VEGAN PUMPKIN PASTIES 🎃

Happy September everyone! We all know what that means. Am I right my fellow Witches and Wizards. So you are on your way to London to get on the Platform but you forgot your gallions. Luckily Harry is always so kind to give me some haha. On the first day going back to Hogwarts there is nothing more delicious than a homemade AND vegan pumpkin pasty. What would you pick from the trolley? For me a bottle of ice cold pumpkin juice and chocolate covered salted caramel honeycombs. They are to die for! Anyway back to the recipe...

These pumpkin pasties are:

- VEGAN
- DAIRY FREE
- A REAL TREAT
- PERFECT FOR A MAGICAL SNACK ON THE GO
- SUPER CUTE FOR HP THEMED PARTIES
- PERFECT FOR THE FALL

Equipment:

- Baking paper + sheet
- Oven
- Brush
- Circle cutter (to shape the pasties)
- Small and sharp knife

Ingredients for the filling:

- 1 small pumpkin 
-  1 tbsp gingerbread spices
- 1,5 tsp Chinese five spice 
- 1 tsp freshly grated ginger
- 1 tsp vanilla extract
- zest of half an orange
- pinch of salt
- 0,5 tsp cinnamon
- 2 tsp coconut oil
- 1 tbsp coconut sugar
- 1 tbsp agave syrup
- 2 tbsp vegan butter

Shortcrust pastry:

- 250 gram of plain flour
- 125 gram of vegan butter (I used Alpro) and it has to be chilled and cubed
- 1 tbsp sugar
- pinch of salt
- 1 tbsp cold water
- 2 tbsp plantbased milk 
- 1/4 tsp turmeric powder (optional for colour)
- pinch of vanilla powder

MAGICAL METHOD:

Preheat your oven to 200 degrees. Peel and cut the pumpkin into cubes. The smaller you cut the cubes the faster they will cook. Take a bowl and add the cubed and peeled pumpkin. The spices, coconut sugar and the melted coconut oil. Toss around with a spoon or with your hands. Roast the cubes in the oven for 15 minutes or until golden and tender. If you put a fork through the flesh it has to go through all the way. You need to able to mash it with a for later. After roasting let the cubes slightly cool. Mash everything up with a fork. Add the vanilla extract, orange zest, salt and agave syrup. Taste for seasoning. Set aside to cool completely.

Then you can start with the dough. Take a large bowl and add all of the dry ingredients first. Then the cubed and cold butter. Rub between your fingers until it feels like wet sand and it looks like crumble. Add the chilled water and milk. Knead until just combined. You do not knead it for too long otherwise the dough and pastry will get though. if the dough is too dry add some more milk and too wet some more flour. Wrap the dough in cling film and let it chill for an half an hour till an hour.

Preheat your oven to 180.  Line your baking sheet with baking paper. Roll out for dough until 1 cm thick. Cut out cirkles and add to the baking sheet. Add your cooled filling to one half from the circle. Flip the dough over the filling and make a half moon shape. Pinch the ends with your fingers. Brush the pasties with some plantbased milk and sprinkle some extra sugar over them. With a sharp knife make some lines that the dough can let out steam. Bake the pasties 20 minutes or until golden brown. Every oven is different so keep an eye on it. These pasties are best served warm in my opinion!  Enjoy the magic!