Name: Cozy Up with Mini Pumpkin & Feta Pies for Fall Fun
Prep time: 20 min
Cook time: 40 min
Total time: 80 min
Ingredients: 1 medium butternut squash (Can substitute with pumpkin); 2 cloves garlic (Can use roasted garlic); 1 medium onion (Shallots can be an alternative); 200 grams feta cheese (Can use goat cheese or ricotta); 0.5 teaspoon ground turmeric (Paprika can be used as a substitute); 0.25 teaspoon nutmeg (Allspice can be used as alternative); 1 teaspoon chilli flakes (Optional); 250 grams plain flour (Use almond flour for gluten-free); 125 grams cold butter (Can use margarine for dairy-free); 2 large egg yolks (Can substitute with flaxseed meal mixed with water); 2 tablespoons olive oil (Any vegetable oil can be used); salt (Adjust to taste); pepper (Adjust to taste)

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As the leaves turn and the air fills with the spice of autumn, I find myself dreaming of cozy gatherings filled with flavorful bites. This season, I’m thrilled to share my delightful Mini Pumpkin & Feta Pies—perfect for setting a whimsical tone at any Halloween party! With their crisp pastry shells cradling a sweet and creamy filling, these adorable pies are not just a treat for the taste buds but also a fantastic way to involve the little ones in the kitchen. Easy to whip up and undeniably kid-friendly, they offer a delightful twist on traditional party snacks. Whether you’re at a spooky gathering or simply enjoying a cozy evening at home, these pies are bound to steal the show. Are you ready to get baking with these festive delights?

Why are Mini Pumpkin & Feta Pies special?

Kid-Friendly Fun: These adorable mini pies are perfect for little hands, making them a delightful cooking project that kids will love.

Flavorful Surprise: The sweet roasted pumpkin combined with creamy feta creates a savory experience that is sure to please everyone at your table.

Versatile Serving: Whether for a Halloween party or a cozy lunch, these pies make a versatile addition to any gathering.

Easy to Make: With simple ingredients and straightforward instructions, you can whip these up without any hassle—perfect for busy days!

Unique Twist: They offer a refreshing break from typical snacks, making your gathering stand out and bringing smiles to everyone’s faces. Don’t forget to try these alongside a refreshing Blueberry Peach Feta salad for a balanced meal!

Mini Pumpkin & Feta Pies Ingredients

For the Filling
• Butternut Squash – Main filling component; provides sweetness and moisture. Can substitute with pumpkin if necessary.
• Garlic Cloves – Adds aromatic flavor; can use roasted garlic for sweetness.
• Onion – Enhances flavor profile; shallots can be an alternative.
• Feta Cheese – Creamy and tangy filling component; can use goat cheese or ricotta for variation.
• Ground Turmeric – Provides color and a hint of earthy flavor; paprika can be used as a substitute for a different color.
• Nutmeg – Adds warmth and depth to flavors; allspice can be used as an alternative.
• Chilli Flakes (optional) – Provides heat; omit if preferred.

For the Pastry
• Plain Flour – Forms the pastry; for gluten-free version, use almond flour or gluten-free flour blend.
• Cold Butter – Essential for flaky pastry; can use margarine for a dairy-free option.
• Egg Yolks – Binds pastry; can substitute with flaxseed meal mixed with water for egg-free version.

Cooking Essentials
• Olive Oil – Helps to roast the squash and garlic; any vegetable oil can be used.
• Salt & Pepper – Essential for seasoning; adjust to taste.

These Mini Pumpkin & Feta Pies are sure to bring a festive flair to your fall gatherings!

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

Step 1: Preheat the Oven
Begin by preheating your oven to 200°C (180°C fan/gas mark 6). This ensures that it’s hot enough to achieve a perfectly golden and flaky pastry for your Mini Pumpkin & Feta Pies. While the oven warms up, gather all your ingredients and equipment, including a roasting tin and muffin tin.

Step 2: Roast the Squash and Garlic
In a roasting tin, place your butternut squash, along with unpeeled garlic cloves. Drizzle them with olive oil, season with salt and pepper, then toss to coat evenly. Roast in the preheated oven for about 30 minutes, stirring halfway through, until the squash is tender and slightly caramelized. Allow to cool once done.

