I’m on a British baking binge. To be more precise, I’m on a Harry Potter baking binge. I revel in my ever-rising nerd status.
Recipes are in the experimental phase at the moment, but I’d be remiss not to share them even as they are. Photos to come when I’ve perfected each. These first batches were rather garish.
Alterations: Used butternut squash in place of pumpkin. Cut sugar to 1/2 cup. Used margarine-based pastry dough because #availableingredients and thickened with extra flour. Egg-wash.
Review: So good, I had to make them twice. The flavor and spices were phenomenal. Unfortunately in my inaugural batch the sugar was overwhelming and the oil-based dough was atrocious to work with. Hence the adjustments listed above, which I employed in round 2. The finished pasties keep decently well, but devouring them within a day or so is strongly recommended.
Next round: Work on finding the perfect pastry dough and make them prettier.
Pumpkin pasties are just one of the many treats sold by the plump little witch who strolls the train corridor as the students make their way toward Hogwarts.
Alterations: Fresh out of lemons, so subbed white vinegar. Used margarine (or some equally nasty fatty spread) instead of butter for the dough. Increased molasses because short on treacle. Used crumbled Weet-bix instead of true breadcrumbs.
Review: Holy goodness. More please.
Next round: Make into individual tarts to cut down on the tooth-rotting-sweet; keep molasses doubled.
Allegedly, treacle tart – a common Muggle sweet – is Harry’s favorite. This is understandable, considering his limited knowledge of wizarding treats. However, toss me a pumpkin pasty over a slice of tart any day.
And in the spirit of indulging on Potter-related things, the news of late has been pretty great. What with the expansion of the Wizarding World at Universal Studios and JK Rowling’s interview with Emma Watson in Wonderland Magazine.
Time to re-read the series methinks.