Mini Butternut Squash & Feta Pies!

Throwing a Halloween party or just want to enjoy some wickedly good bites with your Halloween meals? Look no further than these mini butternut squash & feta pies! 

These savoury treats are perfect for getting the little ones involved in the kitchen, so make it a family event and carve out some unforgettable Halloween memories.


  • 450g Butternut squash peeled and cut into 2cm chunks (prepared weight)
  • 2 Garlic cloves
  • 2 tbsp Olive oil
  • 1 Onion, finely chopped
  • 250g Plain flour, plus extra for dusting
  • ½ tsp Ground turmeric
  • 125g Cold butter, cut into small pieces, plus extra for the tin
  • 2 egg Yolks plus 1 whole egg, beaten
  • Grating of nutmeg
  • ½ tsp Chilli flakes (optional)
  • 200g Feta, crumbled


STEP 1 – Preheat oven to 200C/180C fan/gas 6. Roast squash and unpeeled garlic in a drizzle of oil in a roasting tin for 30 mins or until soft, stirring halfway through. Leave to cool. Meanwhile, in a separate pan, fry the onion in the remaining 1 tbsp oil for 8-10 mins until tender and slightly golden. Leave to cool.

STEP 2 – In a food processor, combine the flour, turmeric, and a pinch of salt. Add the butter and blend until the mixture resembles fine crumbs. Then, add the egg yolks and 2 tsp of cold water and pulse again until the mixture starts to clump together. Check the consistency by squeezing it between your fingers. If it sticks together, transfer the mixture to a work surface. If it’s too dry, add more water, 1 tsp at a time. Knead the pastry briefly to bring it together but avoid overworking it. Shape it into two circles, one slightly smaller than the other, and wrap them in baking parchment. Chill in the fridge for 20 mins.

STEP 3 – Squeeze the roasted garlic from its skins into the roasted squash and mash them together. Add the fried onion, grate a bit of nutmeg, and add chili flakes (if using) and feta. Mix the filling thoroughly.

STEP 4 – Prepare a muffin tin by greasing six of the holes and lining each with a strip of baking parchment that overhangs the top. Roll out the larger circle of pastry on a lightly floured surface to the thickness of a £1 coin. Use a 10cm cutter to stamp out six circles (you may need to re-roll the pastry to get all six). Press the pastry circles into the prepared muffin tin and spoon in the squash filling.

STEP 5 – Roll out the remaining pastry circle as you did the larger one but use an 8cm cutter to cut out six lids. Create spooky pumpkin faces on the lids using a small, sharp knife. Press the lids over the pies in the tin and brush them with the beaten egg. Bake for 40 mins or until golden brown, then leave them to cool for 10 mins in the tin before lifting them out. These pies can be enjoyed hot or can be left to cool completely. They will keep well in an airtight container in the fridge for up to two days or in the freezer for up to two months. To reheat, simply place them in a low oven for 10 mins.