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Recipe: Madame Rosmerta’s Pumpkin Pasties


Madame Rosmerta’s Pumpkin Pasties

Madame Rosmerta’s Pumpkin Pasties

Madame Rosmerta’s Pumpkin Pasties

As the final Harry Potter movie arrives in our cinemas, Ryan’s bar in Belfast is once again being transformed into the Leaky Cauldron — and here’s some of their terrific recipes that are sure to cast a spell over food fans

What you'll need

225g peeled pumpkin, cut into 1cm cubes

1 onion, finely chopped

1 small clove garlic, crushed

50g strong Cheddar cheese, grated

1 tbsp sunflower seeds, lightly toasted

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1 tbsp pumpkin seeds, lightly toasted

2 tsp chopped sage

1½ tbsp crème fraîche

225g ready-made shortcrust pastry

1 large egg, beaten

Serves 4

Put the pumpkin in a steamer basket set over a pan of boiling water. Steam for three to five minutes until tender but not disintegrating. Set aside on a plate to cool.

Preheat the oven to 180°C/gas 4/350°F. Line a baking sheet with non-stick baking parchment.

In a bowl, mix together the onion, garlic and grated cheese. Stir in the seeds, sage and crème fraîche, and season with salt and pepper.

Roll out the pastry and cut it into four 20cm circles, using a plate as a template.

Place a spoonful of filling in the centre of each circle. Brush the edges with beaten egg. Fold the pastry over to make a semi-circle and seal the edges well. Crimp with a fork or your fingers. Brush the outside of the pasties with beaten egg.

Place on the baking sheet and bake for 30 minutes or until golden brown.

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