My daughter has been really into Harry Potter lately. Which I approve of, of course. Except that, to be honest, I can feel my position as Family Expert on the Wizarding World slipping away as she gets nerdier about it. She keeps quizzing me on little details and while I do pretty well for the most part so far, I can tell it’s not long before she wins that game.
In any case, the traditional celebration for eleven is Harry Potter, of course. And even though I swore off any more birthday parties until she turns 18, I totally got sucked into another one this year. And it was really, really fun. This is the kind of party I could do over and over again. I did some sewing, I did some baking, we had the party at a park, I did nothing else. WIN! Money is very tight right now so my goal with this party was to make due with what resources I have on hand as much as possible. Not counting the food, I probably spent just over $30 on this party. WIN! WIN!
The thing about inheriting rocks is that from now on all your kids’ birthday parties will be heavily infused with rocks. For a Wizarding World-themed birthday, the rocks become magic stones the kids can take home. A giant slab of quartz geode can become a perfect weight for keeping the handmade goodie bags from blowing away. Tapers can sit in a little glass bowl filled with garnets. Because what the hell else will you do with all these damn rocks? I don’t know if it’s ghetto as hell or just awesome to send my friends’ kids home with rocks, but it seemed to be well received.
My life is so weird.
I don’t know a lot about sewing. I’ve been playing around with it since I was a kid so I know the basicest basics. But I’m the kind of sewing person (sorry, I can’t call myself a sewer in writing) who needs to google how to thread a machine every time she uses it. But I knew people did sewy things for birthdays so I decided to give it a shot. AND I DID SUPER AWESOME. I made little bags for the favors in house colors without even using a pattern. For the flag banners I read a how-to post online, but no real pattern there, either. I am so stinking proud of myself.
But even more exciting than that is the fact that I’ve finally found a kickass gluten-free pasty recipe. (That’s pass-tee, not paste-y. Just to be clear.) I’ve been trying to find one ever since we went gluten free and I’ve tried various ideas, but none have really worked very well. It’s the gluten that makes dough so flexible, so it’s hard to replicate in this sort of recipe where flexibility is so important. But these are not only workable, but they are strong and flaky. I’ve honestly never had any gluten-free pastry taste so gluteny. The original recipe for the crust is here, but I had to tweak it a little bit because my kids are sensitive to waaaay more things than just gluten. We’ve made this recipe with various meat fillings, too, and it’s delicious savory or sweet. I’m dying to try it with scrambled eggs and bacon or nut butter and jelly. For the pumpkin filling I used a modified version of the pumpkin pie recipe from the La Leche League cookbook. Here’s the whole recipe, put together.
For The Pastry
2 cups white rice flour
1 cup tapioca flour
1/2 cup quinoa flour
1/2 tsp salt
3 tsp xanthan gum
2 Tablespoons apple cider vinegar
8-10 Tablespoons cold water
1 c water
1 c palm shortening
1 egg, for glazing
In a large bowl mix together the rice flour, tapioca, quinoa flour, xanthan gum, and salt. Cut the palm shortening into the flour mixture using a pastry cutter. Continue mixing until the dough looks like small peas or a sand like texture.
In another bowl mix the apple cider vinegar, eggs, and cold water.
Slowly combine the liquid with the flour, kneading to incorporate all of the water.
Once all the liquid has been added knead for 1-2 minutes to ensure everything is combined well. The dough should be slightly sticky but not too wet.
Cover the dough and refrigerate for 1 hour. (I didn’t really do this step because I am lazy.)
For The Filling
1/2 can butternut squash (I KNOW. Even the “pumpkin” is a lie. But you can totally use pumpkin.) (You can freeze the rest of the squash or double the pastry part of the recipe.)
1/8 cup sugar
1 tablespoon molasses
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/4 teaspoon vanilla
Mix all that together.
Putting It All Together
Preheat the oven to 425. Line two cookie sheets with parchment paper.
Take a palm-sized ball of dough (that’s palm of your hand, not palm tree, to be clear) and roll it smooth before flattening it into a circle. Drop a small dollop of the pumpkin mixture in the center and carefully fold the pasty in half, pinching it closed into a half-circle.
Once all your pasties are ready to go, brush with beaten egg to give them that pretty, shiny glaze. Put them in the over for 15 minutes at 425, then lower the temperature to 350 until the pasties are beautifully golden.