These savory sausage and pumpkin hand pies are made with golden puff pastry and filled with sausage, squash, and melted cheese. A cozy fall meal that’s completely different from the sweet pumpkin pie version!
These sausage and pumpkin hand pies are a delicious twist on traditional pumpkin recipes. Made with golden puff pastry and filled with a rich mixture of sausage, pumpkin, rosemary, and two cheeses, they’re pure comfort food in every bite!
In Italy, pumpkin is often used in savory recipes like creamy pumpkin pasta sauce, pumpkin stew, and pumpkin fritters. These hand pies take inspiration from those seasonal dishes and turn them into a simple, portable pastry pocket that is perfect for a fall lunch, dinner or a rustic appetizer.
Why You’ll Love These Savory Hand Pies
- Flaky and flavorful: Buttery puff pastry wraps around hearty seasonal produce for a balanced meal that is sweet, salty and slightly spicy.
- Cozy and comforting: These savory hand pies are similar in spirit to classic Italian rustic tart,, but with fall flavors of sausage and pumpkin wrapped in buttery puff pastry.
Ingredient Notes
- Puff pastry: Store-bought puff pastry makes these hand pies easy to prepare while homemade puff pastry would make these really outstanding.
- Sausage: Italian sausage adds savory depth and turns the pies into a meal. Use mild or spicy depending on your taste; both pair beautifully with pumpkin.
- Pumpkin: Use fresh pumpkin rather than canned for this recipe. A sugar or baking pumpkin (sometimes called pie pumpkin) works best since it’s smaller, less watery, and naturally sweet.
- Shallot or onion: Adds subtle sweetness and a flavorful base for the filling.
- Rosemary: Fresh rosemary gives an aromatic, earthy note that complements the pumpkin beautifully.
- White wine or broth: Deglazes the pan and adds a touch of brightness to the filling.
- Cheese: A mix of Parmigiano and Fontina creates the perfect balance of creamy meltiness with a salty, nutty flavor that ties everything together.
- Milk: Brushing the tops with milk helps the pastry bake up crisp and golden.
How to Make Sausage and Pumpkin Hand Pies
Heat olive oil in a large pan and cook the shallot until soft. Add the sausage and cook until browned, then stir in the pumpkin. Pour in the wine or broth and let it simmer until the liquid reduces and the pumpkin is tender.
Season with salt, pepper, and rosemary, stir in the Parmesan cheese then cool.
Preheat the oven, line a baking sheet with parchment paper. Roll out the puff pastry and cut it into four rectangles or squares.
Spoon the cooled filling onto one half of each piece, leaving a small border around the edges. Add a little Fontina on top, fold the pastry over, and press to seal. Use the tines of a fork to crimp the edges.
Place the hand pies on the prepared baking sheet and brush the tops with milk. Bake until puffed and golden. Cool slightly then serve warm while the pastry is still crisp and the cheese inside is perfectly melted.
tips for perfect hand pies
- Thaw the puff pastry just until pliable. If it gets too warm, it won’t puff properly in the oven. Keep it lightly chilled while working so the layers stay crisp and flaky.
- Cool the filling completely before adding it to the pastry so the dough seals and bakes evenly.
- Seal the edges well. Press with the tines of a fork dipped in water to prevent sticking and make sure the filling stays inside while baking.
- For a golden crust, brush with milk (or cream) before baking. It gives a beautiful shine without overpowering the flavor like an egg wash can.
- Serving idea: Pair these sausage and pumpkin hand pies with a simple green salad or a bowl of soup for a cozy fall meal.
Variations
- Butternut squash: Swap the pumpkin for butternut squash for a slightly sweeter, nuttier flavor.
- Add apple: Finely diced apple adds a gentle sweetness that pairs beautifully with the savory sausage and herbs. Stir it in with the pumpkin so it cooks until soft and tender.
- Different herbs: Try sage or thyme instead of rosemary for a different aroma.
- Cheese swaps: Use mozzarella or provolone for a milder, meltier filling.
- Use pie dough: For a more rustic version, make them with pie dough like I do in my apple hand pies.
Warm, hearty, and full of autumn flavor, these Sausage and Pumpkin Hand Pies are sure to become a fall favorite. If you give them a try, let me know how they turned out — I’d love to hear from you!
- 1 sheet puff pastry (thawed)
- 2 tablespoons olive oil
- ½ shallot or small onion
- 5¼ ounces Italian sausage (casing removed and broken into small pieces)
- 5¼ ounces squash cleaned and small cubed
- ¼ cup white wine or broth
- 1-2 dashed pepper
- 1 pinch salt (you may need more or less depending 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)
-
In a large pan add the oil and shallot, cook on medium heat 1 minutes, the sausage and brown lightly, add the squash and cook 2 minutes add the wine or broth and cook on high 2-3 minutes, lower the heat and cook until the squash is tender, add the salt and pepper and rosemary and mix together, continue to cook for 1 minute stirring constantly, move to a clean bowl and let cool completely, stir in the parmigiano.
-
Pre-heat oven to 375F/190C. Line a large baking sheet with parchment paper.
-
Roll out the puff pastry and cut into 4 rectangles or squares (if yours is very large you could cut into 6 pieces). Divide the filling evenly and place on the bottom half of the squares/rectangles be sure to leave a ¼ inch border, top with the shredded cheese. Fold the top half over the bottom, gently seal the edges with your fingers, then seal shut with the tongs of a fork, dip the fork in a water while sealing. Place the pockets on the prepared baking sheet.
-
Brush the pastries with milk and bake for 15-20 minutes or until golden brown. Serve and enjoy!
How to store the pumpkin hand pies?
Once baked and cooled, store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer until warm and crisp again.
Let them cool completely, then wrap tightly and freeze for up to two months. Keep in mind they’ll lose some of their crisp texture once thawed, so reheating in the oven helps restore it.
Calories: 633kcal | Carbohydrates: 35g | Protein: 15g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | 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 may have gotten too warm while assembling. Keep the dough chilled until baking so the buttery layers stay cold and puff in the oven.
Yes. Assemble the hand pies up to a day in advance, cover, and refrigerate until ready to bake. You can also freeze them unbaked for up to a month. Bake straight from frozen, adding a few extra minutes of baking time.
Once baked and cooled, store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer until warm and crisp again.
Yes. Let them cool completely, then wrap tightly and freeze for up to two months. Keep in mind they’ll lose some of their crisp texture once thawed, so reheating in the oven helps restore it.
Related
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy