Pumpkin Turnovers

Pumpkin Turnovers

Canned pumpkin would make these really easy. You could do small ‘open-face’ tarts for a party.


  • 25” squares of puff pastry
  • 1/2 cup cooked, mashed pumpkin
  • 1/4 cup soft goat cheese
  • 1 tsp Dijon-style mustard
  • 8 green, pimiento-stuffed olives, sliced


  • Thaw the puff pastry, if needed, and cut 2 tarts..
  • Mix pumpkin, goat cheese, mustard and olives.
  • Lay pastry on baking sheet, either nonstick or lightly oiled.
  • Divide the pumpkin mixture and place on half, diagonally
  • Fold the pastry (corner to corner) and crimp the edges with your fingers.
  • Bake in a pre-heated oven at 400F (200C) for 12 – 15 minutes, until golden brown.
  • Remove turnovers to plates and serve.


Substitute butternut or other winter squash for the pumpkin. If you need to cook raw squash either roast or steam small pieces for 15 – 20 minutes (depending on size)

Keywords: pumpkin, turnovers

Share via
Copy link