Name: Savory Mini Pumpkin & Feta Pies for Festive Fall Gatherings
Prep time: 30 min
Cook time: 40 min
Total time: 90 min
Ingredients: 450 g Butternut Squash (or pumpkin can be used); 2 cloves Garlic (omit if sensitive to garlic); 1 small Onion (shallots or green onions can be substituted); 200 g Feta Cheese (consider goat cheese for a different flavor); 0.5 tsp Chilli Flakes (optional); Nutmeg (for grating, optional); 250 g Plain Flour (gluten-free flour can be swapped); 0.5 tsp Ground Turmeric (can be omitted if needed); 125 g Cold Butter (use plant-based butter for vegan option); 2 Egg Yolks (can replace with silken tofu or flax egg for vegan)

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As autumn leaves start to carpet the ground and the air grows crisp, my kitchen transforms into a cozy haven filled with pumpkin delights. Among my favorites are Mini Pumpkin & Feta Pies, perfect for thrilling your guests at any Halloween party. This recipe is a delightful fusion of sweet roasted butternut squash and creamy feta, all enveloped in a flaky homemade pastry. Not only are these vegetarian bites quick to whip up, but they also double as a fantastic family activity—little hands will love crafting these spooky treats alongside you. So roll up your sleeves and sprinkle some magic into your kitchen; you won’t want to miss these charming mini pies! Ready to bring some festive fun into your cooking? Let’s dive into the recipe!

Why are Mini Pumpkin & Feta Pies irresistible?

Mini Pumpkin & Feta Pies are a delightful twist on traditional fall flavors! Rich in taste, the combination of roasted butternut squash, creamy feta, and warm spices creates a satisfying savory experience. Quick to make, these bites are perfect for busy autumn days. Fun for families, kids will love the creative aspect of assembling these spooky treats. Versatile, you can modify the filling with spinach or different cheeses for a unique touch. Show-stopping appetizers, they’ll wow your guests at any Halloween party, proving that delectable homemade food can also be easy and engaging! Want additional ideas? Check out our Savory Pumpkin Recipes or explore more Vegetarian Delights.

Mini Pumpkin & Feta Pies Ingredients

For the Filling
• Butternut Squash (450g) – The star ingredient adds a sweet and creamy texture; pumpkin can be used as an alternative.
• Garlic Cloves (2) – Enhances the filling with depth; omit if you’re sensitive to garlic.
• Small Onion (1) – Provides a mild flavor; shallots or green onions can be excellent substitutes.
• Feta Cheese (200g) – Creamy and salty, it balances the sweetness of the squash; consider goat cheese for a different flavor profile.
• Chilli Flakes (½ tsp, optional) – Adds a delightful kick; leave out if you prefer milder pies.
• Nutmeg (grating) – Offers a warm, earthy note, though it’s optional if you’re short on time.

For the Pastry
• Plain Flour (250g) – Essential for the pastry base; swap in gluten-free flour for a gluten-free version.
• Ground Turmeric (½ tsp) – Gives the pastry a beautiful color and subtle flavor; no direct substitute available, but you can omit it if needed.
• Cold Butter (125g) – The key to a flaky texture; use plant-based butter for a vegan option.
• Egg Yolks (2) – Adds richness to the pastry; you can replace them with silken tofu or a flax egg to make it vegan.

These Mini Pumpkin & Feta Pies will be an absolute hit at your Halloween party! Let’s move on to making these tasty bites.

Step‑by‑Step Instructions for Mini Pumpkin & Feta Pies

Step 1: Preheat Oven
Begin by preheating your oven to 200°C (180°C fan/gas 6). This step is crucial as it ensures your Mini Pumpkin & Feta Pies bake to a perfectly golden finish. While the oven heats up, gather your ingredients and equipment, including a baking sheet and parchment paper to prepare for roasting.

Step 2: Roast Vegetables
In a mixing bowl, toss 450g of butternut squash and 2 unpeeled garlic cloves with 1 tablespoon of olive oil, seasoning with salt and pepper. Spread the mixture on a baking sheet and roast in the preheated oven for about 30 minutes, stirring halfway through. The vegetables should become soft and fragrant; once done, allow them to cool for easier handling.

