with plastic wrap. Chill for at least 1 hour.
Assemble the pasties
Preheat the oven to 400 deg F. Line a baking sheet with parchment paper and set aside. Prepare an egg wash by whisking together the egg and water. Set aside.
Take the pie dough out of the fridge and cut each disc into 4 pieces each. On a lightly floured surface roll one piece out into a circle roughly 6 inches in diameter. Spoon one eighth of the filling onto half the dough. Brush the edge with a little egg wash and flip the dough over to cover the filling and create a half-moon shape.
Pinch the edge together and then crimp to seal. Transfer to the baking sheet. Repeat with the remaining dough and filling to create eight pasties.
Bake the pasties
Brush the tops of the pasties with egg wash and sprinkle with coarse sea salt. Cut three slits on top of each pasty. Bake for 25 to 35 minutes until the crust is golden brown and the filling is hot. Let cool slightly before serving.
