Savory Pumpkin & Sage Hand Pies

Servings: 6 hand pies
Prep Time: 25 mins
Bake Time: 25–30 mins
Total Time: 55 mins
RV-friendly: Absolutely. Can be baked in batches or made ahead and reheated.

Flaky, golden pastry stuffed with creamy pumpkin, sharp cheddar, and fragrant sage—these hand pies are basically autumn you can hold in your hand. They’re warm, buttery, and just the right mix of rustic and classy, perfect for cozy nights around the campfire or serving up something unique at your RV table.

Ingredients

For the filling:

• 1 cup pumpkin purée (unsweetened)
• 1/2 cup shredded sharp white cheddar (or gouda for a smoky twist)
• 1/4 cup finely diced onion (or shallots for a sweeter touch)
• 1 garlic clove, minced
• 1 tablespoon finely chopped fresh sage (or 1 tsp dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: pinch of nutmeg or crushed red pepper for a little zing

For the dough:

• 1 sheet pre-made pie dough or puff pastry (thawed if frozen)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the filling: In a skillet over medium heat, sauté onion and garlic in a bit of oil or butter until soft (about 3–4 mins). Remove from heat and stir in pumpkin, sage, cheese, salt, pepper, and any optional spices.
3. Roll and cut: Roll out dough and cut into 6 circles (about 4–5 inches in diameter). Re-roll scraps if needed.
4. Assemble pies: Place about 1–1.5 tbsp of filling in the center of each circle. Fold in half into a crescent, crimp edges with a fork to seal. Cut a small slit in the top for venting.
5. Brush & bake: Place pies on baking sheet. Brush tops with egg wash. Bake for 25–30 minutes or until golden brown and crisp.
6. Cool slightly and serve warm. They’re divine with a side of grainy mustard, apple chutney, or even cranberry sauce!

Make-Ahead Tip

You can freeze these before baking! Just brush with egg wash and freeze flat. Bake from frozen at 375°F for 30–35 minutes.