“Anything off the trolley, dears?” If you’re a Potterphile like I am, the term pumpkin pasty won’t be too unfamiliar. But I think most Americans assume pasties are a sweet tart instead of a savory meat pie. Most of the recipes I’ve seen for Harry Potter-inspired pumpkin pasties were sweet like pumpkin pie. I figured if the Brits made a real pumpkin pasty, it’d definitely be savory, maybe with cheese, maybe with garlic, maybe all up in my gob! But then I was all, “wait I like pumpkin pie, too.” Thus, BOTH ways were born: a savory traditional-style pasty and a sweet, pumpkin pie-spiced version.
I distinguished them by using a crimped pastry cutter for the sweet ones and a smooth pastry cutter for the savories (made easy with these two-sided cutters!), but trust me, I still got them confused. Thankfully, both were totally nom-worthy so I didn’t mind trying them out.
I went with tinier pasties this time around which were awesome, but I might try a larger pasty size next time just to maximize the filling ratio. I think having a little more filling may be just that much more yummy, more like a hand pie. Feel free to jump the four-inch pastry size to six or larger.
I’m secretly planning a Harry Potter spin on my Thanksgiving menu this year, so I imagine a version of this will feature prominently. We’ll see how that works out. No matter what, I’ll be posting that menu once it starts to get closer. It’s barely September, me, calm down. Never mind, don’t calm down, embrace the fun!
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Here’s the scoop on both recipes for sweet and savory Harry Potter-inspired pumpkin pasties:
(Using a 4” round cutter and two rolls of pie dough, this recipe make about 18 pasties)
- 7.5 oz. (1/2 can) of pumpkin puree (not pie filling)
- 1 Tbsp butter
- 1/2 clove garlic, minced
- 1/4 cup cheddar cheese, shredded
- 1/8 tsp sage
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1 package refrigerated pie dough
- Flour for dusting
- 1 egg, slightly beaten for egg wash
- 7.5 oz. (1/2 can) of pumpkin puree (not pie filling)
- 1 Tbsp butter
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie seasoning
- 1/4 tsp allspice
- 2 Tbsp sugar or granulated sugar substitute
- 1 package refrigerated pie dough
- Flour for dusting
- 1 egg, slightly beaten for egg wash
- Thaw pie dough in refrigerator overnight.
- Preheat oven to 400F.
- Place parchment on (or grease) two half-sheet pans.
- Mix pumpkin puree with room temperature butter in a large bowl, and stir in garlic, cheese, and seasonings (or just seasonings and sugar for the sweet version). Set aside.
- Dust a flat surface with flour, roll pie crust out to 1/8 inch thick, and cut into 4-inch circles (or larger, if you prefer) with a pastry cutter or edge of a glass.
- Spoon out a half teaspoon or less of the pumpkin mixture onto one side of the dough circles, fold over to create half-moons, and crimp the edges closed. Cut three tiny slits into the top of each to vent.
- Transfer pasties to baking sheets, and brush each with egg wash.
- Bake for about 15-20 minutes until lightly golden.
- Transfer to a cooling rack and let cool for 5 minutes before diving in.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Yum!! I can’t believe it is already pumpkin season! These look like little turnovers.
It’s probably a little early, but I love it. 😉 And yep, basically little turnovers!
Just made these for dinner and they were delicious! Now the important question, do they store well?
They keep well in the fridge or freezer, just make sure to warm them slowly in an oven or toaster oven for the best taste after storing. Thanks for trying them out!
Kathleen @ Yummy Crumble says
These look so good! I need to try both 🙂 I’m a huge potter fan and any food inspired by the books always intrigues me!
Yay Potterphiles! Let me know if you end up trying them out. 🙂
Lokness @ The Missing Lokness says
These are so beautiful! I can’t tell you how excited I’m that Fall is finally coming! I miss the cool breeze and all the pumpkin awesomeness! These pasties will definitely will on the list. Love that there are sweet ones and savory ones. 😉
I’m right there with you — bring on the scarves! 🙂
Thanks for your version of the recipe, Catherine! I just made sweet Pumpkin Pasties, delicious! 🙂 I bought ready-made flaky dough and I’m really happy with how the pasties turned out, without having to add cream, more eggs (apart from the one used for eggwash), adding a lot of extra baking time and unhealthy fat (like other recipes suggest). So I’m very happy with this version of the Pumpkin Pasties: rather simple and simply yummy! 🙂 Long live Harry Potter! 🙂
Long live Harry! So glad these worked out for you! The ready-made dough is such a great shortcut. Accio pasties!
