Vegan Pumpkin Pasties
Prep time
Cook time
Total time
This recipe is adapted from The Unofficial Harry Potter Cookbook. We've made it dairy free, egg free, and nut free!
Serves: 10-14 Pasties
Pasty Dough
Pumpkin Filling
Pasty Dough
  1. Put the flour, sugar, and salt into the bowl of a food processor. Pulse to combine.
  2. Scatter the margarine and shortening chunks on top of the flour mixture in the food processor. Pulse about 15 times, or until the mixture forms coarse crumbs.
  3. Transfer the mixture into a large mixing bowl.
  4. Sprinkle 4 tablespoons of cold water over the flour mixture. Toss the mixture together with a spatula until it begins to clump together. If the mixture is too dry, add more cold water one tablespoon at a time.
  5. Form the dough into a ball. Pat it into a disk. Wrap it in plastic wrap. Refrigerate for at least one hour.
Pumpkin Filling
  1. Put the pumpkin, sugar, lemon juice, salt, nutmeg, and cinnamon in a medium bowl. Mix well.
To Make the Vegan Pumpkin Pasties
  1. Preheat your oven to 400ºF and optionally line your baking sheet with parchment paper.
  2. Roll out the chilled dough to ⅛-inch thickness on a floured surface.
  3. Use a small bowl or saucer as a pattern to cut out 10-14 (3-4.5 inch) circles (Ours were 4.5 inches.)
  4. Put a heaping 1½ to 2 tablespoons of filling in the center of each circle of dough. Divide any excess filling evenly among the circles of dough. Moisten the edges of a circle with water. Fold the dough over the filling. Crimp with a fork to seal the edges. Cut three slits in the top for steam vents. Repeat with the other circles.
  5. Bake the pasties on your baking sheet for 20 minutes, or until lightly browned.
  6. Let cool on the sheet for a minute, and then transfer the pumpkin pasties to a cooling rack.
  7. When cool, serve or store in an airtight container.
Recipe by Go Dairy Free at