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!
Author: Katherine and Sarah Hatfield
Serves: 10-14 Pasties
Ingredients
Pasty Dough
- 1¼ cups all-purpose flour
- 1 tablespoon cane sugar
- ¼ teaspoon salt
- 5 tablespoons dairy-free buttery spread or sticks, cut into chunks
- 3 tablespoons sustainable dairy-free shortening, chilled and cut into chunks
- 4 to 6 tablespoons ice water
Pumpkin Filling
- 1 cup pumpkin puree
- ¼ cup cane sugar
- ⅛ teaspoon lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
Instructions
Pasty Dough
- Put the flour, sugar, and salt into the bowl of a food processor. Pulse to combine.
- 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.
- Transfer the mixture into a large mixing bowl.
- 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.
- Form the dough into a ball. Pat it into a disk. Wrap it in plastic wrap. Refrigerate for at least one hour.
Pumpkin Filling
- Put the pumpkin, sugar, lemon juice, salt, nutmeg, and cinnamon in a medium bowl. Mix well.
To Make the Vegan Pumpkin Pasties
- Preheat your oven to 400ºF and optionally line your baking sheet with parchment paper.
- Roll out the chilled dough to ⅛-inch thickness on a floured surface.
- Use a small bowl or saucer as a pattern to cut out 10-14 (3-4.5 inch) circles (Ours were 4.5 inches.)
- 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.
- Bake the pasties on your baking sheet for 20 minutes, or until lightly browned.
- Let cool on the sheet for a minute, and then transfer the pumpkin pasties to a cooling rack.
- When cool, serve or store in an airtight container.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-pumpkin-pasties