Step 3: Sauté Onions
While the squash cools, heat a skillet over medium heat and add 1 tablespoon of olive oil. Sauté 1 finely chopped onion for approximately 8-10 minutes until it’s tender and lightly golden. Once cooked, remove the pan from heat and let the onions cool before adding them to the filling mixture.

Step 4: Prepare Pastry
In a food processor, combine 250g of plain flour, ½ teaspoon of ground turmeric, and a pinch of salt. Add 125g of cold butter cut into cubes and pulse until the mixture is crumbly. Then, incorporate 2 egg yolks and just enough cold water until the dough comes together. Wrap it in plastic wrap and chill in the fridge for at least 20 minutes.

Step 5: Make Filling
Once the roasted squash and garlic have cooled, mash them together in a bowl. Stir in the sautéed onions, a sprinkle of nutmeg, optional chilli flakes, and 200g of crumbled feta cheese. Ensure everything is well mixed, creating a creamy, savory filling for your Mini Pumpkin & Feta Pies.

Step 6: Assemble Pies
Butter a muffin tin lightly and line it with parchment paper. Roll out the chilled pastry to about 3mm thick and cut circles (10cm diameter) to fit the muffin cups. Gently press the pastry circles into the tin, allowing for some overhang, and fill each with the delicious squash mixture, packing it down slightly.

Step 7: Top Pies
Roll out any remaining pastry and cut out 6 smaller lids (8cm diameter). Use a sharp knife to carve spooky faces into each lid for a festive touch. Carefully place these lids on top of the filled pies, sealing the edges with your fingers. Brush the tops with beaten egg to achieve a lovely golden color while baking.

Step 8: Bake
Place the muffin tin in the preheated oven and bake the Mini Pumpkin & Feta Pies for about 40 minutes, or until they are beautifully golden and flaky. Keep an eye on them towards the end to ensure they don’t over-brown. Once baked, allow them to cool slightly in the tin before transferring to a wire rack.

Expert Tips for Mini Pumpkin & Feta Pies

Perfect Pastry: Ensure you keep your butter cold while making the pastry. This helps achieve a wonderfully flaky texture in your mini pies.
Roast Until Soft: Roast the butternut squash and garlic until soft, as this enhances the natural sweetness and depth of flavor for the filling.
Avoid Overworking Dough: Handle the pastry gently when kneading. Overworking can lead to a tough crust rather than a tender, flaky one.
Spooky Faces: When carving faces in the pastry lids, be sure to make clean cuts to prevent them from sticking together during cooking.
Customize Filling: Don’t hesitate to mix in additional vegetables like spinach or kale for extra nutrition and added flavor to your Mini Pumpkin & Feta Pies.

Make Ahead Options

These Mini Pumpkin & Feta Pies are perfect for meal prep enthusiasts looking to save time during the busy holiday season! You can prepare the filling (butternut squash, onions, feta, and spices) up to 3 days in advance; simply refrigerate it in an airtight container to maintain freshness. Additionally, the pastry can be made and chilled for up to 24 hours before assembly. When ready to serve, roll out the pastry, fill with the prepped mixture, and bake as instructed. By preparing in advance, you’ll have these delightful pies ready to impress your guests with minimal effort, ensuring they’re just as delicious as if you made them on the spot!

Storage Tips for Mini Pumpkin & Feta Pies

Room Temperature: Allow the pies to cool completely before storing. They can be kept at room temperature for up to 2 hours but should be refrigerated afterward to maintain freshness.
Fridge: Store the mini pies in an airtight container for up to 2 days. This keeps them moist and prevents any odors from affecting their flavor.
Freezer: For longer storage, freeze the pies in a single layer before transferring them to an airtight container or freezer bag for up to 2 months. This way, they retain their lovely texture and taste.
Reheating: When ready to enjoy your Mini Pumpkin & Feta Pies, reheat them in a low oven (around 180°C) for about 10 minutes to regain their crispiness, making them just as delightful as when freshly baked.

What to Serve with Mini Pumpkin & Feta Pies

Elevate your Halloween gathering with delightful sides that complement the whimsical flavor of these festive bites.

