Based on these pasties from The Leaky Cauldron. A whole pumpkin is too much for this recipe so we enjoyed a whole afternoon of pumpkin cooking from pasties to muffins to savoury crumble! Anyway, back to the pasties...
Makes 4 pasties with spare custard
1 cup fresh pumpkin
1 egg, slightly beaten
3/8 cup sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
4/5 cups evap. milk (1 can)
1/2 tsp. allspice (I would prefer 1/2tsp of mixed spice as allspice is a little clove heavy for me)
100g butter
200g plain flour
1. Chop Pumpkin and roast in oven at 180C for 40 minutes
2. Wizz pumpkin in food processor to get a puree (doesn't have to be too fine)
3. Combine pumpkin, egg, sugar, spices and evaporated milk
4. Bake the filling at 220C for 15 minute then turn temperature down to 180C for 45 minutes or until skewer comes out clean
5.Let filling cool
6. Make up pastry with butter, flour and a splash of milk
7. Roll out and use a bowl to cut out 4 circle shapes
8. Add a spoonful of custard mix to one side of the circle, brush the edges with water and fold over to a half moon shape
9. Use a fork to crimp the edges and use a knife to make 3 slashes in the top of the pasty
10. Bake at 180C for 15 minutes of until the pastry is golden brown
11. Enjoy!
That is it for the Harry Potter recipes at least for the moment. I am returning to university so our Harry Potter film sessions have been put on hold, at least until reading week!
Love Rebecca
What a wonderful recipe!They Look great!
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