These look super tasty! How many does this recipe make?
At Harry Potter World at Universal Studios, you can get pumpkin pasties at Honeyduke’s. They are sweet and delicious! I’m trying the sweet version here because I miss those things! Thanks for the recipe!!
Right?! Sooo good! 🙂
Hi Catherine! I can’t seem to find anywhere on this page, how many pasties your recipe makes. I have to make about 100!! (Aaaah!) Our wonderful local library is having a Potter potluck banquet next weekend, and I’m bound and determined to make these for everyone. Your help would be very much appreciated! Thanks (from one Pott head to another) ☺
Abbie Taylor says
Hi! I actually just made them about an hour ago lol I used a 4” round and from two rolls of pie dough (they come 2 in a pack) from Pillsbury, I was able to make 18. I ran out of dough, but still had a little filling. If I rolled the dough thinner, I could have easily gotten 20. I hope this helps!
Thank you Abbie!! ☺
Whoo hoo, you guys beat me to this! You’re totally right, Abbie, that’s about how many I got from two sheets. Thanks so much! 🙂
Sara Lyons says
I’m sorry if you already said this but I can’t find it >< how any does this make?
Using a 4” round cutter and two rolls of pie dough , it’ll make about 18 pasties. I hope they work out! 🙂
Thank you for creating and posting this. I’ve made the savory ones for my daughters’ school luncheon. They are delicious and not junk food!
I’m so glad to hear that, Carrie! Thanks for trying it out!
Could I make these ahead and then freeze them?
Thanks for the post- can’t wait to try them!
Hi, Alexandra! You can freeze them after they’re baked, but I’d recommend assembling them, then freezing, then letting them thaw in the fridge before you’re ready to bake. 🙂
Kathryn H. says
Could you tell me how many servings your recipes make? I’m so excited to try them out for a HP Friendsgiving I’m hosting in a couple weeks!
Gah, that sounds so fun!! I’m jealous. Using a 4” round cutter and two rolls of pie dough , it’ll make about 18 pasties. I hope they work out!
Thanks so much Catherine! I’ll be sure to tag you in the photos!
Gracie Perez says
i was wondering what is the storage life for these little guys? I’m using your recipe for a final project in my culinary school (If that’s totally fine with you, of course), and one of my requirements is storage after baking. Would love your feed back! thank you <3
Oh wow, that’s so cool that you’re using this in a project! I hope it goes well. Here’s how I’d store them:
They’ll keep for a about 2-3 days in the refrigerator, covered with foil or plastic wrap. I like to wrap some paper towels around them and use a large zippered plastic bag.
To freeze, wrap them tightly with aluminum foil or a heavy-duty freezer bag. Try to eat them within 3-4 months. To reheat, let them defrost in the refrigerator and then re-heat in a 350˚ F oven for about 30 minutes.
Good luck with your project!!
Alex Snider says
These sound delicious! My boys and I are going to watch a Harry Potter movie each week this summer and make a craft and recipe to go with it. We are definitely going to make these one night!
Oh man, that sounds like an amazing tradition to start!!
I tried both recipes yesterday. I loved the savory ones and my husband loved the sweet ones. The only change I’ll make is I improvised the pumpkin pie seasoning since I didn’t have any on hand and added too much ground cloves. Despite my mistake, it was a huge success! Thank you for much for the recipes! I’ll be making them again soon.
I sometimes have to wing the spices, too! So glad it worked out. 🙂
Lisa Harkins says
I have never made a pasty, and I am wondering about them for a potluck. Is this something I could make ahead and serve room temperature on the day?
Oh definitely! They keep well and are tasty at room temp for a couple of days. Just keep them tightly sealed. 🙂
Frida Høj says
My friend and I are trying out this recipe tomorrow and I’m so excited! Unfortunately I can’t buy pumpkin pure, so I’ve made it myself. Now I’m just wondering if it is 7.5 oz as in 0.9 cups or 212 grams? 🙂
Yep, 212 grams of pumpkin puree is perfect. I hope it goes well! 🙂
Do you think I would be able to use the Goya Dough Discs (typically used to make empanadas) to make these? I have two packs in my freezer that I would love to get rid of and this seems like the perfect thing to use them for.
Absolutely! They’d work perfectly. In fact, I should try that out soon! 🙂
Susan Ford says
My husband and I watch the whole series of Harry Potter movies about once every 3 or 4 months! Sometimes a movie a night for 8 nights in a row or sometimes we try a Friday night movie and popcorn for 8 weeks in a row!!! We’ve done this for several years now. I am going to try both of these recipes but wanted to ask if it is really only 1/2 teaspoon of pumpkin (step 6 of the instructions)? That just doesn’t seem like enough to taste to me.