Step 3: Cook the Onion
While the squash is roasting, heat a splash of olive oil in a frying pan over medium heat. Add finely chopped onion and sauté for 8-10 minutes, stirring occasionally, until the onion is soft and golden brown. Once cooked, remove from heat and let it cool to room temperature as you prepare the pastry.

Step 4: Prepare the Pastry
In a food processor, combine plain flour, ground turmeric, and a pinch of salt. Add cold butter in cubes, and pulse until the mixture resembles fine crumbs. Gradually add egg yolks and cold water, continuing to process until the dough clumps together. Shape the dough into two circles, wrap in cling film, and chill in the fridge for at least 20 minutes.

Step 5: Make the Filling
Once the roasted squash has cooled, squeeze the soft garlic cloves from their skins directly into the squash. Mash the mixture until smooth, then stir in the cooled sautéed onion, nutmeg, and crumbled feta cheese. If desired, add chili flakes for an extra kick, mixing well to combine the flavors for your Mini Pumpkin & Feta Pies.

Step 6: Assemble the Pies
Lightly butter a muffin tin and line it with parchment paper for easy removal. Roll out one chilled pastry circle on a floured surface to about 2mm thick. Cut out 10cm rounds and press them into the muffin tin cups. Fill each pastry shell generously with the pumpkin and feta filling. Roll out the second pastry circle, cut into 8cm tops, and create spooky designs if you like.

Step 7: Bake the Pies
Brush the pie tops with a beaten egg to give them a lovely golden shine in the oven. Bake your assembled Mini Pumpkin & Feta Pies in the preheated oven for about 40 minutes, or until they’re golden brown and the pastry is cooked through. Allow to cool slightly before serving to let the flavors meld beautifully.

Expert Tips for Mini Pumpkin & Feta Pies

Avoid Tough Pastry: Don’t overwork the dough when mixing; treat it gently to keep your Mini Pumpkin & Feta Pies flaky and tender.
Perfect Roasting: Ensure the squash is very soft before mashing; this prevents lumps in your filling and enhances the overall texture.
Chill the Dough: For easier handling, chill the pastry before rolling out. This keeps it from sticking and helps achieve that desirable flakiness.
Flavor Variety: Feel free to get creative! Adding fresh herbs or changing the type of cheese can elevate your filling and make it uniquely yours.
Check Seasoning: Always taste your filling before assembling the pies. Adjust salt, pepper, and spices to ensure maximizing flavor.

What to Serve with Mini Pumpkin & Feta Pies

For a complete feast, consider these delightful pairings that will elevate your gathering and cater to every taste bud.

Crispy Side Salad: A light, refreshing salad dressed with lemon vinaigrette perfectly balances the savory pies, adding a pop of color and crunch.
Roasted Brussels Sprouts: The caramelized edges and nutty flavor of roasted Brussels sprouts provide a warm, earthy counterpoint to the creamy feta in the pies.
Savory Pumpkin Soup: A cozy, silky pumpkin soup gives a comforting vibe, creating a harmonious theme with the flavors of the mini pumpkin & feta pies.
Herbed Quinoa: This grain dish, packed with fresh herbs, offers a nutty texture that complements the pies while adding a nutrient boost.
Garlic Breadsticks: Soft and chewy, these breadsticks are perfect for dipping and work wonderfully with the rich, creamy filling of the pies.
Sparkling Cider: A bubbly, non-alcoholic drink like sparkling cider enhances the festive spirit, making it a delightful pairing for any Halloween gathering.
Apple Crisp: End your meal on a sweet note with warm apple crisp, balancing the savory flavors from earlier with its sweet and juicy filling.

Storage Tips for Mini Pumpkin & Feta Pies

Fridge: Keep your Mini Pumpkin & Feta Pies in an airtight container, where they’ll stay fresh for up to 2 days. This keeps the pastry crisp while preventing moisture.

Freezer: You can freeze these delightful pies for up to 2 months! Just wrap each pie individually in plastic wrap and then store them in a freezer bag for optimal freshness.

