Drinks · Harry Potter · Savoury

Butterbeer & Pumpkin Pasties from Harry Potter

Butterbeer and Pumpkin Pasties are staples of the Harry Potter series. We make ours with squash, as it gives a better savoury taste than actual pumpkin and they come from the same family. These pasties make a great snack, or fill a larger one for lunch on the go. Our Butterbeer is alcohol-free but a shot of Rum or Butterscotch Liqueur kicks it up a notch and turns it into a cocktail party delight.

Cherry and I love these pasties as much as we love Harry Potter itself. We’ve been Team Potter since the first book came out in 1997 and we couldn’t wait to get this recipe out to you all. Let us know what you think and what else you’d like to see. Best served warm together!

~Chris

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Butterbeer – makes 6 glasses

Quantities to taste – measures we used are below
Prep time: 5 minutes
Cook time: 5 minutes

1 cream soda (350ml)
Ginger beer (500ml)
Apple juice (700ml)
Unsalted butter (50g)
Brown sugar (1tsp)
Cinnamon (1tsp)
Whipped cream

bb-ingredients

  1. Mix the cream soda, ginger beer and apple juice in a pan and bring to the boil – it will be a little hard to tell when it is boiling because the ginger beer is carbonated, but the fizz should start to steam as it does
  2. Melt the butter and the sugar and mix well
  3. Add to the pan only when it is fully boiling
  4. Add half a teaspoon of cinnamon and stir until fully mixed
  5. Serve hot with whipped cream and a sprinkle of cinnamon on top

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Pumpkin Pasties – makes 4 large or 8 small pasties

You will have left over filling, so if you have enough pastry, make some more or freeze the filling for use later
Prep time: 60 minutes
Cook time: 45 minutes

1 Butternut Squash (or pumpkin if it is in season)
Parmesan
1 Red Onion
Fresh Garlic
Fresh Sage & Parsley
Pine nuts (a handful)
Shortcrust Pastry (we used Jus Roll, homemade is great)
Olive oil for frying
Salt & pepper
1 Egg

pp-ingredients

  1. Peel and cube the Butternut Squash into 1 inch cubes
  2. Par boil the squash for 10 to 15 minutes until soft
  3. Slice the onion into small slices
  4. Crush the garlic – about four or five cloves should be good but this is to taste
  5. Finely chop a handful of sage and parsley, ignoring the stalks
  6. Fry the onion, garlic, pine nuts and herbs in a little olive oil until soft
  7. Drain the butternut squash and mash over heat to remove the moisture
  8. Add the fried onion, garlic, pine nuts and herbs, salt and pepper, and the parmesan, and mix well
  9. Use a pastry cutter or overturned bowl to cut circles of Shortcrust pastry – do not flour your surface! Don’t roll the pastry too thin as it will split whilst cooking
  10. Add one to three tablespoons of your filling to the centre of the pastry and fold the circle in half – you should have a 1cm border around the filling
  11. Lightly press the two edges together and crimp by pressing your thumb around the edge and folding the pastry over itself
  12. Beat your egg and lightly brush it over all your finished pasties until covered
  13. Bake at 200 for 15 to 20 minutes until golden brown and serve hot!

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