Robin Cooks: Butterbeer and Pumpkin Pasties
https://youtu.be/bKL3MiQUt_o
Dough: https://www.youtube.com/watch?v=DmhqBOBBJ0Q Ingredients 1 1/4 cups all purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1/2 tsp baking powder 8 tablespoons butter, cut into chunks 4 tbsp water
Instructions Mix in your dry ingredients in a mixing bowl or stand mixer. After they are combined, add in your butter one chunk at a time. After that is combined, add in your water and thoroughly mix until it is dough. Put this in the refrigerator while you prepare the pumpkin filling!
Pumpkin Pasties Filling (Savory): https://teambiteclub.wordpress.com/2017/02/12/butterbeer-pumpkin-pasties-from-harry-potter/ Ingredients 1 Butternut Squash (or pumpkin if it is in season) Parmesan 1 Red Onion Fresh Garlic Fresh Sage & Parsley Pine nuts (a handful) Olive oil for frying Salt & pepper 1 Egg
Instructions Peel and cube the Butternut Squash into 1 inch cubes Par boil the squash for 10 to 15 minutes until soft Slice the onion into small slices Crush the garlic – about four or five cloves should be good but this is to taste Finely chop a handful of sage and parsley, ignoring the stalks Fry the onion, garlic, pine nuts and herbs in a little olive oil until soft Drain the butternut squash and mash over heat to remove the moisture Add the fried onion, garlic, pine nuts and herbs, salt and pepper, and the parmesan, and mix well Roll out your dough evenly, thick enough that you are able to fold it over on itself without it tearing. Cut out circles about 4 inches in diameter (the size is really up to you!). When the pumpkin is finished cooking, spoon in small amounts onto each circle and carefully fold them over making sure not to let any pumpkin leak out. The edges should just be dough touching dough. Any pumpkin in between the cracks will give you a less secure bond when you bake the pasties. Coat your pasties with an eggwhite wash and bake them at 400 degrees for about 10-15 minutes, or when the tops are a golden brown.
Pumpkin Pasties Filling (Sweet): https://www.youtube.com/watch?v=DmhqBOBBJ0Q Ingredients 3 eggs 1 can pumpkin puree 1/2 cup heavy whipping cream 1/2 cup brown sugar 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1/2 tsp ground nutmeg 1/2 tsp ground allspice 1/2 tsp salt
Instructions Begin the pumpkin filling by whisking your eggs in a large mixing bowl. Continue to whisk and add your pumpkin puree, heavy whipping cream, brown sugar, ginger, nutmeg, cloves, allspice, cinnamon, and finally salt. Once the mixture is created, pour it into a small baking pan. Bake in an oven at 425 degrees for 10-15 minutes, then lower the heat to 350 and continue to cook for 30-40 minutes until you can insert a toothpick into the pumpkin mixture and take it out clean.
Roll out your dough evenly, thick enough that you are able to fold it over on itself without it tearing. Cut out circles about 4 inches in diameter (the size is really up to you!). When the pumpkin is finished cooking, spoon in small amounts onto each circle and carefully fold them over making sure not to let any pumpkin leak out. The edges should just be dough touching dough. Any pumpkin in between the cracks will give you a less secure bond when you bake the pasties. Coat your pasties with an eggwhite wash and bake them at 400 degrees for about 10-15 minutes, or when the tops are a golden brown.
Butterbeer (I used #1): https://wizardingworldpark.com/butterbeer-recipes/ Ingredients 1 cup light or dark brown sugar 2 tablespoons water 6 tablespoon butter 1/2 teaspoon  salt 1/2 teaspoon cider vinegar 3/4 cup heavy cream divided 1/2 teaspoon rum extract 4 bottles (12 oz. bottles) cream soda (Or one 2 Liter)Â
Instructions In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature. Once the mixture has cooled, stir in the rum extract. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
