Harry Potter and pumpkins…could there be any two things I love more?! Well besides dogs. And Christmas. And the ocean. And wine. Ok so maybe I love a lot of things. But I really love Harry Potter (as evidenced by my bachelorette party). I also really love pumpkins, which is why I signed up to be a part of the third annual Virtual Pumpkin Party!

I never knew how many ways you can use pumpkin until I started reading through these Pumpkin Party recipes. Our previous creations were Layered Pumpkin Cheesecake, Pumpkin Pie Ice Cream and Pumpkin Pancakes. If you head over to the Virtual Pumpkin Party page, you can see ALL the submissions and get some great ideas. I’m still dying to try Pumpkin Butter Pop Tarts from last year’s event…I can only imagine what the other bloggers will come up with this year!

If you’re not familiar with Harry Potter, while riding the Hogwarts Express a trolley goes around the train selling food like these pumpkin pasties! They are essentially a hand pie, a pastry dough filled with a creamy pumpkin filling. The internet seems at odds of whether the filling should be sweet, like an American pumpkin pie, or savory, like an English Cornish pasty, so I decided to make both!

While homemade pie dough is super easy and would probable make these even more delicious, I cheated and took the short cut of pre-made pie dough. No judgment here, do whatever you need to do! The sweet version is filled with pumpkin and warm fall spices, like a mini pumpkin pie, while the savory is paired with a sharp cheddar cheese, garlic and sage. I was most excited to try the savory and it did not disappoint. The sweet is great too, but I am just really into the savory pumpkin flavors this year!

Whether you are having a Harry Potter themed party (because let’s be honest, who wouldn’t want one of those?) or need a festive fall dish for a potluck or Thanksgiving, these pumpkin pasties will be a hit with wizards and muggles alike!

~Stephanie

Sweet & Savory Harry Potter Pumpkin Pasties (recipe adapted from Bijoux & Bits)

Sweet Version (makes about 10)

• 1 package refrigerator pie dough
• 1 cup pumpkin puree
• 2 tbsp sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice (or 1/4 tsp each of nutmeg, allspice, ginger and cloves)
• 1 tbsp melted butter
• 1 egg (can be used for both batches)

Savory Version (makes about 10)

• 1 package refrigerator pie dough
• 1 cup pumpkin puree
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 clove minced garlic
• 1 tbsp chopped fresh sage
• 1/4 cup shredded sharp cheddar cheese
• 1/8 cup shredded parmesan cheese
• 1 tbsp melted butter
• 1 egg (can be used for both batches)

1. Preheat oven to 400F.
2. Let pie dough thaw at room temperature for 15 minutes.
3. While dough is thawing, combine all the “sweet” ingredients (except the egg) in a small mixing bowl and all the “savory” ingredients in a another bowl (minus the egg again). Set aside.
4. On a floured surface, roll each sheet of dough to 1/8″ thickness. Using a biscuit or pastry cutter, cut 4″ circles out of dough. Re-roll scraps and cut more circles, continuing until dough is gone.
5. Spoon about 1/2-1 tsp of filling into the middle of each circle, then fold over and crimp edges to form a half moon shape. Make sure edges are crimped tightly, or you will lose your filling!
6.  Cut a few small slits for air vents in the top of the pasties. I did two different shapes to distinguish sweet versus savory.
7. Place pasties onto parchment lined baking sheets. Whisk egg in small bowl and gently brush the egg wash over the pasties.
8. Bake for 13-15 minutes, or until they have turned golden brown. Let cool on wire rack and store in air tight container.

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