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
- 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. - 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. - 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. - 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. - 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. - 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