I hope that the new year is treating you well. I’m just fumbling through life as usual… but working on always being a little better at fumbling.
Harry Potter Theme
I don’t know about you, but the Harry Potter movies have always given me the cozy, snuggly feels and it felt like the perfect January theme. Sure there’s murder, death and destruction, but you know those moments in the beginning of each school year where everything is going good and it starts snowing and then it’s Christmas… That’s what I’m talking about!
Another driving factor that helped me choose this theme for January is this amazing cookbook my husband got for me years ago. It’s called The Unofficial Harry Potter Cookbook by Dinah Bucholz and it has a ton of recipes mentioned in the books as well as classic United Kingdom inspired recipes. I have to add that this post is in no way affiliated with the book or the Pottermore universe. It is completely stand alone and unsponsored – but still freaking awesome.
The Original Recipe
Now, if you know anything about baking and British treats then you know that they are full of butter, eggs, and milk. If you can name a non-vegan ingredient, it’s in there. And that’s what prevented me from creating these recipes.
For the past couple years I’ve been obsessed with The Great British Baking Show. I’ve seen every episode, every holiday special, every master class series – so you can basically call me a pro baker at this point. I needed to put all of this baking knowledge to the test!
Now that I have a lot of experience cooking and baking non-vegan dishes with vegan substitutes I felt comfortable to dive into these recipes and veganize them. It still took a little bit of practice as I’ve never, ever made pastry dough before, but I got the process and measurements down and I want to share these recipes with you.
To me, the most iconic Pumpkin Pasties scene is in Harry Potter and the Goblet of Fire when Cho Chang orders them from the Hogwarts Express trolley. As a kid reading books and watching the movies I would drool over the idea of a pumpkin pasty. What was it? How could I eat this magical, mythical food?
Well, fast forward to adulthood (or whatever it is that I’m doing) and I learned that a pumpkin pasty is simply a handheld pumpkin pie. Which was still equally (Snape pun intended) as desired as it was in my youth. So when I turned to page 39 (unfortunately not page 394) in the cookbook and saw pumpkin pasties I knew I had to make them.
But Make it Vegan
Alright, I picked my recipe, but how do you make pumpkin pasties vegan!?
So operation pumpkin pasties, but make it vegan, took way! Luckily with all of the vegan substitutes out there it’s not nearly as difficult as it used to be to make good vegan pastry dough. I was able to get some good old vegan butter (I used Earth Balance and it worked great), I used my Bob’s Red Mill egg replacer (this stuff is a lifesaver for vegan baking) and a mix of almond milk and coconut milk (the canned shizzz) as a substitute for milk and heavy cream.
We were in business!
Now I just had to actually make the recipes and tweak them here and there if the vegan ingredients didn’t perform quite as expected.
But oh don’t you worry… I’ve done all that work for you. You simply need to follow the recipe below and voila, you’ll have your very own vegan pumpkin pasties.
Alright friends, we’ve made it to the recipe *queue fireworks* and it’s time to make your very own pumpkin pasties. Bake up these bad boys and enjoy them while you restart (for the 700th time) the Harry Potter movies, all the way from Harry Potter and the Sorcerer’s Stone (yes – we can suffer through the acting together). Serve them a hot mug of English tea and you’re really in business.
As always please share your recreations on social media and don’t forget to tag me! I love to feature your recreations on my Instagram stories!
- 1 ¼ cups all purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- 5 tbsp cold vegan butter*, cut into small chunks
- 2 tbsp vegetable shortening*, chilled and cut into small chunks
- 4-6 tbsp ice water
- 1 cup canned pumpkin, not pumpkin pie filling
- ¼ cup granulated sugar
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cinnamon
Put flour, sugar, and salt in the bowl of a food processor
Pulse a few times to combine
Spread the vegan butter and vegetable shortening over the flour mixture
Pulse several times until the mixture is coarse and there are no powdery areas
Transfer the mixture to a large mixing bowl and sprinkle 4 tbsp of the ice water over the mixture
Mix everything together until it starts to clump together
If the mixture is too dry add more water 1 tbsp at a time
Remove the dough from the bowl and form into a disc
Wrap in plastic wrap and refrigerate for 1 hour (you can leave longer but no less than 1 hour)
Add the pumpkin, sugar, nutmeg and cinnamon to a small mixing bowl
Mix until well combined
Preheat the oven to 400F
Roll the pastry dough out to ⅛ inch thick
Cut out 6 inch circle in the dough (make a ball and re-roll as needed)
Put 2-3 tbsp of the filling in the center of each circle of dough
Fold the dough in half over in the filling
Crimp the edges of the pastry with a fork to seal them shut
Cut slits in the top of each pastry to serve as vents
Bake on an ungreased cookie sheet for 30 minutes or until golden brown