Vegan Harry Potter Pumpkin Pasties

Relive the magic with these Harry Potter inspired vegan pumpkin pasties. Perfect for your next Harry Potter movie marathon or Halloween parties!

The books and movies may have ended years ago, but Harry Potter magic very much still lives on in our hearts. In a way, it feels like it never truly ended with tonnes of Harry Potter related goodness continually being released.

Back in 2016, I saw Harry Potter and the Cursed Child in London. I remember the exact day the tickets were going to be released. I was at university and my parents were back home and we were all on the ticketing website waiting with baited breath. There were over 8,000 people in the queue ahead of me! You can imagine my relief when my mum called me saying that she'd managed to get hold of a pair.

I also love to see the different locations where the movies were filmed - Leadenhall market, Lackock, Bleinham Palace to name a few. When I visited Edinburgh with my friend for New Year's, we popped into the Elephant House - the coffee shop where JK Rowling wrote her early novels in the back room.

I am looking forward to seeing the Harry Potter in Concert in Royal Albert Hall next month. Luckily, at the same time, they have an installation of 9 giant wands by St Pauls Cathedral to raise awareness for JK Rowling's charity Lumos. The installation also coincides with the release of the next installation of the Fantastic Beasts movies.

As you can probably guess, I'm a huge fan! Even my old school friends associated me with Harry Potter, something we reminisce about to this day. So naturally, my love for the series also echoes in the kitchen!

With Autumn very much here, and in honour of my Harry Potter love, it was only fitting to make Pumpkin Pasties. We've made veggie Cornish pasties in the past but never with a pumpkin filling.

Now I'm not entirely sure if Pumpkin Pasties are meant to be sweet or savoury in the books, I never found a definite answer - so maybe you could let me know in the comments below?

Previously, we made Butterbeer, which turned out really really well and very similar to what was served in the theme park in Florida and the Warner Brothers studio in London.

So back to the pasties - they were actually pretty simple to make, something that surprised me. You just need to give yourself time with preparation but the process itself isn't too taxing. The filling turned out really well - all of the flavours balanced each other nicely and all encased in a vegan pastry. Molly Weasley would be proud.

So, get together with all of your fellow Potterheads and make these Pumpkin Pasties - great for your next movie marathon or eat them hot straight from the oven re-reading one of the books whilst the rain is pouring down outside.

So, here is the recipe for these delicious vegan pumpkin pasties for wizards and muggles alike!

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Vegan pasties, Pumpkin pasties, vegan pasties recipes uk, Cornish pasties, how to make pasties, harry potter pumpkin pasties

Snacks, Pasties, harry potter food, Halloween parties, Halloween food

British

Yield: 12-15 pocket piesAuthor: Hayley Dhanecha

Vegan Harry Potter Pumpkin Pasties

Relive the magic with these Harry Potter inspired vegan pumpkin pasties. Perfect for your next Harry Potter movie marathon or Halloween parties!

prep time: 10 minscook time: 55 minstotal time: 65 mins

ingredients

For the shortcrust vegan pastry

500g plain flour

250g chilled and cubed vegan butter 

Pinch salt

Pinch sugar

3-4 tbsp. Chilled water 

1/4 tsp. turmeric powder

2 tsp. non-dairy milk

For the filling

300g pumpkin ( peeled and cut into tiny dice)

150g potatoes (peeled and cut into tiny dice)

75g sweet potatoes (peeled and cut into tiny dice)  

1 medium finely chopped onion

1 garlic clove

1 tsp. tomato puree

250 ml vegetable stock

1 tbsp. english mustard 

2 tbsp. oil

Salt to taste 

Freshly ground black pepper 

1 tbsp. fresh chopped thyme and parsley. 

instructions

Method:- for pastry

Place flour, salt, sugar, turmeric powder and cubed butter in a food processor and whizz to combine. 

Add water little by little through the funnel until the crumb starts to come together. 

Scoop the crumbs into a ball and wrap in cling film and leave it in the fridge for 30 minutes. 

Method:- for filling 

In a thick bottom pan heat oil and add onion and garlic. 

Fry until onion turns translucent.

Add pumpkin, potato and sweet potatoes and mix well.

Add vegetable stock and tomato puree.

Cover the pan with the lid and turn the heat low.

Cook the mixture until done, if needed add a little water.

Add English mustard,  black pepper and check the seasoning. 

Add thyme and parsley.

Leave it aside and leave it to cool. 

Method:- Make Pasties

Take out the pastry from the refrigerator.

Preheat the oven to gas mark 6, 200F or 180C.

Roll out the pastry on a worktop and using a cookie cutter or small saucer cut out round circles.

Place a heaped tablespoon of pumpkin filling on one circle, spreading it slightly, leaving a margin around the edges. 

Gently fold the pastry over the filling and press the edges to seal.

Arrange all the pasties on a baking tray and brush them with the milk.

Bake it in the oven for 40-45 minutes or until nice, golden and crispy on the top, brushing little more milk halfway through.

Serve hot.

These pasties great on its own or for a meal served with some fresh salad. 

NOTES:

If you're pressed for time use store-bought pastry.

All rights reserved - Jagruti's Cooking odyssey

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