Thursday, September 6, 2012

Pumpkin Pasties

Harry Potter is one of my favorite books ever. I've read them each about 100 times and have the British version of all seven audio books, which I've also listened to about 100 times each.

So when my recipe testing last week turned up an extra half can of pumpkin, I knew exactly how I wanted to use it up: Pumpkin Pasties.

Last year, Serious Eats did a "Cook the Book" series from an unofficial Harry Potter cookbook that included a recipe for Pumpkin Pasties, one of the treats Harry buys on the train during his first journey to Hogwarts.

The basic gist of the recipe is to make a homemade pie crust and fill it with pumpkin-y goodness. Mine were a little smaller than the Serious Eats ones, I think, so I baked them at 400 degrees for 20 minutes.

I mixed my half-can (the big size) of pumpkin with some cinnamon streusel topping that I also had leftover from recipe testing last week. I used a butter pie crust recipe from Michael Ruhlman's Twenty, brushed with an egg wash and sprinkled with sugar. The result was a nice, not-too-sweet filling with a flaky pastry.

If you don't have leftover cinnamon streusel, I would guess mix about 1/3 cup brown sugar, 1/4 cup rolled oats, 1/4 cup diced pecans, 2-3 tsp cinnamon, 1 tsp nutmeg and stir into the pumpkin.

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