Mini Pumpkin & Feta pies

  • 1 hr 10 m


Serve these scary pumpkin and feta pies for your Halloween gathering. Kids will love assisting in the kitchen to make these, as they are ideal for small hands.


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Step 1

Preheat the oven to 200°C (fan 180°C) and gas 6. Place the unpeeled garlic and squash in a roasting tin, cover with a tablespoon of oil, season, and toss to coat. Roast till tender, stirring once during the 30 minutes. Take it out of the oven and let it cool.

Step 2

Meanwhile, sauté the onion for 8 to 10 minutes, or until it's tender and starting to brown, in a frying pan with the remaining tablespoon of oil over medium heat. Allow to cool.

Step 3

Fill a food processor with flour, turmeric, and a small amount of salt. Blend in the butter until the mixture is the consistency of fine crumbs. When the mixture begins to clump together, add the egg yolks and two tablespoons of cold water and blitz once more. Squeeze it between your fingers, and then tip the mixture onto a surface if it sticks together. One tablespoon at a time, add more water if it's too dry. Don't overwork the pastry; just knead it a few times to bring it together. Cut into two circles, with one being slightly smaller than the other. Cover with baking parchment and refrigerate for a minimum of 20 minutes.

Step 4

Mash the baked squash with the garlic after squeezing it out of its skins. Include the fried onion, grated nutmeg, feta, and chili flakes (if using), and stir.

Step 5

Grease six holes in a muffin tin, then insert a strip of baking paper, extending over the top, into each hole. On a surface dusted with flour, roll out the bigger circle of pastry to a thickness of one pound coin. Cut six circles with a 10cm cutter (you might have to reroll the pastry to get all six). Using the dough scraps to seal any cracks, press the pastry rounds into the muffin tray that has been prepared. Pour in the squash puree.

Step 6

Roll out the remaining pastry circle in the same manner as the larger one, but cut off six lids with an 8-cm cutter. A little sharp knife can be used to cut eerie pumpkin faces into the lids. Pies in the tin should have their lids pressed on before being brushed with beaten egg. Bake for 40 minutes or till golden brown, then let cool in the tray for ten minutes before removing. Consume warm or allow to cool fully. Will store for up to two days in the refrigerator or for up to two months in the freezer when placed in an airtight container. If desired, reheat for ten minutes in a low oven.

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