Tired of the endless sea of candy and sweet treats every single Halloween? It feels like every party dish is loaded with sugar, and you’re looking for something different to bring. 🎃
You want a dish that’s festive, fun, and a total showstopper, but you also need it to be savory and satisfying for both kids and adults. Finding that perfect balance can be a real challenge! 🤔
You’ve come to the right place! These Savory Pumpkin-Shaped Hand Pies are the perfect answer to your Halloween food dilemma. They are incredibly cute, packed with a delicious sausage and cheese filling, and are the most talked-about snack on the table. 🍽️
Prep Time: 25 minutes
Cook Time: 20-22 minutes
Servings: 8 hand pies
Why You’ll Love This Recipe 🍽️
- The Perfect Savory Halloween Treat: Finally, a festive-themed food that isn’t loaded with sugar! We needed a go-to savory option, and this is it.
- Incredibly Fun & Easy: I promise, using store-bought dough and our clever twine trick makes these impressive pies so simple to create.
- Party-Perfect & Portable: They are so easy for guests to grab and eat while mingling, making them ideal for any Halloween gathering or potluck.
- Kid-Approved, Adult-Adored: The classic flavor combination of sausage and cheese is a guaranteed crowd-pleaser. I’ve never had leftovers!
Ingredient & Equipment Notes 🍽️
Let’s talk about the simple things you’ll need to bring these adorable pumpkins to life. We’re all about smart shortcuts and essential tools to make this recipe a breeze.
A Closer Look at Our Ingredients 👨🍳
Refrigerated Pie Dough: Using a quality store-bought pie dough is the ultimate time-saver here. It gives us that reliable, tender, and flaky crust that holds our delicious filling perfectly.
Chef’s Tip: Let the dough sit at room temperature for about 10-15 minutes before you unroll it. This makes it more pliable and less likely to crack on you.
Ground Sage Sausage: I just love using sage sausage for this recipe. The sage adds a wonderful, autumnal aroma and flavor that pairs beautifully with the cheese and the whole pumpkin theme.
Substitution Tip: If you can’t find sage sausage, you can use regular ground pork or turkey. Just add 1/2 teaspoon of dried sage to the meat as you cook it.
The Tools for the Job 👨🍳
Oven-Safe Kitchen Twine: This is our secret weapon! It’s the essential tool for creating the pumpkin’s signature segmented look. It absolutely must be 100% cotton and oven-safe to avoid any melting or smoking issues during baking.
Chef’s Tip: If you don’t have kitchen twine, don’t worry! You can carefully press lines into the dough with the back of a knife before baking. The effect will be more subtle, but still super cute!
Ingredients & Equipment Summary Table 👨🍳
| Item | Key Consideration |
|---|---|
| Refrigerated Pie Dough | A high-quality brand is essential for a flaky crust. |
| Ground Sage Sausage | Provides the key autumnal flavor. |
| Oven-Safe Kitchen Twine | The magic tool for the authentic pumpkin shape. |
| Baking Sheet | A large, parchment-lined sheet is needed to prevent sticking. |
Pro-Tips for Success 🍽️
I’ve made these hand pies many times, and I’ve learned a few tricks along the way. Follow these tips to make sure your savory pumpkins turn out perfectly every time!
How to Get the Perfect Pumpkin Shape 👨🍳
This is the most fun part! After you cut your dough circles and place the filling in the center of one, you’ll top it with the second circle and seal the edges. Then, you’ll wrap four long pieces of kitchen twine around the dough ball to create eight segments. Don’t tie it too tightly, as the dough needs room to puff up in the oven. This twine is what creates those iconic pumpkin ridges as it bakes!
Preventing a Soggy Bottom 👨🍳
Nobody likes a soggy hand pie. The absolute key here is to ensure your sausage filling is not greasy. You must cook the sausage first and then drain all the excess fat thoroughly before you mix it with the cheese and fill the pies. I like to press the cooked sausage with a paper towel to be extra sure.
