Pumpkin Lantern Savory Hand Pies

Ingredients

• all-purpose flour1 1/4 cups
• cold butter, cubed1/2 cup
• fine salt1/2 tsp
• ice water3–4 tbsp
• pumpkin purée3/4 cup
• yellow onion, finely diced1 small
• olive oil1 tbsp
• ground sage1/2 tsp
• smoked paprika1/4 tsp
• sharp cheddar, grated1/2 cup
• egg, beaten1

Method

1. 1Make the dough by rubbing the butter into the flour and salt until pebbly, then add ice water just until it comes together; chill for 15 minutes.
2. 2Cook the onion in olive oil over medium heat until soft and lightly sweet, about 8 minutes.
3. 3Stir in pumpkin purée, sage, smoked paprika, and a pinch of salt; cook 2 minutes to thicken, then cool slightly.
4. 4Roll the dough and cut into 8 even rounds or pumpkin-shape cutouts if you like a festive look.
5. 5Spoon filling onto half the rounds, add cheddar, and top with the remaining rounds; seal edges with a fork.
6. 6Brush with beaten egg and cut tiny vent slits so steam can escape.
7. 7Bake at 400°F (205°C) for 18–22 minutes until deeply golden and crisp.

Tips

• Chill the filling before assembling so the pastry stays crisp.
• Add a pinch of black pepper or chili flakes if you want a more savory, grown-up flavor.

Nutrition