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Cheesy pumpkin pastries

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Filled with cheese, these pumpkin puff pastries are the ultimate Halloween snack. Try these veggie loaded pastries, they’re sure to be a hit.

  • Makes12
  • Cook time30 minutes
  • Prep time10 minutes
Cheesy pumpkin pastries


  • 400g butternut pumpkin, peeled, seeded, coarsely grated
  • 1/4 cup (30g) shredded tasty cheddar
  • 4 sheets frozen puff pastry, thawed
  • 1 Coles Australian Free Range Egg, lightly whisked

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line 2 large baking trays with baking paper. Combine the pumpkin and cheddar in a medium bowl. Season.
  2. Step 2

    Use an 8.5cm round pastry cutter to cut 12 discs from 2 pastry sheets. Place on the lined trays and brush the edge of each disc with a little egg. Divide the pumpkin mixture among the discs.
  3. Step 3

    Cut 12 more discs from the remaining pastry sheets. Use a small sharp knife to cut out eyes and mouths to make faces. Lightly score lines over the discs to make pumpkins. Arrange over the pumpkin mixture and use a fork to press edges to seal. Brush with remaining egg.
  4. Step 4

    Bake for 25-30 mins or until the pastry is golden brown and puffed. Serve warm or at room temperature.

    Serve with tomato sauce or chutney