These are my take on the fictional, gourd-filled hand pies that Harry Potter first discovers on the Hogwarts Express in Harry Potter and the Philosopher’s Stone. It is around this time of year that I like to re-visit the books and characters I grew up with; autumn holds a certain magic for me that resonates perfectly with Rowling’s wizarding world. For the last several weeks, I have been listening to the audio books as I bake and cook for the blog. There is no other story I have ever been able to disappear into as fully as Harry Potter, and I find it a welcome, comforting retreat… almost like that feel you get re-visiting a family vacation spot, or your childhood home, or grandma’s house.
The absolute best gluten-free pastry recipe I’ve found is by Erika at A Little Insanity. I’ve adapted it a bit in my recipe, but you can find the original recipe here.
Gluten-Free Pumpkin Pasties
- 2 cups all-purpose gluten-free flour
- 1/2 cup unsalted butter
- 1 large egg
- 2 tsp sugar
- 1 pinch salt
- 1/8 tsp freshly ground nutmeg
- 1/8 tsp vanilla powder
- 2/3 cup cold water as needed
- 10 oz pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup orange juice fresh squeezed
- 2 tbsp frangelico
- 1 tsp lemon zest fresh
- 2 large eggs
- 3/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 2 tbsp sugar
- 1/4 cup lactose-free milk
- 1/4 cup gluten-free flour
Mix the sugar, salt, nutmeg and vanilla into the flour and gently mix with the whisk attachment.
Cut the butter in and mix slowly, once combined add the egg and continue to mix. It should look crumbly.
Slowly add the cold water until the dough comes together. It is better to be on the wetter side than too dry so it doesn't crack while you shape the pasties.
Blend all ingredients thoroughly, it should be very thin and liquidy.
In a medium sauce pan, heat the mixture very slowly over low heat, stirring constantly until it just begins to boil. Remove from heat and allow to cool completely; it should be much thicker now. Careful not to heat too fast, or it will cook the egg and separate.
Forming the Pasties
Preheat oven to 350°F
Sprinkle flour on your work surface and roll the dough out fairly thin, but not so thin that it is translucent
Cut out circles with a 3.5" cookie cutter
Scoop two teaspoons of filling into the center of each pastry circle and spread milk around the edge of the circle
Fold the pastry over, press the edges together, and use a fork to impress the edge to give them a fluted look
Brush the tops with milk and sprinkle with sugar
Bake for 20-30 minutes, depending on your oven. The pastries should be nicely browned.