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Mini Pumpkin & Feta Pies Recipe

Mini Pumpkin & Feta Pies Recipe


  • Author: Sarah White

Description

Easy Mini Pumpkin & Feta Pies with buttery crust, roasted pumpkin, and creamy feta — the perfect savory fall snack.


Ingredients

Scale

For the filling:

  • 450 g butternut squash or pumpkin (peeled, cut into 2 cm chunks)
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • ½ tsp chilli flakes (optional)
  • A small grating of nutmeg
  • 200 g feta cheese, crumbled
  • Salt and black pepper, to taste

For the pastry:

  • 250 g plain flour, plus extra for dusting
  • ½ tsp ground turmeric
  • 125 g cold butter, cut into small cubes
  • 2 egg yolks plus 1 whole egg, beaten
  • Extra butter for greasing tins
  • A few drops of cold water, if needed

Instructions

  1. Roast the pumpkin
    Preheat your oven to 200°C (180°C fan). Toss the pumpkin chunks and garlic cloves in olive oil, season lightly with salt and pepper, and spread them on a baking sheet. Roast for 25–30 minutes until golden and tender.
  2. Prepare the onion mixture
    Heat a teaspoon of olive oil in a skillet. Add the finely chopped onion and cook gently for 5–7 minutes until soft and translucent. Add the chilli flakes and nutmeg, stir for 30 seconds, then remove from heat.
  3. Make the pastry
    In a mixing bowl, combine the flour, turmeric, and a pinch of salt. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs. Add the egg yolks and a splash of cold water if necessary, mixing just until a dough forms. Wrap in cling film and chill for 20–30 minutes.
  4. Prepare the filling
    Mash the roasted pumpkin with the roasted garlic cloves in a bowl. Add the cooked onion and crumbled feta. Season well with pepper (and a pinch of salt if needed). Mix until combined but still slightly chunky.
  5. Assemble the pies
    Roll out the chilled pastry on a lightly floured surface to about 3 mm thickness. Cut circles large enough to fit a muffin tin. Press the pastry circles into the buttered tin and spoon the pumpkin mixture into each shell. Top with smaller pastry circles or lattice strips if desired.
  6. Bake
    Brush the tops with beaten egg. Bake at 190°C (170°C fan) for 25–30 minutes until golden and crisp. Cool slightly before removing from the tin.

Notes

Use butternut squash if pumpkin isn’t in season — it offers the same sweetness and texture.

Add fresh thyme or sage leaves for extra aroma.

For a lighter option, use phyllo pastry sheets instead of shortcrust.

These pies are perfect for freezing — bake, cool, and reheat before serving.

Serve with a side of Greek yogurt mixed with honey and herbs for a creative dip.

Keywords: Mini Pumpkin & Feta Pies Recipe