Geek Feast Blog Hop

Let the feast begin!

Come in and have a seat! Want some Butterbeer or Pumpkin juice? Actually, I think what I have to offer you today goes very well with Chai.

Pumpkin Pasties!

The traditional pasties of Cornwall is a more of a savory dish, but since these pasties were offered with all the sweets on the Honeydukes Express trolley, I went with sweet! They were so yummy. I think I might actually try making some savory pasties next time. Not with pumpkin, mind you.

So here is the recipe for your indulgence, inspired by Libby’s pumpkin pie with a few of my own tweaks, and my good old trusty Better Home and Gardens Cookbook that has seen better days. Ha!

The Pumpkin Filling

1 can of pumpkin
1 cup of brown sugar
1 tsp of cinnamon
1/2 tsp of clove
2 eggs
a dash of evaporated milk

Preheat oven to 425. Mix it altogether and set it aside.

The Pastry

Would you believe this is my first attempt at making a pie? I did attempt a peach cobbler once. Yum! But not a full on pie. I am more of a chocolate lover, you know. Unless it’s a rhubarb oatmeal crisp. Excuse me while I wipe the drool from my computer.

So my son was begging for a pumpkin pie. Yes, my extremely picky-eater son. So I did. I made a pastry for a double-crust pie and split it into two. I used one half to make my son’s much asked for pumpkin pie, and used the other half for my pasties. Not sure how well they turned out. But the baked crust tasted way better than the raw one. Hey, don’t judge. I get curious when I’m baking.

This recipe is taken from my Better Homes and Garden Cookbook, but I used butter instead of lard/shortening, and I think next time I might use a little less salt.

2 cups of flour
2/3 cup of cold butter
1 tsp of salt
6-7 Tbsp of cold water

Mix salt and flour together and then cut in the butter with a pastry cutter or you can use a fork or two until it’s all cut in and the flour looks like crumbly peas. And then throw the water in and mix it up. Divide it into the sections you need. I had divided the pasties only into two. Next time, I would probably do four. And then roll the section out on a floured surface. Place as much as the filling as you can on the pastry, fold it, and then press the edges with a fork.

Would you believe I don’t remember how long I cooked it for??? I had both the pie and the pastry in the oven and was following the can’s instructions on how long to cook a pumpkin pie, and I just watched it. I probably need to make this again soon, you know, for posterity. Ha!

Bake at 425 for 15 minutes, and then reduce heat to 350 and bake until the crust starts browning nicely. If you can’t tell from the pictures, I had big pockets of air in there…so I did what any self-respecting muggle would do. I filled it with whipped cream.

Don’t forget to visit the other bloggers! Some of them will be offering mini giveaways of their own, so mingle, be merry, and enjoy the feast!

The Giveaway

We are giving away the Geeky Chef Cookbook, a Nessie ladle, and $10 Amazon gift card. Thank you Christina Maloney for contributing to the gift card! She is an awesome cook and photographer and shares my love for Harry Potter. Make sure you stop by and say hi!

a Rafflecopter giveaway

Blog Hop Participants