it all ends here.

I am the biggest Harry Potter Fan ever! Ok maybe not ever, but pretty close. I have:

a Harry Potter wall in the bedroom containing tons of different posters

all the movies on DVD and Blu-Ray

Hermionies wand

all the books and audio books

4 different shirts

a Lightening bolt tattoo

and a huge blanket of the Hogwarts Crest that I designed and crochet.

...nerd much?

Well as we all know this past Thursday night was bittersweet, finally seeing the last installment, and it coming to an end. So in honor of spending the last 13 years of my life with Harry, I cracked open my HP Cookbook and made some Pumpkin Pasties. Dont know what they are, dont fret! Said treat was mentioned in Prisoner of Azkaban (#3), where Cho orders it on the Hogwarts Express. Here is my version of the treat. 

Traditionally pasties are baked meat and pastry pie, but here its more of a dessert treat than a meal.

A word of caution: Its very hard to roll out, make sure your fingers are always wet while molding the dough around the pumpkin!  

Pumpkin Pastie Recipe

by The Unofficial Harry Potter Cookbook

Pastry Crust                                                                 Filling

1 ¼ cups all purpose flour                                              1 cup canned pumpkin, not pumpkin pie

1 tbsp granulated sugar                                                  filling        

¼ tsp salt                                                                        ¼ cup granulated sugar

5 tbsp cold butter, cut into chunks                                 ⅛ tsp ground nutmeg

3 tbsp vegetable shortening, chilled                               ⅛ tsp ground cinnamon

4-6 tbsp ice water

1. Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Scatter the butter and shortening over the flour mixture. Pulse about 15 times until the mixture resembles coarse yellow meal, with no white powdery bits remaining.
2. Transfer the mixture into a large mixing bowl. Sprinkle 4 tbsp of cold water over the mixture. Toss the mixture together with a spatula until it starts clumping together. If it’s too dry add more water 1 tbsp at a time (better too wet than too dry!) Gather the dough into a ball and pat it into a disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
3. Combine the pumpkin, sugar, nutmeg, and cinnamon in a mixing bowl. Mix well. Pre heat oven to 400°F. Roll out the dough ⅛-inch thick. Use a saucer to cut out 6 in circles.
4. Put 2 to 3 tbsp of filling in the center of each circle of dough. Moisten the edges with water, fold the dough over the filling, and crimp with a fork to seal the edges. Cut slits to make vents. Bake on a ungreased cookie sheet for 30 min or until browned.