Weekly Magic #23
written by Melody
We have a new chapter!! Check it out! Do you want to know more about Rubeus Hagrid? There's another part of Regina Darlyn's story!! We have another cooking recipe and another potion recipe ready for you. Owl Beezer Granger or Aloha if you want to join. Enjoy!
Last Updated
05/31/21
Chapters
16
Reads
519
Magical Cooking! (Recipes)
Chapter 6
Pumpkin Pasties
Ingredients:
PASTRY:
-175 g/ 6.2 oz/ 1 ½ cups all-purpose flour
-1 tablespoon granulated sugar (leave out when you want to make a savory pie or pastry)
-a pinch of salt
-140 g/ 5 oz/ ½ cup + 2 tablespoons (European style butter is best, it has less water)
-2-3 tablespoons very cold water
-Alternative: 1 ready-made pie crust
FILLING:
-100 g/ 3.5 oz/ scant ½ cup pumpkin puree, homemade or from a can (not pumpkin pie filling)
-¼ teaspoon cinnamon
-a pinch of allspice
-a pinch of cardamom
-a pinch of nutmeg
-1 tablespoon granulated sugar
-Egg wash:
-1 egg yolk
-2 tablespoons milk
Instructions:
PASTRY:
1.Cut the butter into small cubes, place them in one layer on a plate and put them in the freezer for about 15 minutes, they should not be frozen but get really cold.
In the meantime place the flour, sugar, and salt in the food processor/stand mixer. Mix well.
2.Add the butter cubes and process shortly, about 10 pulses, but it depends on the machine you are using. The dough should just resemble breadcrumbs.
3.Sprinkle with 2 tablespoons of the very cold water, and pulse a few times again until the dough comes together. Add the third tablespoon of water if necessary, sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of the flour itself. The dough should hold together when you press a little bit of it between your fingers.
4.Form a ball, divide it into two portions, press each portion into a disc and wrap the discs tightly in plastic foil. You will only need one portion to make about 15 pasties.
5.Refrigerate for at least 2 hours or overnight.
6.Alternatively, you can use ready-made sweet shortcrust pastry.
FILLING:
1.If you want to make your own pumpkin puree halve and deseed a small pumpkin.
2.Place the halves on a baking tray and bake at 200 degrees Celsius/ 400 degrees Fahrenheit for about 35-45 minutes or until the pumpkin is soft.
3.Let cool a little, remove the skin, and puree the pumpkin flesh in the food processor.
4.To make the filling you will only need about 100 g/ 3.5 oz/ 1/2 cup of it.
5.Mix the pumpkin puree with the spices and set aside.
Make the pumpkin pasties:
1.When ready to roll the dough, preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.
2.Sprinkle the working surface with a little flour and roll one of the refrigerated dough discs, about 3 mm / 0.12 inches thick.
3.Cut dough circles using a pastry cutter or the edge of a glass. My circles had a diameter of 8 cm/ 3.1 inch and the resulting pasties were small.
4.After rolling the remaining scraps a couple of times as well I had 15 pasties.
5.Spoon about ½ teaspoon of the filling on one side of the pastry circles, dab the pastry edges with a wet finger and fold the other side over. You will now have the half-moons.
6.Press the edges with a fork to crimp and close them.
7.Using a small sharp knife cut some tiny slits on top to create vents. I cut the vents in form of Harry's scar but you don't have to do that, an ordinary X will suffice.
8.Place the pasties on a baking tray lined with baking paper.
- Melody Felton, writer, manager and publisher for WM
Recipe from: Whereismyspoon
Ingredients:
PASTRY:
-175 g/ 6.2 oz/ 1 ½ cups all-purpose flour
-1 tablespoon granulated sugar (leave out when you want to make a savory pie or pastry)
-a pinch of salt
-140 g/ 5 oz/ ½ cup + 2 tablespoons (European style butter is best, it has less water)
-2-3 tablespoons very cold water
-Alternative: 1 ready-made pie crust
FILLING:
-100 g/ 3.5 oz/ scant ½ cup pumpkin puree, homemade or from a can (not pumpkin pie filling)
-¼ teaspoon cinnamon
-a pinch of allspice
-a pinch of cardamom
-a pinch of nutmeg
-1 tablespoon granulated sugar
-Egg wash:
-1 egg yolk
-2 tablespoons milk
Instructions:
PASTRY:
1.Cut the butter into small cubes, place them in one layer on a plate and put them in the freezer for about 15 minutes, they should not be frozen but get really cold.
In the meantime place the flour, sugar, and salt in the food processor/stand mixer. Mix well.
2.Add the butter cubes and process shortly, about 10 pulses, but it depends on the machine you are using. The dough should just resemble breadcrumbs.
3.Sprinkle with 2 tablespoons of the very cold water, and pulse a few times again until the dough comes together. Add the third tablespoon of water if necessary, sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of the flour itself. The dough should hold together when you press a little bit of it between your fingers.
4.Form a ball, divide it into two portions, press each portion into a disc and wrap the discs tightly in plastic foil. You will only need one portion to make about 15 pasties.
5.Refrigerate for at least 2 hours or overnight.
6.Alternatively, you can use ready-made sweet shortcrust pastry.
FILLING:
1.If you want to make your own pumpkin puree halve and deseed a small pumpkin.
2.Place the halves on a baking tray and bake at 200 degrees Celsius/ 400 degrees Fahrenheit for about 35-45 minutes or until the pumpkin is soft.
3.Let cool a little, remove the skin, and puree the pumpkin flesh in the food processor.
4.To make the filling you will only need about 100 g/ 3.5 oz/ 1/2 cup of it.
5.Mix the pumpkin puree with the spices and set aside.
Make the pumpkin pasties:
1.When ready to roll the dough, preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.
2.Sprinkle the working surface with a little flour and roll one of the refrigerated dough discs, about 3 mm / 0.12 inches thick.
3.Cut dough circles using a pastry cutter or the edge of a glass. My circles had a diameter of 8 cm/ 3.1 inch and the resulting pasties were small.
4.After rolling the remaining scraps a couple of times as well I had 15 pasties.
5.Spoon about ½ teaspoon of the filling on one side of the pastry circles, dab the pastry edges with a wet finger and fold the other side over. You will now have the half-moons.
6.Press the edges with a fork to crimp and close them.
7.Using a small sharp knife cut some tiny slits on top to create vents. I cut the vents in form of Harry's scar but you don't have to do that, an ordinary X will suffice.
8.Place the pasties on a baking tray lined with baking paper.
- Melody Felton, writer, manager and publisher for WM
Recipe from: Whereismyspoon
