PUMPKIN PASTIES
Makes 10-12 pasties
INGREDIENTS
Crust:
1 box of refrigerated pie crust (containing 2 rollout crusts)
Filling:
1 cup mashed potatoes (homemade or store bought will work)
1 15 oz can pumpkin purée
6 slices bacon/turkey, cooked and sliced in little bits (or a small bag of bacon bits)
½ cup shredded cheddar cheese
1 tsp mustard powder
Salt, pepper to taste
1 egg yolk, beaten, for egg wash
PREPARATION
Mix mashed potatoes, pumpkin puree, bits of bacon, shredded cheese, mustard powder, salt, and pepper in a large bowl.
Preheat the oven to 350°F.
On a lightly floured surface, unroll one of the pie crusts. Using a 4.5” round cutter, cut out as many circles as the dough allows. Place on a parchment lined baking sheet. Repeat with the remaining pie crust.
Scoop a tablespoon of the pumpkin mixture in the middle of dough. With a bit of water, wet the edges of the dough. Flip one side of the dough onto the opposite side, enveloping the pumpkin mix, to form the pasties. Press both sides together with a fork to seal pasty. You can reroll any scraps to make more pasties.
Place pasties on a baking tray lined with parchment paper. With brush, brush each pasty with egg wash. With a knife, slice the top of each pastie twice in the shape of an “x”.
Bake for about 15-20 minutes, until golden brown. Let cool for 15 minutes before serving.
Mrs. Weasley’s Meat Pie with Crunchy Gillyweed
Makes about 12-16 pies
Pie Crust
2 1/2c all-purpose flour
1tsp salt
1 stick (8tbs) cold butter, cut into pieces
1/2c (8tbs) vegetable shortening, chilled and cut into pieces
1/2 to 3/4c cold water
Filling
3tbs vegetable oil
1lb ground chuck or ground beef
1 medium onion, finely chopped
4-5oz button mushrooms, quickly rinsed & chopped
1tbs all-purpose flour
1c chicken stock
1/8tsp ground thyme or ¼ tsp freshly chopped thyme leaves
1tbs tomato paste
salt and pepper
1 egg beaten with 1tbs water
Directions:
Pie Crust
Place flour and salt in food processor, pulse to combine
Scatter pieces of butter and shortening over flour mixture, pulse until mixture resembles coarse yellow meal and no white remains. About 15 pulses.
Transfer to a large bowl, sprinkle 1/2c water over mixture and toss until dough sticks together. Add more water 1tbs at a time if dough is dry (better too wet than too dry).
Divide into 2 disks, wrap in plastic wrap and chill from 2hrs-3days
Filling
Heat 1tbs of oil in a large skillet (not non-stick if possible). Add beef to the pan, breaking up with a wooden spoon, until cooked through. With a slotted spoon, transfer the beef to a plate or bowl and set aside.
Add remaining oil and heat on medium, add onions and mushrooms and cook until well browned.
Add flour and mix until combined. Add chicken broth and mix until combined
Return beef, add thyme, tomato paste, salt and pepper
Simmer for 5-7 minutes until all ingredients are cooked and well combined
Transfer to a bowl and cool to room temp.
To Assemble
Preheat oven to 425
Remove chilled dough from the fridge. On a generously floured surface roll out one disk very thin, cut 4.5" circles, should make approx. six
Fit the circles into a 12 cup muffin pan, fill generously with beef filling
Roll out the second disk. Cut out six 3.5" circles. You may have enough to make another 4.5" and 3.5" set.
Brush rims with water, lay circles over filling, and press with your fingers to seal
Brush the tops with beaten egg. Cut slits in the top of each pie
Bake for 10 mins, then reduce the heat to 350 and bake for an additional 20 minutes, until golden brown.
Crispy Crunchy Gillyweed
Serves 4-6 as a side/snack
Cooking spray
¼ cup cornstarch
4 large egg whites, lightly beaten
1 cup panko (Japanese-style breadcrumbs)
¾ ounce Parmesan cheese, finely grated (you can use a box grater)
1 ½ teaspoons dried oregano
12 ounces spiralized zucchini noodles (found in the refrigerated produce section or spiralize 2-3 medium zucchini)
¼ teaspoon salt
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray. Place cornstarch in a shallow dish. Place egg whites in a separate shallow dish. Stir together panko, Parmesan and oregano in a third shallow dish.
Coarsely chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the noodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the noodles, well spaced apart, in a single layer on the prepared baking sheets. Coat with cooking spray.
Bake until golden and crispy, 10 to 12 minutes. Remove from the oven; sprinkle with salt.
Butterbeer Fudge Topped Blondies
Adapted from Two Food Lovers
Makes 24 bars
Ingredients for Blondies
3/4 cup unsalted butter
1 1/2 cups light brown sugar
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, beaten
1/4 teaspoon vanilla extract
1/2 teaspoon rum extract
1/4 teaspoon butter flavoring/extract
1/2 cup butterscotch chips
Fudge Frosting
11 ounce package butterscotch morsels
1 can buttercream frosting (whipped or regular)
**optional garnish: gold sprinkles or flakes, candy lightning bolts or eye glasses
Instructions:
Preheat the oven to 350° F. Line a 9x13 inch glass pan(dark non-stick may vary the baking time) with parchment paper, leaving extra paper over two sides for lifting. Lightly spray the parchment paper with non-stick spray.
Melt the butter in a small saucepan, over medium heat. Put the brown sugar in a large bowl, add the melted butter, and stir to combine. Set aside to cool.
Meanwhile, in a medium bowl, whisk together the flour, baking powder and salt. Return to the bowl with the butter and sugar mixture. Once it has cooled to room temperature, beat in the eggs, vanilla extract, rum extract and butter flavoring. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. Fold in the chips until evenly dispersed into batter.
Transfer the batter into the prepared pan. It will be thick, use a rubber spatula to evenly spread it into the pan. Bake for 20-25 minutes. Watch for blondies to become lightly browned. They are done when you insert a toothpick into the center of the pan, and the toothpick comes out with only a few crumbs.
Cool the pan on a wire rack for 5-10 minutes. Lift the bar from the pan by grabbing the parchment paper. Return to the wire rack to cool completely.
While the blondies are cooling make the butterbeer fudge topping. Pour the bag of butterscotch morsels into a microwave safe bowl. Heat in 20 second increments (stirring in-between) until morsels are completely melted. Add buttercream frosting to melted morsels and mix well.
Once the blondies are cool, spread the fudge over the blondies. Garnish with gold flakes or candy lightning bolts. Cut into 2x2 inch squares (approximate) to make 24 bars. Enjoy!
