Anything from the trolley? It’s Halloween and I had to make an appropriate treat. Not that I’m only thinking of Harry Potter on Halloween that is. If you stick around in the future you may see that I am a very big fan of that world. Today still seemed like a good time to share the recipe for these little savory treats I’ve grown to love so much.

It’s been a bit of time since I last posted, I know. I was away for a few weeks on a lovely little trip seeing Prague, Berlin and Ireland. What a treat! I really let myself actually spend money on tasty food and I feel like I need to move over there asap even more. Ireland will be my home someday but knowing I will be even closer to Eastern Europe for short trips makes it even more enticing. I picture myself in a little picturesque cottage with the kettle always on and hot pastries coming out of the oven, much like these. Maybe a goat wandering around and lots of cats obviously. A girl can dream.

Pumpkin pasties are divine. There is a reason everyone goes pumpkin crazy around this time of year, it’s a flavour that goes well with everything. But I honestly think this is my new favourite pumpkin related recipe. Crisp pastry dough with the creamy tangy filling of pumpkin and goats cheese. Even thinking about them has me calculating whether there is enough flour left for another batch. I can’t help but reminisce when I eat things like this, and with the gloomy wonderful weather and these steaming treats I kind of like to imagine I was eating them on the Hogwarts express on my way to another world. I’m considering doing a series of Potter related recipes, all healthier and potentially gluten free. Would any one enjoy something like that? I’d love to know if you would.

Makes about 12-14 pasties

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1 1/2 cups 1:1 gluten free flour + 1/2 cup for dusting
1/4 tsp salt
6 tablespoons butter or vegan butter
6-8 tbs cold water
1 whisked egg for washing*


3/4 cup pureed pumpkin
1 tablespoon melted butter or vegan butter
1/2 cup grated goats cheddar or daiya*
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1/4 tsp cardamon

-Sift 1 1/2 cup flour and salt together in medium bowl, and then using your hands combine the butter until it is a crumby sand texture.
-Add the water slowly, using the extra 1/2 cup of flour if necessary to get just right.
-Roll into a ball, cover and place in fridge for a minimum of 30 min to harden up.
-Preheat the oven to 350 degrees and line a baking tray with paper.
-In a bowl combine the pumpkin, butter, cheese, cinnamon, ginger, salt, cardmon.
– Once the dough is set, place it between two pieces of parchment paper and roll out until it is about 1/8 thick. Using a pastry cutter or a glass cut circles out.
-I find it easiest to hold each on in my hand and fill them with a little over a teaspoon of filling. I tend to overfill things, but I love the way they look bursting open and oozing out! Brush the inside edge with egg wash and fold over to make a crescent shape. Use your fingers or a fork to seal the edges.
-Once you have filled them all and and laid them out, use a knife to gently cut 2 or 3 slits in the top of each one to allow the air to get out.
-Brush with egg wash.
-Bake for 18-24 minutes until golden brown.
-let cool on pan for 5 minutes before serving hot or cold!


*Can replace egg wash with nut milk of choice to make it vegan!