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Every Harry Potter movie has at least one scene in the Great Hall over breakfast, lunch or dinner. Perhaps you haven’t been envious of their Cornish or pumpkin pasties, Christmas pudding, treacle tarts and pumpkin juice, but you might be after trying these wizard-inspired recipes. The more unusual are complied in our list of essential Harry Potter recipes.
1 cup finely diced red potatoes (about 2 large or 3 small potatoes)
4 garlic cloves, minced
Salt, pepper and any other spices you like
1 egg, beaten
In a food processor, pulse the flour, salt and butter 10 to 15 times, 5 seconds at a time, until a ragged, slightly moist dough interspersed with pea-sized bits of butter starts to take shape.
Pour the dough into a bowl big enough to knead in and add the ice water little by little, kneading until the dough holds together but isn't sticky.
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a Silpat.
In a medium bowl, dissolve the bouillon in 1/2 cup of boiling water. Add the ground beef, onion, potato, and garlic. Season liberally with salt, pepper and any other seasoning you'd like.
Turn the dough out onto a lightly floured surface. Divide in two and roll each half out to about 1/4-inch thick. Cut out a circle about 8 inches in diameter from each half (you can trace the bottom of a pie pan with the tip of a paring knife). Combine scraps and repeat, using all the dough. You should have enough dough for 5 or 6 circles -- more if you roll it thinner -- fewer if you roll it quite thickly.
Spoon the filling onto one half of each circle, leaving a 1/2-inch border around the edge. Fold the top of the circle over the filling to make the pasty's distinctive half-moon shape. Dampen the edge of your pastry to help it stick. If you want a thinner crust, crimp the edges together using the tines of a fork. For a more traditional pasty edge, leave yourself a little more pastry along the edges and make a roped pie crust edge
Cut slits into the tops of each pasty so steam can escape, and place on the prepared cookie sheet. Brush a thin coating of beaten egg onto the top of each pasty.
Bake for 45 to 55 minutes, or until the crust is golden brown and the filling slightly bubbles through the slits. Serve warm (but be mindful of the piping hot filling) or at room temperature.