In my last post I told you all about my daughter’s Birthday Trip to Diagon Alley.
One of the treats we served at her surprise party were pumpkin pasties. There were really fun and turned out SO CUTE!
Here is the recipe I used to make these fun treat.
I saw many recipes that just used the raw filling in a crust. I chose to cook the filling first for a few reasons.
1. I thought I would be able to fit more filling in each pasty without it running out. It’s easier to contain a semi solid vs. a semi liquid. This turned out to be sound reasoning. I could really put quite a bit of filling. And since the filling kinda kept its shape, I could load it up.
2. I thought the filling would leak less while cooking and this was true. They didn’t ooze out all over the place.
3. I didn’t want to worry about the filling being undercooked and the crust being done. If I precooked the filling, then as soon as the pastry was golden brown, then I could remove them.
You could always try to use the raw filling in the crust if you are in a time crunch.
My favorite pie crust recipe is Grandma Lounsbery’s.
This recipe made about 30 pasties. This might vary depending on how much filling you get into each pasty and how big your cutouts are.
I think think would be a great Halloween Treat also!
Recipe adapted from Libby’s Famous Pumpkin Pie