Baked pumpkin pasties bring together the flaky, buttery world of puff pastry and the gentle sweetness of roasted autumn squash. They’re that perfect bite you crave when you want something warm, comforting, and just a little bit fancy. With an intermediate difficulty level, this recipe is a fun project that pays off in delicious, golden-brown pockets of delight. It takes about 20 minutes to prepare, 25 minutes to bake, plus a quick 5-minute rest before serving. Each pasty clocks in around 350 calories, making it a satisfying appetizer, lunch, or light dinner that won’t leave you feeling weighed down.
As you work with the puff pastry, you’ll notice how quickly simple ingredients—pumpkin, spinach, fragrant herbs, and cheeses—come together into a cohesive, vibrant filling that bursts from every seam. These pasties are perfect for any occasion, from casual game nights to cozy family dinners. Whether you’re hosting a gathering or just treating yourself to a midweek snack, their generous pockets of cheesy pumpkin goodness are a guaranteed crowd-pleaser. And the best part? They can be prepared ahead and frozen, so you can have homemade comfort food on hand whenever that craving strikes.
KEY INGREDIENTS IN SAVORY BAKED PUMPKIN PASTIES
Before we dive into the step-by-step process, let’s talk about the vibrant cast of ingredients that make these pasties shine. Each element plays a specific role, creating balance between richness, earthiness, and a touch of herbal warmth.
- Olive oil
A neutral, fruity base for sautéing. It gently carries the flavor of the onion and garlic, helping everything soften without burning.
- Onion
Brings natural sweetness and a hint of sharpness once finely chopped and sautéed to translucent perfection.
- Garlic
Adds aromatic depth. Minced garlic mingles with the onions for a savory foundation that awakens the palate.
- Pumpkin or butternut squash
The star of the show. Diced squash provides a tender, sweet, and slightly nutty texture, creating the heart of the filling.
- Spinach
Adds a vibrant pop of green and a mild earthy note. Chopped cooked spinach keeps the filling moist and packed with nutrients.
- Dried thyme
Infuses subtle lemony and minty undertones. This herb bridges the gap between sweet squash and creamy cheese.
- Dried sage
Lends an aromatic, savory edge reminiscent of holiday stuffing. Sage accentuates the squash’s natural flavors.
- Salt and pepper
Essential for seasoning. They bring out the sweetness of the pumpkin, the richness of the cheese, and the aromatic herbs.
- Cream cheese
Provides luxurious creaminess and a tangy backdrop. It binds the filling together with silky smoothness.
- Cheddar cheese
Sharp and mellow at the same time. Grated cheddar melts into the mixture, creating gooey pockets of flavor.
- Puff pastry
The golden, flaky jacket. Thawed sheets of puff pastry envelop the filling, rising beautifully to create irresistible layers.
- Egg
An egg wash gives the pasties a glossy, golden finish, turning them into picture-perfect morsels.
HOW TO MAKE SAVORY BAKED PUMPKIN PASTIES
Let’s walk through how these ingredients transform into heavenly savory pumpkin parcels. Follow each step closely to achieve those perfect golden triangles, with a crisp exterior and a creamy, flavorful interior.
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures an even crisp without sticking and sets the stage for perfectly puffed pastry.
2. Heat the olive oil in a skillet over medium heat. Once shimmering, add the onion and garlic and sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
3. Add the diced pumpkin or butternut squash to the skillet and cook for about 10–12 minutes, stirring occasionally. You want the squash to become tender but still hold its shape.
4. Mix in the chopped spinach, thyme, sage, salt, and pepper. Continue cooking for an additional 2 minutes so the herbs and seasoning meld seamlessly with the vegetables.
5. Remove the skillet from the heat and let the mixture cool slightly. Once warm (not hot), stir in the cream cheese and grated cheddar until the filling is well combined and creamy.
6. On a lightly floured surface, roll out each sheet of puff pastry. Cut each sheet into 4 equal squares, ensuring clean edges for proper sealing.
7. Place a generous spoonful of the pumpkin mixture in the center of each pastry square, leaving space around the edges to fold.
8. Fold each square into a triangle, enclosing the filling. Use a fork to press the edges together firmly, creating a tight seal.
9. Transfer the pasties to the prepared baking sheet and brush each one with the beaten egg to give them a golden finish.
10. Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed, deep golden brown, and crisp.
