Pin It These roasted pumpkin and sage hand pies are my answer to cozy autumn cravings with golden pockets of buttery pastry filled with spiced pumpkin and fragrant sage tucked inside. I reach for this recipe when I need something comforting for a chilly night or a portable treat to share at a fall gathering. Every bite delivers savory warmth wrapped in crisp flaky layers and I promise they disappear fast.
When I first baked these for my book club they vanished before the discussion even began. Now I keep extra filling in my freezer so I can whip up a fresh batch whenever friends drop by.
Ingredients
- Pumpkin puree: Choose pure unsweetened pumpkin for the best creamy flavor or roast your own for an earthy sweetness
- Fresh sage: Provides savory depth and herbal fragrance chop finely for even distribution
- Puff pastry: Look for all butter frozen pastry for the flakiest crisp results
- Shallot: Lends a gentle mild onion background
- Nutmeg and black pepper: Nutmeg gives classic warmth pepper adds subtle spice
- Egg: Used for brushing pastry to ensure a glossy golden finish
- Olive oil: Use a robust fruity oil to enhance the pumpkin and brown the shallots
- Sea salt: Essential to bring all the flavors into focus
Instructions
- Prepare the Pumpkin Filling:
- Begin by heating olive oil in a heavy skillet over medium heat for about two minutes then finely mince shallot and add to the pan Stir occasionally letting the shallots cook low and slow for six minutes until meltingly soft and just beginning to turn translucent Add the pumpkin puree stir regularly and let it cook for four minutes to drive off excess moisture
- Infuse with Sage and Spices:
- Once the pumpkin thickens stir in chopped fresh sage a generous pinch of nutmeg cracked black pepper and sea salt Continue cooking for two more minutes stirring constantly so the sage fully infuses the mixture Taste and adjust the seasoning off the heat the filling should hold its shape when spooned
- Assemble the Pies:
- Roll out the puff pastry on a lightly floured surface to an eighth of an inch thick work quickly to keep it cold Cut into circles about four to five inches wide Place a heaping tablespoon of filling on half of each circle leaving a clean edge around
- Seal and Egg Wash:
- Brush the pastry edges lightly with beaten egg then fold over to enclose the filling Firmly press the edges together with a fork for a tight seal and decorative crimp Transfer to a parchment lined sheet pan brush the tops with more egg for a shiny finish and use a small knife to vent each pie
- Bake Until Golden:
- Preheat your oven to four hundred degrees Fahrenheit and bake for twenty two to twenty five minutes Check when the pastry is puffed deeply golden and slightly crisp at the edges Cool slightly before serving for best texture
Pin It The way the sage perfumes the filling gets me every time and reminds me of baking with my grandmother who always brought her garden’s herbs into the kitchen. When my niece helps roll pastry she sneaks a few sage leaves just to smell.
Storage Tips
Store leftover hand pies in an airtight container in the fridge for up to three days. Reheat in a toaster oven to keep them crisp. They travel well wrapped in parchment and are great for lunchboxes or picnic baskets.
Ingredient Substitutions
For the filling sweet potato puree works beautifully and thyme or rosemary brings a different herbal note if sage is unavailable. If you need a dairy free pastry many high quality store bought puff pastries fit the bill just check the ingredients. Use leeks or red onions in place of shallots.
Serving Suggestions
Hand pies pair nicely with a tangy arugula salad or roast chicken for a larger meal. I sometimes set out a dipping sauce of Greek yogurt with lemon zest. They are cozy alongside a mild soup such as butternut squash or potato leek.
Cultural and Seasonal Context
Hand pies have roots in both British and American baking traditions and let you tuck away any sort of filling. For fall I add extra roasted root vegetables for harvest flavor or a sprinkle of Parmesan before sealing. Around Thanksgiving they make a clever way to use up extra pumpkin puree.
Seasonal Adaptations
In winter try swapping in roasted acorn squash For early spring use a mix of spinach and wild garlic Add a sprinkle of pumpkin seeds on top for autumn crunch
Success Stories
A reader once shared she brought these hand pies to her school’s teachers lounge and received recipe requests for weeks afterward. They are quick enough to make for book clubs but special enough for family celebrations.
Freezer Meal Conversion
Freeze unbaked hand pies separated by parchment in a resealable bag. Bake directly from frozen adding three to five minutes to the baking time. They come out perfectly golden with the filling steaming hot.
Pin It The most important tip I have learned is not to rush browning the shallots or the whole filling turns flat. Those first few minutes on the stove really do build all the flavor you need.
Recipe FAQs
- → How do I roast pumpkin for hand pies?
Peel, cube, and toss with olive oil, salt, and pepper. Roast at 400°F until tender and caramelized.
- → Can I use dried sage instead of fresh?
Dried sage can be substituted, but reduce the quantity to avoid overpowering flavor.
- → How do I prevent soggy pastry?
Ensure pumpkin is roasted and cooled to release excess moisture before placing in pastry dough.
- → What pastry is best for hand pies?
Use cold, buttery pie dough for a flaky, tender crust. Store-bought or homemade both work well.
- → Can these hand pies be made ahead?
Yes, prepare and freeze uncooked pies. Bake from frozen, adding a few minutes to the cooking time.