More fun with Harry Potter and pumpkin pasties
The last book in the Harry Potter series is due for release in a mere four days. Because it is the end of what is probably the most popular series of books in the 21st century, many people are planning a great party (and here at Kattitudes, we fall solidly on the “any excuse for a party” end of the spectrum). As our part of the fun, I thought we would throw in a few more recipes, some personally tried and true and some ideas (particularly for the sweeties part of the feast) we pulled from the great www.
How about a recipe for those wonderful pumpkin pasties that everyone enjoys so much? The first recipe is an Americanized version, basically a pumpkin pie in a handheld crust. Down South, we call those fried pies.
- 2 eggs, slightly beaten
- 3/4 cup sugar
- 1 1 lb. can pumpkin
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 1 2/3 c. evap. milk (1 can)
- 1/2 tsp. allspice
- 9 oz pie crust pastry (enough for two single standard pie crusts)
Bake the pie filling only (no crust) in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degrees Celsius) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.
Make or purchase pie crust pastry. Roll thin and cut into circles approx 4″ in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown.
We lived in London for a few years, and know what a real pasty tastes like, and so I am still looking for a good pumpkin pasty recipe. Pasties were originally nothing but pie crusts folded over the remains of Sunday roast dinner in an easy to hold lunch for the miners going into the mines in Cornwall. In theory, the pasties had the meat on one end, and fruit on the other end in the crust, allowing miners two courses to their meal. I have been experimenting with my own recipes, so I will have to dig one out to share.
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