Pumpkin Pasties and “Dobby’s” Pasties

So there’s been something I’ve been meaning to get off my chest for some time now. I’ve been hesitant up until this moment to share it with all of you, but I guess I’ve reached the point where I can’t hold it back any longer…I’m a nerd. That’s right. I said it. I’m a nerd, a geek, a dork, if you will. Now I’m not telling you this in hope that you show me pity. In fact, I am quite proud of my geek-dom. I wear my nerd badge with pride as I announce to the world that I love math, science, tech gear…oh yeah, and Harry Potter. I first discovered Harry Potter at the tender age of 11…and 12 years later, I’m as big a fan as ever. I’ve read and listened to the books more times than I care to admit (nothing speeds up the 12 hour car ride home like Jim Dale‘s rendition of Harry Potter and the Half Blood Prince). Every time I pick up one of the books, I’m transported to this amazing world that I refuse to accept doesn’t exist. Magic is definitely real.

As many of you know, July 15th marked the release of the last Harry Potter movie. In honor of this historic event, I decided to take a stab at some HP themed treats. At first I figured I’d attempt to make Butterbeer…but then I remembered, I’d probably have to eat/drink whatever I made, so I went something that I already knew I loved – pasties (pronounced pas-tees, not paste-ies…trust me, you don’t want to eat the second thing). A pasty is typically a meat and veggie filled pastry that you can eat without any utensils. They’re very popular in England (hence the numerous references found in the HP books), as well as the Upper Peninsula of Michigan (my hometown!). Before this weekend, I’ve only ever had savory pasties, but after all the times J. K. Rowling has mentioned Pumpkin Pasties, I decided to attempt a sweet pasty as well. The recipe for the savory pasty is especially exciting for me at it is the first time I’ve attempted to make my favorite style/brand of pasty – Dobber’s Vegetarian Pasty, and I’m happy to say it tastes pretty close to the real thing. This pasty is especially appropriate for this post given that “Dobber’s” sounds an awful lot like “Dobby‘s”…I know it’s cheesy, but it makes me laugh.

What you need:

Pumpkin Pasties (adapted from Libby’s Famous Pumpkin Pie Recipe) – makes about 20 pasties

• 1 15oz can of pumpkin puree
• 1 12oz can of evaporated milk
• 3/4 cup sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp sat
• 2 large eggs
• 1 extra egg and 1 or 2 tbs of water (for egg wash)
• cinnamon-sugar mixture (2 tbs sugar and 2 tbs cinnamon)
• Pie dough, enough for 4 9-inch crusts

Dobby’s Pasties – makes about 20 pasties

• 5 or 6 medium sized red potatoes (washed, peeled and cut into small chunks)
• 1 medium sized onion, diced
• 2 carrots, grated
• 1/2 cup frozen peas
• 1/3 cup grated cheddar cheese
• 1 can (10 oz) condensed cream of mushroom soup
• salt and pepper
• Pie dough, enough for 4 9-inch crusts

Quick note on the pie crust – I was short on time and decided to use pre-made crust. If you want to make your own crust, you can try this recipe.)

What you need to do:

how to fold a pasty

Pumpkin Pasties

1. Preheat the oven to 425 degrees F.
2. Grease a 1 1/2 quart oven safe dish with butter, and set aside.
3. In a small bowl combine the sugar, cinnamon, salt, ginger, nutmeg and cloves.
4. In a separate bowl, beat the two eggs, then add the pumpkin and sugar-spice mixture.
5. Slowly add the evaporated milk to the pumpkin mixture; stirring to combine.
6. Transfer the pumpkin mixture to the baking dish, and bake for 15 minutes.
7. Lower the temperature to 350 degrees F, and continue baking for an additional 30 minutes.
8. Cool the pumpkin filling on a wire rack.
9. Preheat the oven to 375 degrees F.
10. Roll out your pie crust to about the thickness of a tortilla and cut the dough into 4-inch circles (I used a knife to trace around a plate).
11. Place 1 to 2 tbs of pumpkin filling in the center of each dough circle, fold the circle in half, and crimp the edges with your fingers or a fork (see image above).
12. Transfer the pasties to a parchment paper lined baking sheet.
13. Cut three small slits in the top of each pastry, and lightly brush them with the egg wash.
14. Sprinkle the pasties with cinnamon sugar and bake for about 12 minutes, or until light brown.

Dobby’s Pasties

1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the uncooked potatoes, onion, carrots, peas, cheese, soup, salt and pepper. Stir to combine.
3. As with the pumpkin pasties, roll out the dough, cut into 4-inch circles, place 1 to 2 tbs of veggie mixture in the middle of the dough, fold in half, and crimp the edges.
4. Transfer the pasties to a parchment paper lined baking sheet.
5. Cut three small slits in the top of each pastry, and lightly brush them with the egg wash.
6. Baken them at 400 degrees F for 10 minutes, then lower the oven to 350 degrees F and continue baking for an additional 40 minutes, or until light brown.

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