Reheating: To enjoy them later, simply reheat in a low oven at 150°C for about 10 minutes. This not only warms them through but also revives that lovely flaky texture.

Serve Warm: These savory treats are best served warm, making them a perfect option for gatherings or cozy evenings.

Make Ahead Options

These Mini Pumpkin & Feta Pies are perfect for meal prepping, allowing you to enjoy them with minimal effort! You can prepare the filling (roasted squash, garlic, onions, feta, and spices) and refrigerate it for up to 3 days before baking. Additionally, the pastry dough can be made a day ahead and stored in the fridge, wrapped tightly to maintain its quality. When you’re ready to serve, simply fill the chilled pastry shells with the filling, roll out the top crust, and bake as directed. This way, you can savor these delightful pies without the last-minute rush, making your Halloween gathering seamlessly enjoyable!

Mini Pumpkin & Feta Pies Variations Made Easy

Get creative with your Mini Pumpkin & Feta Pies! A little twist makes all the difference in flavor and excitement.

Cheese Swap: Replace feta with goat cheese for a creamier, tangier filling that brings a whole new dimension to these pies.
Gluten-Free: Use almond flour or a gluten-free flour blend to make the pastry gluten-free, so everyone can enjoy a delightful bite!
Veggie Twist: Incorporate spinach or roasted bell peppers in the filling for added color and nutrition. The sweetness of the peppers pairs wonderfully with the pumpkin.
Herb Infusion: Toss in fresh herbs like thyme or rosemary for a fragrant touch that enhances the savory notes of your pies.
Spicy Kick: Mix in diced jalapeños or a dash of hot sauce if you like a bit of heat—perfect for spice lovers!
Nutty Crunch: Add a handful of toasted pine nuts or sunflower seeds to the filling for an unexpected crunch that makes the bites even more satisfying.
Savory Sides: Serve your pies alongside a refreshing Blueberry Peach Feta salad for a balanced meal that’s vibrant and full of flavor.
Spicy Peach Chutney: A spoonful of peach chutney gives a sweet and tangy contrast to the savory filling, turning your pies into a gourmet experience.

Explore these easy adaptations to transform your culinary creations while keeping them as delicious as ever!

Mini Pumpkin & Feta Pies Recipe FAQs

How do I select ripe butternut squash?
Absolutely! Look for butternut squash that feels heavy for its size and has a smooth, firm skin. Avoid any with dark spots or blemishes. A ripe squash should have a creamy beige color and feel relatively hard.

How should I store leftover Mini Pumpkin & Feta Pies?
These pies can be stored in an airtight container in the fridge for up to 2 days. If you want to keep them longer, wrap each pie individually in plastic wrap and place them in a freezer bag. They’ll be good for up to 2 months in the freezer, allowing you to enjoy them later!

Can I freeze Mini Pumpkin & Feta Pies? What’s the best method?
Yes, you can freeze your Mini Pumpkin & Feta Pies! First, let them cool completely. Then, wrap each pie in plastic wrap and place them in a freezer bag or a plastic container. This way, they retain their delicious flavor and texture. When ready to enjoy, reheat in a low oven at 150°C for about 10 minutes. Enjoy them warm for best results!

What should I do if my pastry is too dry?
If your pastry feels too dry, don’t worry! Start by adding a tablespoon of cold water gradually, and mix it in gently until the dough holds together. Keep in mind that overworking the dough can make it tough, so handle it with care! If needed, you can also chill it a bit longer to help moisture retention.

Are Mini Pumpkin & Feta Pies suitable for gluten-free diets?
Indeed! You can easily make these pies gluten-free by substituting plain flour with almond flour or a gluten-free flour blend. Just be sure to check that your other ingredients, especially the baking components and sauces, are also gluten-free for a worry-free treat!

Can pets eat cooked squash and feta?
While cooked butternut squash is safe for pets (in moderation), feta cheese is high in salt and not ideal for dogs or cats. Always consult your veterinarian before introducing any new human foods to your pets to ensure they’re safe and healthy for them!