Sausage and Pumpkin Hand Pies

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Flaky, golden pastry filled with savory sausage and creamy pumpkin — these hand pies are the ultimate fall comfort food.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer, Lunch, Main Dish

Cuisine: American

Servings: pockets

Calories: 633kcal

Author: Rosemary Molloy

Ingredients

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)

US Customary - Metric

Instructions

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 tines 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!

Notes

I made four hand pies and my dough measured 10x13 inches / 26x33cm.

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.

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