11. Remove from the oven and let the pasties cool for a few minutes on the baking sheet before serving warm.
SERVING SUGGESTIONS FOR SAVORY BAKED PUMPKIN PASTIES
When it comes to serving these delightful pasties, presentation and pairing can take them from simple snacks to standout appetizers or a delicious main course. Whether you’re hosting friends, packing a lunch, or enjoying a cozy night in, these suggestions will help you make the most of every flaky, flavorful bite.
- Serve with a side of tangy cranberry chutney. The bright fruitiness cuts through the creamy pumpkin filling, adding a refreshing contrast.
- Pair with a mixed green salad dressed in a light vinaigrette. The crisp lettuce and acidic dressing balance the richness of the cheese and pastry.
- Offer a trio of dipping sauces—think spicy mustard, garlic aioli, and herbed yogurt. Guests will love customizing each pasty to their taste.
- Present on a platter alongside spiced squash soup. The warm soup and pasties create a harmonious autumnal duo that’s both comforting and elegant.
HOW TO STORE SAVORY BAKED PUMPKIN PASTIES
Storing these pumpkin pasties correctly keeps them tasting fresh, flaky, and flavorful, whether you’re planning ahead for a party or saving leftovers for a quick meal. Follow these tips to maintain that just-baked goodness.
- Refrigerate properly: After cooling completely, place the pasties in an airtight container, separated by parchment paper. They’ll stay fresh for up to 3 days.
- Freeze unbaked: Assemble and seal the pasties on a baking sheet, then freeze until solid. Transfer to a freezer bag, and bake directly from frozen at 400°F, adding about 5 extra minutes to the cooking time.
- Freeze baked: Once cooled, flash-freeze the baked pasties on a tray, then store in a freezer-safe container. Reheat in a preheated oven at 350°F for 10–12 minutes to restore crispness.
- Reheat with care: For refrigerated or thawed pasties, warm them in an oven or toaster oven at 350°F for 8–10 minutes. Avoid the microwave to preserve flakiness.
CONCLUSION
From the first glance at golden-brown, puffed triangles to that first warm, cheesy bite, these Savory Baked Pumpkin Pasties deliver cozy comfort and impressive flavor. With an intermediate difficulty level, a total active time of around 45 minutes (including prep and bake), and simple ingredients, this recipe strikes the perfect balance between approachable and gourmet. Whether you’re in need of an appetizer for guests or a satisfying lunch that feels special, these pasties fit the bill. You can easily print this article to keep a tried-and-true favorite at your fingertips, and don’t forget that a helpful FAQ follows below for any lingering questions you might have.
Give this recipe a try, and let me know how it goes! Did you customize the cheese? Try adding roasted pecans for a crunchy twist? Leave a comment or question if you hit a snag, need more tips, or simply want to share your own flavor variations. I can’t wait to hear about your experience with these warm, comforting, savory pumpkin pasties—you might just find yourself making them again and again!
Savory Baked Pumpkin Pasties
Description
These savory baked pumpkin pasties are filled with a delightful mix of pumpkin, spinach, and cheese, wrapped in flaky puff pastry. Perfect as appetizers or snacks, they promise a burst of flavor with every bite.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
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Add the diced pumpkin or butternut squash to the skillet. Cook for about 10-12 minutes or until the pumpkin is tender. Stir occasionally.
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Mix in the chopped spinach, thyme, sage, salt, and pepper. Cook for an additional 2 minutes to blend the flavors.
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Remove the skillet from the heat and let the mixture cool slightly before stirring in the cream cheese and cheddar cheese until well combined.
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Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.
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Place a generous spoonful of the pumpkin mixture in the center of each pastry square.
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Fold each square into a triangle, enclosing the filling. Press the edges together with a fork to seal.
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Transfer the pasties to the prepared baking sheet and brush each with the beaten egg to give them a golden finish.
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Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
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Let the pasties cool for a few minutes before serving warm.
Note
- You can substitute the cheddar cheese with your favorite cheese to create a different flavor profile.
- For added texture, consider mixing in some roasted nuts such as walnuts or pecans.
- These pasties can be prepared in advance and frozen unbaked; just bake them directly from frozen, adding a few extra minutes to the cooking time.
- If you prefer a vegan version, replace the cream cheese and cheddar with your favorite plant-based alternatives, and use plant-based pastry.
