Relive the magic with these Harry Potter inspired vegan pumpkin pasties. Perfect for your next Harry Potter movie marathon or Halloween parties!
The books and movies may have ended years ago, but Harry Potter magic very much still lives on in our hearts. In a way, it feels like it never truly ended with tonnes of Harry Potter related goodness continually being released.
Back in 2016, I saw Harry Potter and the Cursed Child in London. I remember the exact day the tickets were going to be released. I was at university and my parents were back home and we were all on the ticketing website waiting with baited breath. There were over 8,000 people in the queue ahead of me! You can imagine my relief when my mum called me saying that she’d managed to get hold of a pair.
I also love to see the different locations where the movies were filmed – Leadenhall market , Lackock , Bleinham Palace to name a few. When I visited Edinburgh with my friend for New Year’s, we popped into the Elephant House – the coffee shop where JK Rowling wrote her early novels in the back room.
I am looking forward to seeing the Harry Potter in Concert in Royal Albert Hall next month. Luckily, at the same time, they have an installation of 9 giant wands by St Pauls Cathedral to raise awareness for JK Rowling’s charity Lumos . The installation also coincides with the release of the next installation of the Fantastic Beasts movies.
As you can probably guess, I’m a huge fan! Even my old school friends associated me with Harry Potter, something we reminisce about to this day. So naturally, my love for the series also echoes in the kitchen!
With Autumn very much here, and in honour of my Harry Potter love, it was only fitting to make Pumpkin Pasties. We’ve made air fryer veggie Cornish pasties in the past but never with a pumpkin filling.
Recently I made these sweet and savoury Pumpkin scones in the air fryer, they are perfect for Halloween or Thanksgiving!
Previously, we made Butterbeer , which turned out really really well and very similar to what was served in the theme park in Florida and the Warner Brothers studio in London.
So back to the pasties – they were actually pretty simple to make, something that surprised me. You just need to give yourself time with preparation but the process itself isn’t too taxing. The filling turned out really well – all of the flavours balanced each other nicely and all encased in a vegan pastry. Molly Weasley would be proud.
So, get together with all of your fellow Potterheads and make these Pumpkin Pasties – great for your next movie marathon or eat them hot straight from the oven re-reading one of the books whilst the rain is pouring down outside.
So, here is the recipe for these delicious vegan pumpkin pasties for wizards and muggles alike!
Harry Potter Pumpkin Pasties
Ingredients
For the shortcrust vegan pastry
- 500 grams plain flour
- 250 grams vegan butter chilled and cubed
- Pinch salt
- Pinch sugar
- 3-4 tbsp. water chilled
- ¼ tsp. Turmeric powder
- 2 tsp. milk vegan
For the filling
- 300 grams pumpkin peeled and cut into tiny dice
- 150 grams potatoes peeled and cut into tiny dice
- 75 grams sweet potatoes peeled and cut into tiny dice
- 1 medium onion finely chopped
- 1 garlic clove
- 1 tsp. tomato puree
- 250 ml vegetable stock
- 1 tbsp. mustard
- 2 tbsp. oil
- Salt to taste
- Freshly ground black pepper
- 1 tbsp. fresh herbs thyme and parsley chopped
Instructions
For pastry
- Place flour, salt, sugar, turmeric powder and cubed butter in a food processor and whizz to combine.
- Add water little by little through the funnel until the crumb starts to come together.
- Scoop the crumbs into a ball and wrap in cling film and leave it in the fridge for 30 minutes.
For filling
- In a thick bottom pan, heat oil and add onion and garlic.
- Fry until onion turns translucent.
- Add pumpkin, potato and sweet potatoes and mix well.
- Add vegetable stock and tomato puree.
- Cover the pan with the lid and turn the heat low.
- Cook the mixture until done, if needed add a little water.
- Add English mustard, black pepper and check the seasoning.
- Add thyme and parsley.
- Leave it aside and leave it to cool.
Make Pasties
- Take out the pastry from the refrigerator.
- Preheat the oven to gas mark 6, 200F or 180C.
- Roll out the pastry on a worktop and using a cookie cutter or small saucer cut out round circles.
- Place a heaped tablespoon of pumpkin filling on one circle, spreading it slightly, leaving a margin around the edges.
- Gently fold the pastry over the filling and press the edges to seal.
- Arrange all the pasties on a baking tray and brush them with the milk.
