These savory sausage and pumpkin hand pies are made with golden puff pastry and crammed with sausage, squash, and melted cheese. A comfy fall meal that’s utterly completely different from the candy pumpkin pie model!
These sausage and pumpkin hand pies are a scrumptious twist on conventional pumpkin recipes. Made with golden puff pastry and crammed with a wealthy combination of sausage, pumpkin, rosemary, and two cheeses, they’re pure consolation meals in each chunk!
In Italy, pumpkin is usually utilized in savory recipes like creamy pumpkin pasta sauce, pumpkin stew, and pumpkin fritters. These hand pies take inspiration from these seasonal dishes and switch them right into a easy, moveable pastry pocket that’s excellent for a fall lunch, dinner or a country appetizer.
Why You’ll Love These Savory Hand Pies
- Flaky and flavorful: Buttery puff pastry wraps round hearty seasonal produce for a balanced meal that’s candy, salty and barely spicy.
- Cozy and comforting: These savory hand pies are comparable in spirit to traditional Italian rustic tart,, however with fall flavors of sausage and pumpkin wrapped in buttery puff pastry.
Ingredient Notes
- Puff pastry: Retailer-bought puff pastry makes these hand pies straightforward to organize whereas do-it-yourself puff pastry would make these actually excellent.
- Sausage: Italian sausage provides savory depth and turns the pies right into a meal. Use delicate or spicy relying in your style; each pair fantastically with pumpkin.
- Pumpkin: Use contemporary pumpkin somewhat than canned for this recipe. A sugar or baking pumpkin (generally referred to as pie pumpkin) works finest because it’s smaller, much less watery, and naturally candy.
- Shallot or onion: Provides refined sweetness and a flavorful base for the filling.
- Rosemary: Contemporary rosemary provides an fragrant, earthy word that enhances the pumpkin fantastically.
- White wine or broth: Deglazes the pan and provides a contact of brightness to the filling.
- Cheese: A mixture of Parmigiano and Fontina creates the right stability of creamy meltiness with a salty, nutty taste that ties all the things collectively.
- Milk: Brushing the tops with milk helps the pastry bake up crisp and golden.
Tips on how to Make Sausage and Pumpkin Hand Pies
Warmth olive oil in a big pan and cook dinner the shallot till delicate. Add the sausage and cook dinner till browned, then stir within the pumpkin. Pour within the wine or broth and let it simmer till the liquid reduces and the pumpkin is tender.
Season with salt, pepper, and rosemary, stir within the Parmesan cheese then cool.
Preheat the oven, line a baking sheet with parchment paper. Roll out the puff pastry and lower it into 4 rectangles or squares.
Spoon the cooled filling onto one half of every piece, leaving a small border across the edges. Add just a little Fontina on prime, fold the pastry over, and press to seal. Use the tines of a fork to crimp the sides.
Place the hand pies on the ready baking sheet and brush the tops with milk. Bake till puffed and golden. Cool barely then serve heat whereas the pastry remains to be crisp and the cheese inside is completely melted.
suggestions for excellent hand pies
- Thaw the puff pastry simply till pliable. If it will get too heat, it gained’t puff correctly within the oven. Preserve it frivolously chilled whereas working so the layers keep crisp and flaky.
- Cool the filling utterly earlier than including it to the pastry so the dough seals and bakes evenly.
- Seal the sides properly. Press with the tines of a fork dipped in water to stop sticking and ensure the filling stays inside whereas baking.
- For a golden crust, brush with milk (or cream) earlier than baking. It provides an attractive shine with out overpowering the flavour like an egg wash can.
- Serving thought: Pair these sausage and pumpkin hand pies with a easy inexperienced salad or a bowl of soup for a comfortable fall meal.
Variations
- Butternut squash: Swap the pumpkin for butternut squash for a barely sweeter, nuttier taste.
- Add apple: Finely diced apple provides a delicate sweetness that pairs fantastically with the savory sausage and herbs. Stir it in with the pumpkin so it cooks till delicate and tender.
- Completely different herbs: Attempt sage or thyme as a substitute of rosemary for a unique aroma.
- Cheese swaps: Use mozzarella or provolone for a milder, meltier filling.
- Use pie dough: For a extra rustic model, make them with pie dough like I do in my apple hand pies.
Heat, hearty, and stuffed with autumn taste, these Sausage and Pumpkin Hand Pies are certain to turn out to be a fall favourite. If you happen to give them a attempt, let me know the way they turned out — I’d love to listen to from you!
- 1 sheet puff pastry (thawed)
- 2 tablespoons olive oil
- ½ shallot or small onion
- 5¼ ounces Italian sausage (casing eliminated and damaged into small items)
- 5¼ ounces squash cleaned and small cubed
- ¼ cup white wine or broth
- 1-2 dashed pepper
- 1 pinch salt (you might want kind of relying how salty your parmigiano and broth are)
- 1 teaspoon chopped rosemary
- 2 tablespoons parmigiano freshly grated
- 2 ounces fontina cheese (shredded) or swiss, cheddar
Extras
- 2 tablespoons milk (for brushing the pastry)
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In a big pan add the oil and shallot, cook dinner on medium warmth 1 minutes, the sausage and brown frivolously, add the squash and cook dinner 2 minutes add the wine or broth and cook dinner on excessive 2-3 minutes, decrease the warmth and cook dinner till the squash is tender, add the salt and pepper and rosemary and blend collectively, proceed to cook dinner for 1 minute stirring consistently, transfer to a clear bowl and let cool utterly, stir within the parmigiano.
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Pre-heat oven to 375F/190C. Line a big baking sheet with parchment paper.
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Roll out the puff pastry and lower into 4 rectangles or squares (if yours could be very giant you might lower into 6 items). Divide the filling evenly and place on the underside half of the squares/rectangles you’ll want to go away a ¼ inch border, prime with the shredded cheese. Fold the highest half over the underside, gently seal the sides along with your fingers, then seal shut with the tongs of a fork, dip the fork in a water whereas sealing. Place the pockets on the ready baking sheet.
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Brush the pastries with milk and bake for 15-20 minutes or till golden brown. Serve and luxuriate in!
Tips on how to retailer the pumpkin hand pies?
As soon as baked and cooled, retailer leftovers in an hermetic container within the fridge for as much as three days. Reheat within the oven or air fryer till heat and crisp once more.
Allow them to cool utterly, then wrap tightly and freeze for as much as two months. Be mindful they’ll lose a few of their crisp texture as soon as thawed, so reheating within the oven helps restore it.
Energy: 633kcal | Carbohydrates: 35g | Protein: 15g | Fats: 47g | Saturated Fats: 14g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 25g | Ldl cholesterol: 47mg | Sodium: 593mg | Potassium: 319mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4119IU | Vitamin C: 10mg | Calcium: 153mg | Iron: 2mg | Phosphorus: 183mg
recipe FAQs
It might have gotten too heat whereas assembling. Preserve the dough chilled till baking so the buttery layers keep chilly and puff within the oven.
Sure. Assemble the hand pies as much as a day prematurely, cowl, and refrigerate till able to bake. You may also freeze them unbaked for as much as a month. Bake straight from frozen, including a couple of further minutes of baking time.
As soon as baked and cooled, retailer leftovers in an hermetic container within the fridge for as much as three days. Reheat within the oven or air fryer till heat and crisp once more.
Sure. Allow them to cool utterly, then wrap tightly and freeze for as much as two months. Be mindful they’ll lose a few of their crisp texture as soon as thawed, so reheating within the oven helps restore it.
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