Great way to watch the movies! We’re due to watch them again soon, too. 🙂 For the spice, that’s pretty much the bare minimum. Pumpkin spice is kind of like taco seasoning where it’s hard to overdo it. Feel free to increase it (which I may do in the recipe as well!)
Susan Ford says
Sorry Catherine. I was referring to the instructions (#6) that says to “Spoon out a half teaspoon or less of the pumpkin mixture onto one side of the dough circles”. I’ll just experiment and see how much of the filling works for me. Thank you for your response though!
oh my gosh, I completely misread that, sorry!! Yes, it seems like not a lot, but you’d be surprised how small these are. If you want to add more, definitely feel free, especially if your dough is a little larger. 🙂
Susan Ford says
Thanks! I’ll let you know how they turn out!
Dana W. Mullins says
Thank you! I had the same question. My cutter is exactly 4 inches and it’s tiny compared to the dough.
Hi there! These look fantastic and I look forward to making some.
What would you recommend doing for a gluten free version, please? Of course gf pie dough instead of regular, but would you recommend adjusting the baking time?
Should uneaten pasties be refrigerated?
Yep, they’ll keep in the fridge for a few days.
plese y says
Can I freeze them before they are baked?
You can! Just let them thaw in the fridge prior to baking and you’re all set. 🙂
Made both versions today and have to say-AMAZING! Will 100% be making these again before the end of the year
Did want to let you know of a few tweaks; subbed butternut squash for pumpkin as I bought more than a dozen (so cheap this time of year!) as well as adding turmeric, cayenne and cumin for the savoury (Indian roommate led to flavour experiments and squashes+curry spices=match made in heaven) and a touch of vanilla and honey when I ran out of sugar for the sweet ones.
Found you searching ‘Pumpkin Pasty’ so thank you for indulging your inner geek for the rest of us Potterheads to find!! Nerd to nerd-I listened to the Dear Mr. Potter Podcast while I made it too, if you’ve never heard of it, it is well worth the time to catch up on the first three seasons 😀
Heya, thank you so much for trying out both recipes! So glad they worked out. Want to know a super dirty secret? Most canned pumpkin actually is mostly squash anyway! It’s got a richer color and less textured. Plus they taste so similar, as you know, so no shame in swapping it out anytime. 🙂
Your curry-spiced version sounds sublime. I must try doing that. Thanks again for stopping by, fellow Potterhead! 🙂
Thank you for a wonderful recipe, Ms. Clark! I’m especially grateful you offered a savory version. I followed your recipe and made a nice big batch of both to take to a Harry Potter-themed party. They were a hit!
I had to make some adjustments in a pinch/due to technicalities, maybe these will help other folks who try making these too. I didn’t have onion powder on hand so I substituted by mixing in 1tbsp + 1 tsp finely chopped fresh yellow onion. I also increased the amount of filling per pasty up to about a tbsp because it seemed I had plenty of room left inside (I doubled the recipe, got extra rolled dough, and ended up filling about 40 pasties); the casings still held up pretty well during baking though!
That sounds like a perfect onion powder substitute! I’m tempted to make these slightly bigger using more filling too, so now I’m inspired. Thank you so much for trying it out. SO glad it was a hit! 🙂
I made these last night for a Harry Potter themed birthday party.
I made a couple substitutes to the savory. I was out of just sage so used Italian seasoning, used white pepper instead of black pepper, and a mix of white cheddar and mozzarella. DELICIOUS!!!
Those subs sound amazing! So glad they were good for your party 🙂
Kristin B says
Thanks for the savory recipe. I may have only used it as a guideline but they turned out great.
I used what was leftover from a can of pumpkin (I had used cheesecloth to squeeze it for our pumpkin juice) and rehydrated it with water & apple juice (only returned 2/3 of the liquid I took out). Instead of pie crust, I used refrigerated crescent rolls. I upped the butter (due to slightly dry pumpkin) to 3TBsp, upped to cheddar to almost 1/2 cup, and upped the seasoning to taste. The pumpkin filling tasted like mashed sweet potatoes, but better.
This sounds amazing. I must try these with crescent rolls! They’d be amazing for breakfast, I bet.
I made them – they were so tasty! I made them to pass out from my trolley, which also had chocolate frogs, Bertie Botts, and Jelly Slugs. My lovely daughters and my niece just watched Harry Potter number 7 (after reading all the books, of course!!) and we celebrated with a Harry Potter party, including your pasties. Thanks for sharing your recipe, ever so much.
