Pumpkin-Cheddar Mini Pies

Extra Flaky Pumpkin-Cheddar Soup Mini Pies Introduction
As the leaves turn brilliant shades of orange and gold, it’s the perfect time to cozy up and indulge in seasonal flavors! These Extra Flaky Pumpkin-Cheddar Soup Mini Pies bring together the warmth of pumpkin, the heartiness of broccoli cheddar soup, and the irresistible flakiness of homemade pastry. I can’t wait for you to share in this deliciousness that’s perfect for any October gathering! If you’d like to receive more comforting recipes like this directly to your inbox, subscribe now!

Why You’ll Love This Recipe
This recipe is a true crowd-pleaser! It’s a delightful fusion of flavors that evoke the essence of fall. The creamy pumpkin combined with sharp cheddar creates a rich filling that’s absolutely scrumptious! Plus, these mini pies are easy to prepare, making them a fun activity for the whole family. Imagine the warm, buttery aroma wafting through your kitchen as you bake them—pure comfort food!

Ingredients
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 head broccoli, finely chopped
– 1 cup pumpkin puree
– 2 cups sharp cheddar cheese, shredded
– 1/2 cup heavy cream
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 2 sheets of puff pastry, thawed
– 1 egg, beaten

Necessary Tools
– Large skillet
– Cutting board and knife
– Mixing bowl
– Rolling pin
– Parchment-lined baking sheet
– Pastry brush

Ingredient Swaps and Additions
Feel free to get creative! Substitute the sharp cheddar with a blend of gruyère or mozzarella for a different flavor profile. You could also add in cooked chicken or bacon for some extra protein or mix in other vegetables like spinach or mushrooms for added nutrition!

See also Autumn Spinach Cheese Boat

Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Sauté chopped onions until translucent—about 5 minutes.
3. Stir in minced garlic and let it cook until fragrant, just a minute more.
4. Toss in finely chopped broccoli and cook for about 3-4 minutes until bright green.
5. Mix in pumpkin puree, shredded cheddar cheese, and heavy cream. Stir until the cheese fully melts and the mixture is smooth.
6. Season with smoked paprika, cayenne pepper, salt, and pepper. Let it cool slightly.
7. Roll out the puff pastry on a floured surface and cut into 4-inch circles (8-10 circles per sheet).
8. Place a tablespoon of the mixture in the center of each circle. Fold and seal the edges together securely.
9. Arrange the pies on a parchment-lined baking sheet and brush with beaten egg.
10. Bake for 20-25 minutes until golden brown and flaky!
11. Serve these delightful mini pies warm and watch them disappear.

Serving Suggestions
Pair these mini pies with a simple side salad or some roasted autumn vegetables for a delightful meal. They also work wonderfully as appetizers for a Halloween party!

Pro Tips for Success
– Make sure to let the filling cool down before adding it to the pastry; this will help prevent sogginess!
– Don’t skip the egg wash—it gives the pies a gloriously golden color!
– Experiment with spice levels by adjusting the cayenne pepper.

Storing and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them into a preheated oven at 350°F (175°C) for about 10 minutes to regain that fresh-baked crispiness. FAQ Section
– Can I use store-bought pumpkin puree?
Absolutely! Just make sure it’s pure pumpkin and not pumpkin pie filling.
– Can I freeze these mini pies?
Yes! They freeze well before baking. Just thaw and bake when you’re ready.

Pumpkin-Cheddar Mini Pies

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