This delicious appetizer is made with only four ingredients and ready in less than 30 minutes! A light, buttery & flaky crust filled with creamy green chile & cheese dip.
Preheat oven to 400 degrees
Using a circle cookie or biscuit cutter, cut (16) 2-inch circles. Eight will be used for the bottom & eight will be used for the top. If you’ve got a specific seasonal cookie cutter you’d prefer using, you’re definitely welcome to get creative here! With a 2-inch sized cutter you will be able to get enough for eight hand pies with enough extra pastry to create the stems.
Fill each circle with about 1 1/2 tbsp. of La Terra Fina Green Chile & Cheese Dip & Spread. You don’t want to add too much filling as it will ooze and spread out of the hand pie.
Top each circle with a sprinkle of shredded Parmesan cheese.
With the remaining puff pastry scraps cut (8) pumpkin “stems”. This is just a small rectangle shape. Top each circle.
Cover the hand pies with the additional circle, or pastry topper as I like to call it & carefully seal edges using a fork.
Using a sharp knife cut two slices in each pumpkin.
Create an egg wash by whisking one egg with 1 tbsp. of water. Brush onto each pumpkin, including the edges. This will create a beautifully browned crust.
Bake 15-20 minutes until golden brown.