Autumn is in full swing, and in accordance with October’s culinary traditions, I bring you a new recipe celebrating the humble pumpkin (side note: this is also what I’d name my coffee shop, if I ever get around to opening one someday. It would be connected to my plant nursery, The Squeaky Barrow. I have…a lot of daydreams about this.)
But before I dive into these savory pumpkin and chevre hand pies, I have an exciting event to share with you all! I’m opening up my homestead and hosting a winter weekend workshop this December 6th + 7th, where we’ll dive into photography, styling, and enjoy eating and shooting beautiful and festive holiday dishes. If you’ve followed tis blog for a bit, you know how much I love my wintery baked goods!) We’ll also make our own seasonal wall hangings with winter florals and evergreens, and have a cozy tea time by the fire after each workshop day ends. You can read more about the schedule + join me here. I’d love to host you!
As for the recipe, it’s a savory pastry, which is my favorite kind. The dough is herby and buttery and garlicky, and the filling is creamy and full of that comforting pumpkin flavor, with the delicious tang of chevre. If you don’t like goat cheese (my Greek heart weeps for you) you can easily substitute ricotta or cream cheese for a more mild version. The maple leaf shapes were made with a cookie cutter, and the rest I just drew leaf shapes on paper and then cut them out and traced them with a knife on the rolled out dough. But they sell lots of leaf cookie cutter packs online if the idea of hand-drawing them seems risky. The maple leaf cookie cutter I used was 3 3/4″ long, and I wouldn’t go much shorter than that because you need room for the filling.
Enjoy all this pumpkin and chevre hand pie goodness, my friends, and I’ll be back again next month with another cozy recipe to share with you all!