Oh my gosh, your trolley of treats sounds SO fun. I can’t imagine how excited your niece must have been. Thanks for including them!
These are delicious! My 11 yo made the sweet ones almost entirely by herself. We followed the recipe exactly, adding only some colorful sugar (orange) on the top of the egg wash before baking. We made about 2 dozen using a 3″ cutter (that’s what we had on hand). They are so cute! She made them to add to a bday gift for a friend’s Harry Potter themed party. Thanks for sharing.
AH, so glad you had so much luck with them! I love that they are easy enough for an 11-year-old to whip up, too. So rad. Also loving the addition of the orange sugar. Adorable. Thanks for trying it out!
Nicole Meyer says
My family really enjoyed these! I might add a little bit more sugar next time because we love sweet, but overall, they were a huge hit! We also made the slits in the form of lightning bolts which added to the novelty.
I just made the savory version to take to a Christmas party. They were easy and delicious! I didn’t have a pastry cutter, so I used a ring from one of my wide-mouth canning jars – I think it is closer to 3 inches than 4. And I may have over-stuffed a few of my mini pasties…. they burst open while baking! Not as pretty, but no matter… in the end they were still delicious!
Would this recipe work in tarts as well? I need to make over 60 for my friends harry potter themed wedding and thought tarts would be way faster to make than the whole thing. Any suggestions on time and such? I have an active 3yr old so no time to deal with the whole pastry.
Marilyn Nguyen says
I made this for the second time, but for the first time in several years. I actually have been looking for this recipe for a while now because I forgot how to find it and I honestly didn’t make it because I fell out of friendship with the friend I originally made it with the first time. It was honestly really nice to bond with my friends over baking this and everyone (even my mum and brother) approved and it flew off the racks!
This is a super fond memory for me now and is def going in my recipe collection with many good smiles and memories to come. I can’t wait to beat out everyone at potlucks now and be the lady that buys all the cans of pumpkin puree too LOL
This warmed my heart! Thank you for sharing how this recipe fits into your memories. I too buy out the pumpkin this time of year! 🙂
I would like to make these for our Harry Potter Christmas party… I have sooo much to do and need to know if these can be frozen before baking? They look delish!
They sure can! I’ve done this many times and they come out great after thawing + baking. Good luck!!
I’ve been making the savory ones every fall for about 3 years and they are always a huge hit. My boyfriend actually requested them for Thanksgiving this year! Thanks so much for posting this recipe, it is much loved.
Kitty Maschan says
We make these at least once a year using this recipe! My oldest likes the sweet and my youngest likes the savory, so I get to eat some of both. It’s become a tradition for us. They store well in the fridge, though they’ve never lasted longer than a couple of days after they’ve baked.
I’m so glad to hear that! I love when new traditions form. 🙂
Lol, as a brit, the idea of pumpkin pasties being sweet didn’t even occur to me until I had one at universal in florida. It was super nice, but I’m glad to try them the way I imagined it. Thanks for the awesome recipe. My mum and even my fussy little sister enjoyed them.
Hi Catherine, can you please clarify how much filling goes into each one? The instructions say 1/2 teaspoon, which is tiny. That would make about 100 pasties…. (3 teaspoons in a tablespoon, 16 tablespoons in a cup, so 96 half-teaspoons in a cup). The pumpkin puree alone is 1 cup, so in the end there’s slightly more filling than that. If instead you want to make about 18 pasties total, that’s roughly one tablespoon of filling each – is that about how much you use? (I think you’d barely be able to taste the filling if you only used half a teaspoon!)
Anna Louise says
Thanks for the recipe! We’ve got a HP theme going on at home over lockdown. We couldn’t find any pumpkin here in the UK so subbed in some roasted butternut squash. The recipe was just perfect! So much so LC wants to make them for lunch again next week. Thanks again for a great easy, doable recipe for the kiddos!
These are so yummy! I made both for an HP themed dinner 🙂
I used a bowl I have to cut out 5 inch circles, which gave me 13 pasties per box of dough. (Pillsbury pie dough for those in the US)
The sweet filling used about 1 Tbsp per pastie. The savory used 1.5 Tbsp because the cheese adds a lot of volume!
I made a few adjustments to the sweet ones for my personal preference and it was perfect:
• 2 Tbs white sugar & 1 Tbs brown sugar for filling
• After the egg wash, sprinkled on a mixture of white sugar and pumpkin pie spice to give the outside a sweet crunch!
Thank you so much for these recipes!
this was so so good, i made it and bought it over to our cousins house and everyone wanted more.