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Harry Potter is everywhere this summer. An announcement came from J.K. Rowling yesterday about Pottermore, an interactive site, and the final film, Harry Potter and the Deathly Hallows Part 2, is just three weeks away.
With the end of the Potter-era fast approaching, we decided to cave into the nostalgia and whip up some of our favorite magical treats.
Pumpkin pasties are first. We’ve spent the last 12 years trying to imagine what on Earth a pasty was, only to discover that it is more or less the British equivalent of an empanada.
Pumpkin pie empanadas? We can get on board with that. We modified a recipe on a fan site and got this:
Pumpkin Pasties
2 eggs
1/2 cup sugar
1 can pumpkin (1 lb)
2 tbsp butter, melted
1 tsp. cinnamon
1/2 tsp. ginger
1 can evaporated milk (1 2/3 cups)
1/2 tsp. allspice
9 oz pie crust pastry
Preheat
the oven to 425. Combine eggs and sugar until well blended. Combine the
rest of the ingredients. Add evaporated milk last. Pour into a
casserole dish and bake for 15 minutes. Lower the temperature to 350 and
bake for an additional 45 minutes.
Once cooked, place in fridge and allow to cool.
Roll
out your dough and cut circles about 4 inches in diameter. Dollop a
spoonful of pumpkin mix on top and fold over the dough into a
semicircle. Crimp edges closed with a fork. Brush with butter or egg if desired. Bake at 325 for an
additional 20 minutes.
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