HP Bakes: Pumpkin Pasties

So...I'm going to start with a disclaimer. There is no pumpkin in these pasties. 

Hear me out...they taste like pumpkin! AND they're more flavorful than any other pumpkin pasties I've ever had! So we're going to cheat a little and call them Pumpkin Pasties because we all love some Harry Potter food! =)

These pasties were a contest winner at work and I ate one and fell in love. They're amazing, and even better when they're hot! You can find the original recipe here , I've only added a little pumpkin spice to make it nice!

Ingredients

4-1/2 cups self-rising flour

3 tablespoons sugar

1/2 cup shortening

2 Eggs

1 cup milk

FILLING:

3 cups mashed sweet potatoes

2 cups sugar

3 Eggs, lightly beaten

1 can (5 ounces) evaporated milk

1/4 cup butter, melted

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon Pumpkin Pie Spice

Oil for deep-fat frying

Confectioners' sugar, optional

Directions

1. In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours.

2. In a large bowl, combine the seven filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-in. circle. Spoon 2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Prick tops with a fork 4-5 times.

(OK here's my MK edit, after you fill your pies I recommend freezing them. It's so much easier to fry them in a consistent way! You don't have to, but think about it.)

3. In a cast-iron or electric skillet, heat 1/2 in. of oil to 375°. Fry pies, in batches, until golden brown, 1 minute. Drain on paper towels. If desired, dust with confectioners' sugar. Store in the refrigerator.

For your next HP party, make these and TRUST me they will be gone in minutes. 

Let me know if you try them!

til next time,

Maggie