” He had never had any money for candy with the Dursleys, and now that he had pockets rattling with gold and silver he was ready to buy as many Mars Bars as he could carry — but the woman didn’t have Mars Bars. What she did have were Bertie Bott’s Every Flavor Beans, Drooble’s Best Blowing Gum, Chocolate Frogs, Pumpkin Pasties, Cauldron Cakes, Licorice Wands, and a number of other strange things Harry had never seen in his life. Not wanting to miss anything, he got some of everything and paid the woman eleven silver Sickles and seven bronze Knuts.”
– Harry Potter and the Philosopher’s Stone, JK Rowling
It’s time to hop on the Hogwart’s Express and grab yourself some delicious vegan pumpkin pasties for the trip! These pasties are savory, packed full of flavor, and wrapped in a flakey crust. Perfect to take on the go, a quick meal or snack, or even an appetizer. What are you waiting for? Bring the world of Harry Potter into your home with this delicious treat!
Compared to the other treats mentioned in the books, pasties already exist in English cuisine. So what is a pasty? It’s a simple hand pie. Normally filled with meat or vegetables and wrapped in a shortcrust pastry. If you’re a Harry Potter fan like I am, you’ll know that pumpkin pasties are one of the most common snacks that are mentioned and seen in both books and movies. Luckily, I didn’t have to use much imagination to make this recipe, I just had a little creativity.
Since we still don’t know what pumpkin pasties tasted like, I had to create my own. Most vegan pumpkin pasty recipes I’ve seen use pumpkin pie filling. Of course, me being me, I wanted this recipe to be different. So I went for the savory route. Filling them with pumpkin puree, potatoes, herbs, and vegan cheese! It’s quite delicious, and trust me they didn’t last a week in this household. It’s nice knowing you have something already prepared to grab and eat!
Cold vegan butter – Making the pastry dough requires the butter to be cold to start with. I like to place mine in the freezer for 15 minutes before I start!
Ice cold water – As I’ve mentioned, making pastry dough is temperature sensitive, so we need to keep all the ingredients cold, including the water.
Sweet & Yukon gold potatoes – Adding this to the filling creates a more hearty filling, compared to just using pumpkin puree.
Pumpkin puree – The best brand I’ve used for any pumpkin recipe is Libby’s Pumpkin Puree. However, do not mistake this for pumpkin pie filling, they are not the same. The ingredients should only be pure pumpkin.
Fresh sage and basil – Using fresh herbs retain their flavor even after cooking, but using dried is also fine!
Vegan mozzarella – Adding vegan cheese to this completes this recipe, it gives it a nice cheesy flavor without overpowering it.
Make the pastry dough and chill in the fridge for 2 hours or overnight.
Next, chop up the vegetables and make the filling. Allow cooling completely before assembly.
Remove pastry dough from the fridge, and roll it out to a ⅛ of an inch.
With a cookie cutter, cut out as many rounds as you can fit.
Remove dough scraps, and knead them together to use for the second batch.
Fill the dough rounds with the filling.
Fold the pastry dough over, press lightly, and crimp with a fork.
Chill the pastries in the fridge for 15 minutes.
Brush some agave milk mixture, and bake at 350° Fahrenheit for 20-25 minutes.
Allow cooling before serving!
So, if you tried this recipe, let me know what you think in the comments below! You can also share it with me on Instagram, just tag @flouredframe. I would love to see your recreations! Happy baking!
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