Pumpkin with the addition of iconic pumpkin pie spices is wonderful, and these pumpkin hand pies are an absolutely delicious Halloween party food. Plus when you eat these Halloween hand pies you really don’t think you’re eating a vegetable pie. Hidden vegetable level treats achieved. These pumpkin pies can be either
Remove the shortcrust pastry 30 minutes before you are ready to start so it can warm and soften. It will make it a lot easier to cut and work with.
Preheat the oven to 200ºC / 180ºC fan / gas 6.
Draw a pumpkin on a piece of paper as a stencil to cut around. Mine was approximately 10cm x 8cm.
Cut out as many pumpkins as you can from the pastry and set them aside. Try and cut even numbers so you have both sides of the pie.
In a bowl mix your pumpkin puree with the spices.
Place 2 heaped tablespoons onto the pumpkin bases leaving a border of about 1cm around the outside. (Save half of the pumpkins to be the lids of the pies.)
Place a pumpkin pastry shape on top gently. Use a fork to crimp the edges and set the pumpkin on a baking sheet lined with greaseproof paper.
In a bowl lightly beat the egg and then using a pastry brush, brush the egg over the pies.
Bake for 12-15 minutes until golden brown.
Best served warm but can be eaten cold. They can also be warmed up again in the microwave.
Video
Notes
You can use you own homemade pumpkin puree or you can used tinned from the supermarket. If you don’t know how to cook pumpkin then you can follow my easy guide on my website https://www.sewwhite.com/recipes/how-to-cook-pumpkin/
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.