Bite-sized savoury pies with a hint of spice
Serves 6
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These roasted garlicky pumpkin pies are the perfect pop of flavour just before digging into a full, well-planned feast. Comes with a spiced pastry crust and sage, pine nuts and more for a complex and satisfying mouthfeel.

Leftovers? You may want to keep them as light lunch for tomorrow.


  • 900 g butternut pumpkin, chopped coarsely
  • 3 clove garlic, unpeeled
  • ½ cup (125 ml) pouring cream
  • ¼ coarsely chopped fresh sage
  • ½ cup frozen peas
  • 3 eggs, beaten lightly
  • 75 g feta cheese
  • 1½ tbsps pine nuts
  • ½ cup beetroot relish


  • 125 g cold butter, chopped coarsely
  • 1 egg yolk
  • 2 tbsps iced water, approximately
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1½ cup (225 g) plain flour


  • 3 sheets ready-made shortcut pastry

Preheat oven to 220 C/220 C. Oil six 10 cm x 13 cm oval pie tins.


Place pumpkin and garlic on baking paper-lined oven tray; drizzle with oil. Bake for about 20 mins or until tender. ( alternately microwave pumpkin on HIGH for 8 mins or until tender and add crushed garlic prior to mashing) Transfer to large bowl; cool for 5 mins. Squeeze garlic from skins. Mash pumpkin and garlic coarsely with a fork. Stir in eggs, cream, peas and sage; season.


Meanwhile, process flour, spices, butter and salt to taste until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Enclose pastry in plastic wrap; refrigerate for 30 mins.


Divide pastry into 6 even pieces. Roll each piece between sheets of baking paper until large enough to line tins. Lift pastry into tins; press into side and trim edge. Refrigerate for 20 mins OR cut each pastry sheet in half diagonally. Lift pastry triangles into tins; press into side, trim edge.


Reduce oven to 200 C/180 C fan-forced. Place tins on oven tray; cover pastry with baking paper and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans; bake a further 5 mins or until pastry is browned lightly. Cool.


Fill pastry cases with pumpkin mixture. Sprinkle with crumbled fetta and pine nuts. Bake for 25 mins or until set and browned.


Serve quiches topped with relish.

TIP You could also use 3 sheets of shortcrust pastry. Quiches are suitable to freeze for up to 3 months. Defrost in the fridge overnight before reheating in a 180 C oven.


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