Step-by-Step Guide to Making Mini Pumpkin and Feta Pies

Mini Pumpkin and Feta Pies


As the leaves change color and the air turns crisp, fall brings with it an array of delightful flavors and cozy, comforting dishes. Mini pumpkin and feta pies are a perfect embodiment of autumn’s culinary charm. These bite-sized pies are a delightful combination of sweet and savory, featuring the earthy sweetness of pumpkin, the tanginess of feta cheese, and a harmonious blend of spices. In this step-by-step guide to making Mini Pumpkin and Feta Pies, we will walk you through the process of creating these delectable mini pies that are perfect for holiday gatherings, potlucks, or simply treating yourself to a taste of the season.

Chapter 1: Gathering the Ingredients

Before you embark on your mini pumpkin and feta pie-making adventure, you’ll need to gather all the necessary ingredients. Here’s what you’ll need:

For the Pie Filling:

1. 1 cup of canned pumpkin puree (not pumpkin pie filling)
2. 1/2 cup of crumbled feta cheese
3. 1/4 cup of heavy cream
4. 1/4 cup of grated Parmesan cheese
5. 1 egg
6. 1/2 teaspoon of ground cinnamon
7. 1/4 teaspoon of ground nutmeg
8. 1/4 teaspoon of ground cloves
9. Salt and pepper to taste

For the Pie Crust:

1. 1 1/4 cups of all-purpose flour
2. 1/2 teaspoon of salt
3. 1/2 cup of unsalted butter (chilled and diced)
4. 1/4 cup of ice water

Chapter 2: Preparing the Pie Crust

Mini Pumpkin and Feta Pies

The foundation of any good pie is a flaky, buttery crust. In this chapter, we will guide you through the process of making the perfect pie crust.

Step 1: Combine Dry Ingredients

– In a mixing bowl, whisk together the all-purpose flour and salt.

Step 2: Add Cold Butter

– Add the chilled, diced unsalted butter to the dry ingredients.

Step 3: Cut the Butter

– Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4: Add Ice Water

– Gradually add the ice water to the mixture, one tablespoon at a time. Mix the dough with a fork until it starts to come together.

Step 5: Form the Dough

– Turn the dough out onto a lightly floured surface and gently knead it until it forms a cohesive ball.
– Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Chapter 3: Making the Pumpkin and Feta Filling

Mini Pumpkin and Feta Pies

While the pie crust chills, you can prepare the flavorful pumpkin and feta filling for your mini pies.

Step 1: Whisk the Egg

– In a mixing bowl, whisk the egg until it’s well beaten.

Step 2: Combine the Ingredients

– Add the canned pumpkin puree, crumbled feta cheese, heavy cream, grated Parmesan cheese, ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt and pepper to the whisked egg.

Step 3: Mix Thoroughly

– Mix all the ingredients together until you have a smooth, well-combined filling.

Chapter 4: Assembling the Mini Pies

Now that you have your pie crust and filling ready, it’s time to assemble the mini pumpkin and feta pies.

Step 1: Preheat Your Oven

– Preheat your oven to 375°F (190°C).

Step 2: Roll Out the Dough

– On a lightly floured surface, roll out the chilled pie dough to about 1/8-inch thickness.

Step 3: Cut Out Circles

– Using a round cookie cutter or a glass, cut out circles from the rolled-out dough. These will be the bottoms of your mini pies.

Step 4: Fill the Pies

– Place a spoonful of the pumpkin and feta filling in the center of each dough circle.

Step 5: Create the Tops

– Roll out more dough and cut out slightly smaller circles. These will be the tops of your mini pies.

Step 6: Seal the Pies

– Carefully place the smaller dough circles on top of the filled ones.
– Press the edges of the dough together to seal the pies. You can use a fork to create a decorative edge.

Chapter 5: Baking Your Mini Pumpkin and Feta Pies

Mini Pumpkin and Feta Pies

With your mini pies beautifully assembled, it’s time to bake them to golden perfection.

Step 1: Egg Wash (Optional)

– For a golden, shiny finish, you can brush the tops of your pies with a beaten egg.

Step 2: Bake

– Place your assembled mini pies on a baking sheet lined with parchment paper.
– Bake in the preheated oven for about 20-25 minutes or until the pies are golden brown and the filling is set.

Step 3: Cooling

– Allow the pies to cool on a wire rack for a few minutes before serving.

Chapter 6: Serving and Enjoying

Your mini pumpkin and feta pies are now ready to delight your taste buds and those of your loved ones.

Step 1: Presentation

– Arrange the mini pies on a serving platter, and consider garnishing them with a sprinkle of ground cinnamon or fresh herbs for an extra touch of elegance.

Step 2: Enjoy

– Serve these delightful mini pies as appetizers at a holiday gathering, a side dish for a cozy dinner, or simply enjoy them as a savory snack.

Conclusion: Savor the Season

The beauty of mini pumpkin and feta pies lies not only in their delicious flavor but also in the joy of creating them. The combination of sweet pumpkin and tangy feta, nestled in a buttery, flaky crust, captures the essence of autumn on your plate. With this step-by-step guide, you can savor the season by making these delightful pies in the comfort of your own kitchen. So, gather your ingredients, roll out that pie crust, and let the aroma of fall fill your home as you create and enjoy these mini treasures.

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