- Bake it in the oven for 40-45 minutes or until nice, golden and crispy on the top, brushing little more milk halfway through.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Harry Potter Pumpkin Pasties
Ingredients
For the shortcrust vegan pastry
- 500 grams plain flour
- 250 grams vegan butter chilled and cubed
- Pinch salt
- Pinch sugar
- 3-4 tbsp. water chilled
- ¼ tsp. Turmeric powder
- 2 tsp. milk vegan
For the filling
- 300 grams pumpkin peeled and cut into tiny dice
- 150 grams potatoes peeled and cut into tiny dice
- 75 grams sweet potatoes peeled and cut into tiny dice
- 1 medium onion finely chopped
- 1 garlic clove
- 1 tsp. tomato puree
- 250 ml vegetable stock
- 1 tbsp. mustard
- 2 tbsp. oil
- Salt to taste
- Freshly ground black pepper
- 1 tbsp. fresh herbs thyme and parsley chopped
Instructions
For pastry
- Place flour, salt, sugar, turmeric powder and cubed butter in a food processor and whizz to combine.
- Add water little by little through the funnel until the crumb starts to come together.
- Scoop the crumbs into a ball and wrap in cling film and leave it in the fridge for 30 minutes.
For filling
- In a thick bottom pan, heat oil and add onion and garlic.
- Fry until onion turns translucent.
- Add pumpkin, potato and sweet potatoes and mix well.
- Add vegetable stock and tomato puree.
- Cover the pan with the lid and turn the heat low.
- Cook the mixture until done, if needed add a little water.
- Add English mustard, black pepper and check the seasoning.
- Add thyme and parsley.
- Leave it aside and leave it to cool.
Make Pasties
- Take out the pastry from the refrigerator.
- Preheat the oven to gas mark 6, 200F or 180C.
- Roll out the pastry on a worktop and using a cookie cutter or small saucer cut out round circles.
- Place a heaped tablespoon of pumpkin filling on one circle, spreading it slightly, leaving a margin around the edges.
- Gently fold the pastry over the filling and press the edges to seal.
- Arrange all the pasties on a baking tray and brush them with the milk.
- Bake it in the oven for 40-45 minutes or until nice, golden and crispy on the top, brushing little more milk halfway through.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
When you make this classic and homely Punjabi Saag Paneer -Spinach and Indian Cottage Cheese Curry, surely you’re going to forget any restaurant style Saag Paneer or Palak Paneer, trust me because exactly that happened in my home.
This absolutely delicious and finger licking Saag Paneer is prepared with truckloads of fresh mature spinach (palak), fresh homemade Indian cottage cheese (paneer) and a few basic spices and clarified butter (ghee). You can enjoy this North Indian homely and traditional Saag Paneer with roti, phulka or crispy ajwain paratha .
WHAT IS SAAG PANEER
WHAT TYPE OF SPINACH DO I NEED
WHAT INGREDIENTS DO I NEED FOR THE SAAG PANEER
HOW TO COOK SAAG PANEER
WHAT TO SERVE WITH SAAG PANEER
Other Best Paneer Recipes
Shahi Paneer (Creamy Paneer Curry)
Saag Paneer
Ingredients
- 4 medium bunches palak roughly 200g each
- 300 gram Paneer
- 2 tbsp. oil
- 3 tbsp. homemade desi ghee
- 1 big onion roughly chopped
- 2 tbsp. ginger-garlic minced
- 3-4 green chillies finely chopped
- 1 tsp. cumin seeds
- 1 tsp. garam masala
- ½ tsp. turmeric powder
- Few drops of lemon juice
Instructions
- Thoroughly wash the spinach leaves under cold running water to remove any dirt, remove any damaged leaves.
- Roughly chop the leaves with the stalks.
- Place it in the pan and add less than 1/4 cup cold water.
- Don’t cover the pan, and cook the spinach, keep an eye on the water level.
- Meanwhile, heat ghee in a heavy bottom pan or kadai and add chopped onion.
- After a couple of minutes, add ginger, garlic and green chillies.
- Fry this mixture on a medium to low heat for 6-7 minutes.
- Keep an eye on spinach.
- While the onion mixture and spinach are cooking, heat oil in another frying pan and add cubed paneer.
- Shallow fry the paneer cubes until lightly golden all the sides.
- Add turmeric, garam masala, salt and cumin seeds into the onion mixture and mix well.
- Then add shallow fried panner into the onion mixture and mix gently.
- Turn off the heat and leave it aside.not make puree, but make smooth with some texture.
- Once spinach is cooked and almost all the water evaporates, mash the spinach with a potato masher.
- Add into the onion and paneer mixture and mix well, reheat the curry and add lemon juice.
- Serve in a serving bowl and enjoy with roti, phulka or naan.
Notes
If you are buying regular spinach from the supermarket, add less water as this baby spinach won't need much water.
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