Don’t Overfill Your Pies! 👨🍳
It’s tempting to stuff as much of that yummy filling in as possible, but trust me on this one. A common mistake is overfilling, which causes the pies to burst open while baking. I recommend using a specific amount, about 2-3 tablespoons per pie, and making sure you’ve sealed the edges firmly.
Serving Suggestions & Pairings 🍽️
These savory hand pies are fantastic all on their own, but they are even better with a delicious dip! I love to serve them warm with a side of warm marinara sauce, a spicy ranch dip, or even a creamy garlic aioli. For a more complete party spread, you can pair them with a simple green salad or a cozy bowl of creamy tomato soup.
Recipe FAQs 🍽️
Can I make these ahead of time? 👨🍳
Yes! This is a great make-ahead recipe. You can assemble the pies completely, right up to the point before the egg wash. Just store them in an airtight container in the refrigerator for up to 24 hours. When you’re ready, just brush on the egg wash and bake as directed.
Can I use a different filling? 👨🍳
Absolutely! Feel free to get creative. We’ve tried shredded chicken with buffalo sauce and blue cheese, and it was amazing. A vegetarian filling of sautéed spinach, feta, and mushrooms would also be delicious. Just make sure any filling you use isn’t too wet or runny.
Can I freeze these hand pies? 👨🍳
Yes, they freeze beautifully, which is perfect for party planning. Bake them as directed in the recipe, then let them cool completely. Once cool, wrap each one individually in plastic wrap or foil and place them in a freezer-safe bag. To serve, just reheat them in a 350°F oven or an air fryer until they are hot and crispy again.
Savory Pumpkin Hand Pies 🎃
The perfect savory and festive snack for your next Halloween party. Fun to make and delicious to eat!
Ingredients
- 1 lb ground sage sausage
- 1 cup shredded sharp cheddar cheese
- 2 (14.1 oz) packages refrigerated pie dough
- 1 large egg, beaten with 1 tbsp water (for egg wash)
- 8 pecan halves or pretzel stick pieces (for stems)
- Oven-safe kitchen twine
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a skillet over medium-high heat, cook the sausage until it is fully browned. Drain ALL of the excess grease from the pan. Let the sausage cool slightly.
- In a medium bowl, mix the cooled sausage and the shredded cheddar cheese until well combined.
- Unroll the pie dough on a lightly floured surface. Using a 4 to 5-inch round cookie cutter, cut out 16 circles of dough.
- Place approximately 2-3 tablespoons of the sausage filling in the center of 8 of the dough circles.
- Brush the outer edges of the filled circles with a little water. Place a second dough circle on top of each, and press the edges firmly all around to seal them shut.
- Cut 8 long pieces of kitchen twine. Gently tie the twine around each sealed pie to create 6-8 segments, just like a real pumpkin. Do not tie it too tight!
- Carefully place the tied pies on the prepared baking sheet. Brush the tops and sides of each pie with the egg wash.
- Bake for 20-22 minutes, or until the pies are a deep golden brown and puffed.
- Let the pies cool on the baking sheet for at least 5 minutes before you carefully cut and remove the twine.
- Gently press a pecan half or a small piece of a pretzel stick into the top of each pie to create a “stem.” Serve them warm!
Notes
- Draining the sausage fat is CRITICAL to avoid soggy pies. Don’t skip this step!
- Remember not to tie the twine too tightly, as the pies will expand quite a bit during baking.
Conclusion 🍽️
We hope these savory pumpkin hand pies bring a fun and delicious new tradition to your Halloween celebrations! They are my favorite proof that festive food can be savory, satisfying, and a total hit with everyone. If you make them, please come back and leave a comment and a star rating below to let us know how they turned out. Happy Halloween! 👻
Sources & References 📚
- Pillsbury. (2024). *Tips for Working with Pie Crust*.
- Food & Wine. (2024). *Everything to Know About Kitchen Twine*.
- MasterClass. (2024). *How to Reheat Pastries: A Complete Guide*.
