Witch Weekly- Issue Two (November 2017)
written by Sally Buttercup
November issue of Witch weekly! On sale for 5 Kn! Now hiring! Look for us in the groups/ roleplays! Enjoy!
Last Updated
05/31/21
Chapters
10
Reads
607
The Charming Chef
Chapter 3
Easy Pumpkin Pasties
Notes: If you don’t have access to pumpkins, sweet potatoes work just as well. It is also important to note they will taste better if you are patient and do it the muggle way. Just saying.
Ingredients
1. 1/2 medium-size (2-pound) pumpkin, cut in half with seeds and pulp removed, roasted until tender
2. 4 tablespoons butter
3. 1 clove garlic, minced
4. 1/2 cup (4 ounces) shredded white cheddar cheese, or more to taste
5. Salt and pepper, to taste
6. 1 package refrigerated pie crust, like Immaculate Baking
7. Flour, for dusting
8. Heavy cream or egg wash, for brushing
Directions
1. Preheat oven to 400°F. Place parchment paper on 2 half-sheet pans.
2. Scoop the warm, hot pumpkin into a large bowl. Mash it (with butter) until it resembles mashed potatoes. Stir in garlic and cheddar cheese and season with salt and pepper to taste.
3. Thaw pie dough according to package directions. Dust a large, flat surface with flour. Roll pie crust out to 1/8-inch thick and cut 4 (7-inch) circles. Reroll scraps if necessary.
4. Spoon about 1/2 cup of the pumpkin mixture onto the center of each circle; fold the pie dough over the filling to create half-moons. Use the side of your hand to press the dough ends together, leaving about a 1/2-inch border. Use a fork to firmly seal the dough and for decorative crimping. Use a sharp paring knife to cut 3 slivers on the tops of the pies for ventilation.
5. Transfer pies to baking sheet; coat with heavy cream or egg wash; and bake for 25-30 minutes, or until pie crust turns golden brown.
6. Transfer to a cooling rack and let rest for at least 5-10 minutes before serving.
Information
Yield-4 pumpkin pasties
Notes: If you don’t have access to pumpkins, sweet potatoes work just as well. It is also important to note they will taste better if you are patient and do it the muggle way. Just saying.
Ingredients
1. 1/2 medium-size (2-pound) pumpkin, cut in half with seeds and pulp removed, roasted until tender
2. 4 tablespoons butter
3. 1 clove garlic, minced
4. 1/2 cup (4 ounces) shredded white cheddar cheese, or more to taste
5. Salt and pepper, to taste
6. 1 package refrigerated pie crust, like Immaculate Baking
7. Flour, for dusting
8. Heavy cream or egg wash, for brushing
Directions
1. Preheat oven to 400°F. Place parchment paper on 2 half-sheet pans.
2. Scoop the warm, hot pumpkin into a large bowl. Mash it (with butter) until it resembles mashed potatoes. Stir in garlic and cheddar cheese and season with salt and pepper to taste.
3. Thaw pie dough according to package directions. Dust a large, flat surface with flour. Roll pie crust out to 1/8-inch thick and cut 4 (7-inch) circles. Reroll scraps if necessary.
4. Spoon about 1/2 cup of the pumpkin mixture onto the center of each circle; fold the pie dough over the filling to create half-moons. Use the side of your hand to press the dough ends together, leaving about a 1/2-inch border. Use a fork to firmly seal the dough and for decorative crimping. Use a sharp paring knife to cut 3 slivers on the tops of the pies for ventilation.
5. Transfer pies to baking sheet; coat with heavy cream or egg wash; and bake for 25-30 minutes, or until pie crust turns golden brown.
6. Transfer to a cooling rack and let rest for at least 5-10 minutes before serving.
Information
Yield-4 pumpkin pasties
