Savory Pumpkin & Sage Hand Pies
Flaky, savory, and festive — these hand pies are a cozy snack for a porch evening or happy hour.
Ingredients:
- 1 prepared pie crust thawed if frozen
- 1 cup canned pumpkin purée not pumpkin pie mix
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan
- 1 clove garlic minced
- 1 tsp fresh sage finely chopped (plus extra for garnish)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- ½ -¾ cup cooked and cooled bacon pieces or cooked Pancetta optional
- 1 egg beaten (for egg wash)
Instructions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, mix pumpkin purée, ricotta, Parmesan, garlic, sage, salt, pepper, and cooked bacon pieces or cooked Pancetta (if using) until smooth.
- Roll out pie crust and cut into 12, 3-4-inch circles with a biscuit cutter.
- Place 1–2 tablespoons of filling in the center of 6 of the circles. Place a top circle of pie crust dough over the tops. Press edges with a fork to seal.
- Brush tops with egg wash, then cut a small slit in each for venting.
- Bake for 18–20 minutes, or until golden brown.
- Garnish with extra sage and serve warm.
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