Description
These Pesto and Spinach Halloween Hand Pies are flaky, golden, and filled with a creamy spinach and ricotta mixture that’s bursting with flavor! Wrapped in buttery shortcrust pastry and decorated with adorable jack-o’-lantern faces, they make the perfect savory Halloween snack or appetizer for parties, potlucks, or spooky movie nights.
Ingredients
Scale
Essentials:
- 50g baby spinach – fresh and vibrant, adds earthy flavor and color
- 100g ricotta – for a soft, creamy texture
- 100g full-fat cream cheese – smooth and rich, blending perfectly with the pesto
- 100g sun-dried tomato pesto – for savory depth and a burst of umami
- 2 × 320g sheets ready-rolled shortcrust pastry – flaky and convenient
- 1 free-range egg, beaten – to glaze and seal your pies
- Plain flour – for dusting your work surface
- Salt and freshly ground black pepper – to enhance flavor
Optional Add-Ons:
- Cheese Variations: Try feta or goat cheese for extra tang.
- Herbs & Spices: Add basil, thyme, or garlic powder for more flavor.
- Vegetables: Finely chopped peppers, mushrooms, or olives work beautifully.
Substitutions & Shortcuts:
- Gluten-Free: Use gluten-free pastry for an inclusive option.
- Store-Bought Pesto: Speeds up prep time without losing flavor.
- Vegan Option: Use dairy-free cream cheese and pesto for a plant-based version.
Instructions
- Preheat the Oven: Preheat to 220°C (200°C fan) / Gas Mark 7 for that perfectly crisp pastry.
- Prepare Baking Trays: Line two trays with parchment paper to prevent sticking.
- Wilt the Spinach: Place spinach in a bowl and pour boiling water over it. Let sit for 2 minutes, then drain and cool slightly.
- Drain and Squeeze: Once cool enough, squeeze out as much water as possible. This prevents sogginess in your filling.
- Mix the Filling: In a bowl, combine the spinach, ricotta, cream cheese, and pesto. Season generously with salt and pepper, and stir until creamy and evenly mixed.
- Prepare the Pastry: Lightly flour your surface and roll out the pastry. Cut each sheet into six equal squares (for 12 total pieces).
- Create Pumpkin Faces: Use a pumpkin-shaped template to cut each square. For half of the shapes, cut out jack-o’-lantern eyes and mouths.
- Fill the Pies: Spoon about 2 tablespoons of filling onto each plain pastry shape, leaving a 1cm border.
- Seal the Edges: Brush the edges with beaten egg, then top each with a face-cut pastry. Press gently to seal and crimp the edges with a fork.
- Brush and Bake: Arrange on trays, brush with egg wash, and bake for 20–25 minutes until golden brown and crisp.
- Cool and Serve: Let the pies cool for 5 minutes before serving — they’ll firm up beautifully while staying warm and flaky.
Notes
- For an extra festive look, you can brush the tops with a little paprika-infused egg wash before baking — it gives the pumpkins a deep orange hue!
- These pies can be made ahead and reheated in the oven at 180°C for 10 minutes.
- Perfect with a side of marinara or garlic dip for serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Halloween Snacks
- Method: Baked
- Cuisine: British / Halloween Party Food
Nutrition
- Serving Size: 1 hand pie
- Calories: 230
- Sugar: undefined
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: undefined
- Protein: 6g
- Cholesterol: undefined
Keywords: pesto and spinach hand pies, halloween hand pies, savory halloween treats, spinach ricotta pastry, halloween appetizers, halloween snacks, savory pumpkin pies, spooky party food, halloween finger food