Recently Film Nerd and I visited Harry Potter: the Exhibition at the Powerhouse Museum. Besides our purchases of wands and the marauders map, we also purchased chocolate frogs, which came with an actual collectible wizard card, just like in the books! There were also the infamous Bertie Botts every flavour beans for sale.
Since visiting the exhibition I started to think of the food featured in Harry Potter and have now started attempts to replicate these. Please find below, what should hopefully be the first of many gourmet geek posts inspired by Harry Potter: Pumpkin Pasties.
Pumpkin Pasties are first encountered by Harry on his first trip to Hogwarts as being one of the offerings of the food cart onboard the Hogwarts Express. I have always imagined these as savoury, as in Cornish pasties savoury. If you don’t like too much spice then you can tone the spices down, however I don’t think that these are spicy at all and add a nice balance to the sweet pumpkin.
Makes approx 20
1 tablespoon vegetable oil
1 onion finely chopped
3 fresh curry leaves
1 tablespoon brown mustard seeds
2 teaspoons mild curry powder
½ teaspoon chilli powder
½ teaspoon turmeric
400g pumpkin diced
½ cup of frozen peas
¾ cup chicken stock
5 sheets store-bought puff pastry
1 egg lightly beaten
1) Heat oil in a deep-frying pan on moderate heat and cook onion for 2-3 minutes. Add curry leaves and mustard seeds and fry until the mustard seeds pop. Add curry powder, chilli powder and turmeric to pan and stir for 30 secs.
2) Add pumpkin to the pan and stir until pumpkin is well coated in spices. Add peas and stock to pan and gently simmer for 10 minutes or until pumpkin is tender and most of the liquid has evaporated. Remove from heat and cool completely.
3) Preheat oven to 220°C/ 425°F. line 3 baking trays with baking paper. Using and 10cm cookie cutter (or equivalent glass rim) cut circles from the puff pastry. Spoon 1 tablespoon of pumpkin filling into the centre of each and brush the edges of the circle with the beaten egg. Fold circles over to enclose filling and press edges of pastry with fork.
4) Place pasties on tray and brush tops with beaten egg. Bake until puffed and golden.