Crispy Green Salad: A fresh salad adds a crunchy contrast, enhancing the savory pies while keeping the meal light. Toss in seasonal greens, nuts, and a light vinaigrette for extra zest.
Savory Tomato Soup: Pairing your pies with a warm, tangy tomato soup creates a comforting, delicious experience. Consider drizzling some basil oil on top for an elegant touch.
Garlic Breadsticks: These soft, buttery sticks complement the flavors of the fillings effortlessly. They’re perfect for dipping in any leftover sauce, ensuring every bite is flavorful.
Stuffed Mushrooms: Mini stuffed mushrooms filled with herbed cheese and breadcrumbs provide a delightful earthy balance to the sweetness of the pies. They’re bite-sized and full of flavor!
Sweet Potato Fries: Crunchy on the outside and soft on the inside, these can be a fun alternative to regular fries, adding a hint of sweetness that pairs beautifully with your mini pies.
Sparkling Apple Cider: A bubbly drink can heighten the festive mood and refresh your guests. The crisp apple flavors harmonize with the savory richness of the pumpkin and feta.
Chocolate Pumpkin Mousse: End the meal on a sweet note! This rich dessert ties back to the fall theme and will leave your guests with a delightful taste of autumn.
Roasted Brussels Sprouts: Drizzled with balsamic glaze, these caramelized sprouts provide a flavorful and textured side, balancing the creamy filling of the mini pies.

Make sure your Halloween gathering is one to remember with these delicious pairings!

Mini Pumpkin & Feta Pies Variations

Feel free to tailor these delightful mini pies to your taste buds or dietary needs for a personalized touch!

Dairy-Free: Substitute feta cheese with cashew cheese or nutritional yeast for creamy and savory flavors without dairy.
Gluten-Free: For a gluten-free option, use a gluten-free flour blend in the pastry. The texture will remain delectable!
Spice it Up: Add a dash of cayenne pepper to the filling for an extra kick; it pairs beautifully with the sweet pumpkin.
Savory Greens: Incorporate a handful of fresh spinach or sautéed kale into the filling for a nutritious boost and vibrant color.
Herbed Delight: Mix in fresh herbs like thyme or rosemary for an aromatic twist that enhances the savory pie experience.
Meaty Flavor: For non-vegetarians, subsitituting crumbled sausage or cooked bacon can add a hearty flavor that many enjoy.
Veggie Medley: Experiment with additional vegetables like roasted red peppers or zucchini for an extra depth of flavor and health benefits.
Cheese Swap: Swap out feta for creamy ricotta or tangy goat cheese for a different, yet delicious filling flavor.

These variations will help you craft your perfect Mini Pumpkin & Feta Pies! For more creative recipe variations, don’t forget to check out our Vegetarian Delights to explore even more scrumptious ideas!

Mini Pumpkin & Feta Pies Recipe FAQs

How do I choose the right butternut squash?
Look for a butternut squash that is heavy for its size, with a smooth, unblemished skin. The color should be a light tan with a slightly dull appearance. Avoid any squash with dark spots or blemishes, as they can indicate spoilage. If you’re in a pinch, pumpkin is a great alternative!

How should I store leftover pies?
Allow the Mini Pumpkin & Feta Pies to cool completely, then place them in an airtight container. They will keep in the fridge for up to 2 days. Just be sure to separate layers with parchment paper to avoid sticking!

Can I freeze Mini Pumpkin & Feta Pies?
Absolutely! Once baked and cooled, arrange the pies on a baking sheet in a single layer and freeze them for about an hour. Once firm, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, reheat in a low oven at 180°C for around 10 minutes.

What can I do if my pastry is tough?
If you find your pastry dough is tough, it might have been overworked or the butter was too warm during mixing. Make sure to keep your ingredients cold. Additionally, try to knead the dough just until it comes together, and not much more. If you feel it’s too tough, I recommend resting the dough for 30 minutes in the fridge before rolling it out again; this can improve the texture.

Are Mini Pumpkin & Feta Pies suitable for my vegetarian diet?
Yes, these pies are not only vegetarian but also packed with nutritious ingredients! If you’re vegan, simply swap the butter for plant-based alternatives and replace egg yolks with silken tofu or a flax egg to maintain that delightful pastry structure without using animal products. Enjoy the goodness!

What if I have a food allergy or intolerance?
If you have sensitivities, make sure to substitute ingredients accordingly—use gluten-free flour for a gluten-free pastry option, and if you’re lactose intolerant, consider swapping out feta cheese for a dairy-free cheese alternative. Always read labels to ensure no hidden allergens are present.