These are my take on pumpkin pasties from the Harry Potter series. I would assume that they are dessert-friendly in real life, but I figured a fun little spin on them would be to go savory! For the pastry, I was inspired by Malaysian styled curry puffs, which are made with this flaky pastry formed from layering two different kinds of doughs. For the filling, I went with pumpkin, curry, garlic, and nduja, which is a savory Italian sausage that has this savory smokiness to it – I really wanted to do something that was not pumpkin pie-esque, since that would just be kind of boring and expected. And since this is inspired by Harry Potter, why not make it a little more fun and different?

For the butter dough:
2/3 cups all-purpose flour
3 tbsp unsalted butter

Mix to form a dough. Divide into 8 equal pieces.

For the water dough:
1 1/4 cups all-purpose flour
1/3 cup warm water

Mix to form a dough. Divide into 8 equal pieces. Wrap the water dough around the butter dough, and seal any creases. Roll out into a log, about 1/4-inch in diameter and coil. Flatten out to about a 4-inch in diameter circle.

For the pumpkin filling:
1 tspn curry powder
a pinch of salt
2 tbsp nduja sausage
1 clove of garlic, finely minced
1 can unsweetened pumpkin puree

In a nonstick pan, sweat out the curry powder, salt, nduja, and garlic until the garlic smells toasty. Add in the pumpkin puree and stir together on low heat until it forms into a thickened paste. Cool down. Distribute between your dough rounds and crimp each piece to form a parcel.

To fry:
Canola oil
A pinch of salt

Fry each curry puff at 330 degrees F in at least 2 inches of canola oil Drain on a paper towel and season with a touch of salt to finish. Alternatively, brush with egg yolk, and bake at 350 degrees F for 20 minutes.