Pumpkin Pasties – Harry Potter and the Cursed Child: The Literary Kitchen #9

“These hands have made over six million Pumpkin Pasties. I’ve got quite good at them. But what people haven’t noticed about my Pumpkin Pasties is how easily they transform into something else…”
– Trolley Witch, Harry Potter and the Cursed Child

She picks up a Pumpkin Pasty. She throws it like a grenade. It explodes.

Pumpkin Pasties - Harry Potter and the Cursed Child: The Literary Kitchen #9
Pumpkin Pasties – Harry Potter and the Cursed Child: The Literary Kitchen #9

Isn’t the idea of turning Pumpkin Pasties into grenades a bit far-fetched? I mean, I know it’s a magical world and anything can happen, but let’s leave the food alone. What if the magic fails once in a hundred times and the pasties explode in your stomach! Anyhow, Harry Potter and the Cursed Child has many such atrocious ideas, Voldemort and Bellatrix making a baby together being one of them. *Shudders*

I wouldn’t go into analysing the book here, which according to me is just a celebrated fan fiction, and would focus on the lovely snacks that Harry and the team picked up every year on their way to Hogwarts – the Chocolate Frogs, Bertie Bott’s Every Flavour Beans, Licorice Wands and the pumpkin pasties. While the trolley witch served only sweets, I could never imagine the pasties as a sugary snack. So when I finally got around to making them I could only think of crisp pastries stuffed with cheesy, garlicky pumpkin mash with a hint of rosemary. The last one because its aroma fused with garlic makes me happy.


For pastry:
Flour – 120 gms
Chilled Butter – 50 gms (cut into pieces)
Chilled Water – 1 cup
Salt – ½ tsp
Egg white of 1 egg – For egg wash

For filling:
Yellow Pumpkin – 350 gms
Garlic – 5-6 cloves
Fresh Rosemary – 2-3 sprigs
Feta cheese – 50 gms
Black pepper – ½ tsp
Salt to taste
Olive oil – 1 tsp


For pastry:
1. Take flour in a bowl and mix butter with your hands till you get a sandy texture. Add salt if using unsalted butter.
2. Add chilled water and make firm dough.
3. Wrap the dough in a cling foil and keep it in the fridge overnight.

For filling:
1. Preheat oven to 200 degree Celsius.
2. Cut pumpkin into big chunks and place it on a baking tray. Throw in garlic and rosemary and season with salt and pepper.
3. Sprinkle oil and let it roast for about 20 mins.
4. Let it cool down once done and grind it into a thick paste.
5. Add crumbled feta and keep aside.

Assembling and baking:
1. Take a little ball of dough and roll it into a circle.
2. Place the pumpkin filling in the centre and fold the rolled out pastry into a crescent shape. Press the edges together and use a fork to make a design.
3. Brush the pasties with egg wash and bake them in a pre-heated oven at 180 degree Celsius for 30 mins or till the crust turn golden brown.
4. Leave them on the rack to cool down and serve.

P.S. – Don’t try and throw them like grenades. Oh they will explode, but will also create a bit of a mess.

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