Mini Halloween Pies with Puff Pastry

5 from 4 votes

Easy mini Halloween pies made with puff pastry and lemon curd. These 4-ingredient Jack-o'-lantern hand pies are ready in just 25 minutes.

Prep Time10

Cook Time15

Total Time25

Allergen: Dairy, Eggs, Gluten

Servings: servings

Calories: 313kcal

Prep: Preheat your oven to 200°C/180°C (fan)/400°F/Gas 6.
Cut the pumpkin shape: Use a pumpkin-shaped cookie cutter to cut 12 shapes in 375 g of Puff pastry.
Make the faces: Use a small sharp knife to carefully cut Jack-o'-lantern faces into 6 of the pumpkin shapes. Leave the other 6 whole, as these will be the bottoms of the pies.
Add the filling: Divide 3 tablespoons of Lemon curd between the pumpkins that don't have faces.
Assemble the pies: Put the pumpkins with faces on top of the ones with lemon curd. Crimp the edges with a fork. Brush with 1 Egg (whisked) and sprinkle with Sugar (if using). Put on a baking sheet.
Bake: Cook for 15 minutes. Once cooked, transfer to a wire rack and allow to cool.

Keep the puff pastry chilled until you need it so the shapes are easier to cut.
Don't overfill the pies or the lemon curd or jam will escape during baking.
Leave a clear border around the filling so there is enough pastry to seal.
Crimp the edges firmly with a fork to help keep the filling inside.
Cut fairly simple, bold faces as tiny details can disappear when the pastry puffs up.
If the pastry gets soft while you're assembling the pies, chill them for 10-15 minutes before baking.
Use a smooth, fairly thick jam if you're swapping out the lemon curd.
Re-roll the pastry scraps and use them to make more shapes rather than wasting them.
Let children design the faces, but an adult should cut them out with the sharp knife.

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