Pesto spinach halloween pies- no.1 party treat!
Halloweekend is upon us, and it’s time to start getting those spooky party preparations underway! From decorating the house with cobwebs and carving pumpkins to planning the perfect Halloween playlist, there’s so much to think about when throwing a Halloween party. But what is one of the most important parts of any Halloween celebration? The spooky-themed food, of course!
If you’re looking to impress your guests with something a little different this year, we have the perfect recipe for you! Forget your traditional sweet pumpkin pie, because we’re giving this Halloween classic a savoury twist. These delightful pumpkin-shaped hand pies are filled with a delicious mixture of spinach and pesto, creating a tasty combination that is sure to be a hit with your party guests.
With their golden, flaky pastry and tasty green filling, these little pumpkin pies are guaranteed to stand out on your Halloween buffet table. They’re ideal for sharing with friends and family, serving as a spooky appetiser, or adding a festive touch to your Halloween party spread. Plus, their pumpkin shape makes them extra special and adds a fun seasonal twist to every bite!
Whether you’re hosting a big Halloween bash or having a cosy night in with some spooky films, these spinach and pesto pumpkin hand pies are the perfect addition to your Halloweekend celebrations. This recipe makes 8 servings, takes just 30 minutes to prepare, and requires approximately 10–30 minutes of cooking time. So, get your ingredients ready, put on your favourite Halloween playlist, and get baking! These spooky little treats are sure to bring a deliciously festive touch to your Halloween party.
Pesto spinach halloween pies- ingredient list!
50g/1½oz baby spinach, 100g/3½oz ricotta, and 100g/3½oz full-fat cream cheese
Sun-dried tomato pesto, 100g/3½oz
Two 320g sheets of shortcrust pastry that have already been rolled
One free-range egg, beaten plain flour, freshly ground black pepper, and salt
Pesto spinach halloween pies- step by step instruction guide!
Step 1
Preheat the oven to 220C/200C Fan/Gas 7 and line two flat baking trays with baking paper, ready for your pumpkin-shaped hand pies. Place the spinach in a heatproof bowl and pour over enough boiling water to cover it. Leave for around 2 minutes, allowing the spinach to wilt and soften. Once wilted, carefully drain the spinach and leave it to cool slightly. When it is cool enough to handle, use your hands to squeeze out as much excess water as possible. This step is important to prevent the filling from becoming too wet and making the pastry soggy.
Step 2
Place the wilted spinach into a mixing bowl, then add the ricotta, cream cheese and pesto. Stir everything together until the ingredients are well combined and you have a creamy, flavourful filling. Season with salt and plenty of freshly ground black pepper to bring out the flavours. Once mixed, set the filling aside while you prepare the pastry. Next, roll out the pastry sheets onto a clean, lightly floured surface if needed. Using a sharp knife, carefully cut each sheet into six equal-sized squares. You should have 12 pastry squares in total, which will be used to create your pumpkin-shaped hand pies. Try to keep the squares as even as possible to ensure the pies are a similar size and cook evenly in the oven.
Step 3
Using a sharp knife, gently cut a pumpkin shape out of one of the pastry squares. It should be around 12 × 11 cm (4½inx4¼in) in size and take up most of the square. To create twelve matching pumpkin shapes, use that as a template to trace over the remaining squares. Any leftover pastry should be set away. Cut six of the pumpkins into the shapes of mouths. Make eye forms in the same six pumpkins using the top of a piping nozzle.
Step 4
Spoon approximately 2 tablespoons of the ricotta and spinach mixture onto one of the plain pumpkin-shaped pastry pieces, making sure to use the shapes without the eyes and mouth cut out. Spread the filling gently across the centre, leaving a 1cm/½in border around the edges. It’s important not to overfill the pastry, as this can make the pies difficult to seal. Next, brush the edges of the pastry with the beaten egg to help the two layers stick together. Carefully place one of the pumpkin-face pastry shapes on top, lining up the edges as neatly as possible.
Step 5
Gently press around the edges to seal the filling inside, then use a fork to crimp all the way around the border. This will help prevent the filling from leaking out during baking while giving the pies a neat, decorative finish. Repeat these steps with the remaining pastry shapes and filling until you have created six pumpkin-shaped hand pies, each with its own spooky face. Make sure all the edges are firmly sealed before moving on to the next step.
Step 6
On a clean surface lightly dusted with flour, gather up the leftover pastry and roll it out again using a rolling pin. Try to roll it to an even thickness so that it cooks evenly in the oven. There should be enough pastry to make two additional pumpkin-shaped pies. Cut out the shapes and repeat the previous steps, adding the spinach and ricotta filling, sealing the edges carefully and crimping them with a fork to create your final pies. Once all your pumpkin-shaped hand pies are ready, arrange them evenly across the prepared baking trays, leaving a little space between each one to allow them to cook properly. Brush the tops of the pies with the remaining beaten egg, which will help them develop a lovely golden colour and a slightly crisp finish as they bake.
Step 7
Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and crisp. Remove from the oven and leave to cool slightly before serving. Enjoy your pumpkin-shaped spinach and pesto hand pies warm as a delicious addition to your Halloween party spread!
