Halloween Mini Pies with Tomato Sauce, Sausage and Cheese

Name: Halloween Mini Pies with Tomato Sauce, Sausage and Cheese
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: United States
Ingredients: 2 puff pastry (all-butter rolls); 1 pinch of salt; 1 pinch of pepper; 150 g of tomato sauce (thick); 120 g of sausages (cooked and finely chopped); 80 g of mozzarella (shredded); 1/2 tsp of oregano (dried); 1 egg yolks (beaten); 60 g of tomato sauce (in a ramekin); 8 basil (fresh leaves)

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These Halloween pumpkin puff pastries hold an indulgent filling of tomato sauce, tender sausage and melted cheese under a golden crust. Perfect for a festive buffet or a Halloween appetizer spread, they are best enjoyed warm with a ramekin of tomato sauce and a few fresh basil leaves.

Total time: 45 min
Prep: 25 min
Cook: 20 min
Difficulty: Easy
Per person: €0.44

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a main

Stuffed Butternut Squash

1 h 05Easy

For dessert

Halloween Cheesecake

1 h 20Medium

To drink

Bloody Mary

5 minEasy

Nutrition facts

per serving · estimate

585kcal

Protein17 g12%
Carbs44 g30%
Fat38 g58%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Work with very cold puff pastry to cut out the face details without distorting the outlines. If the pastry warms up and gets sticky, put it back in the refrigerator for ten minutes before sealing and baking.

Freezing : Can you freeze this recipe?

Yes

Freeze cooked, up to 2 months in a zip-top airtight bag.

Storage : How long does it keep?

Keeps 3 days in the refrigerator in an airtight container.

Making ahead : Can you make it the day before?

Yes

Bake the day before. Avoid storing raw because the dough softens.

Reheating : How do you reheat it?

Oven 8 min at 180°C or air fryer. Microwave not recommended (softens the dough).

Variations

Vegetarian version: replace the sausage with diced roasted bell peppers or sliced mushrooms sauteed in a pan.
Classic pizza version: swap the sausage for thin slices of pepperoni or sliced cooked ham.
Three-cheese version: combine shredded mozzarella, Parmesan and ricotta for an even creamier filling.

Mistakes to avoid

Overfilling, which would make the sauce spill out through the openings and soften the pastry.
Forgetting to seal the edges with a fork, risking the pastries opening under the pressure of the steam.
Brushing egg yolk over the cut edges, which would keep the pastry from rising properly.

Frequently asked questions

Can I make these Halloween mini pies ahead of time?

Yes, you can shape the filled mini pies in the morning, cover them with plastic wrap pressed against the surface and refrigerate. Just brush on the egg yolk glaze right before sliding them into the hot oven.

Can I freeze these pumpkin puff pastries before baking?

Absolutely. Place them raw and sealed on a tray in the freezer for two hours, then transfer them to a bag. Bake them straight from frozen, adding 5 minutes to the baking time at 190°C.

What dough can I use if I don't have puff pastry?

An all-butter pie dough or a thin pizza dough works very well. The texture will be more crumbly and shortbread-like with the pie dough, but the cut-out faces will hold their shape just as sharply.

How do I keep the bottom of the mini pies from getting soggy?

Preheat your baking sheet in the oven before placing the parchment paper with your pies on it, and use a well-drained or concentrated tomato sauce to limit excess moisture.