These Jack-O-Lantern Cheeseburger Hand Pies have become my go-to Halloween dinner when I need something fun that my kids will actually eat. The halloween cheeseburger hand pies were created last October when my 8-year-old refused to touch anything “too spooky,” and now they ask for these every fall. They’re basically cheeseburgers wrapped in flaky pastry with jack-o-lantern faces—what’s not to love?
Key Takeaways
- Halloween cheeseburger hand pies are kid-friendly, featuring cheeseburger filling in flaky pastry.
- These hand pies require simple ingredients and follow easy cooking instructions to prepare.
- Variations include bacon cheeseburger, spicy jack-o-lanterns, and a breakfast version with eggs.
- You can freeze unbaked pies for up to 3 months, then bake from frozen when needed.
- These hand pies have become a Halloween tradition, perfect for family fun and dinner.
Estimated reading time: 7 minutes
Table of contents
Jack-O-Lantern Cheeseburger Hand Pies
Flaky puff pastry hand pies filled with savory cheeseburger filling and carved with festive jack-o-lantern faces—perfect for Halloween dinner or parties.
Ingredients
- 2 sheets (17 oz) frozen puff pastry, thawed
- 8 oz vegan ground meat
- 8 slices Follow Your Heart Dairy-Free American Cheese
- 1 small onion, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 1 ½ tsp vegan Worcestershire sauce
- 1 dill pickle, sliced
- 1 tbsp plant milk
- 1 tbsp vegan butter, melted
- 1-2 tbsp flour for rolling puff pastry
- mustard and ketchup for serving
Instructions
- Sauté chopped onion over medium-low heat until translucent, about 3-5 minutes.
- Add vegan ground meat and break apart while cooking. Stir in garlic powder, onion powder, salt, pepper, and Worcestershire sauce.
- Cook until browned, 6-8 minutes, then set aside to cool completely.
- Roll out one puff pastry sheet on lightly floured surface to 1/8 inch thickness.
- Cut 6 pumpkin shapes per sheet and place on baking sheet.
- Use sharp knife to cut jack-o-lantern faces (eyes, nose, mouth) on half the pumpkin pieces.
- Cut pumpkin shapes from cheese slices.
- Place 2-2½ tablespoons cooled meat on bottom pumpkin pieces. Top with cheese and pickle slices.
- Brush edges with water, place decorated tops over filling, and seal edges with fork.
- Transfer to parchment-lined baking sheet and brush tops with plant milk.
- Bake at 400°F for 20-22 minutes until golden brown.
- Brush with melted vegan butter immediately after baking.
Notes
- Use regular ground beef and cheddar cheese for non-vegan version
- Patch pastry scraps together for 1-2 extra pies
- These freeze beautifully—reheat from frozen at 375°F for 15 minutes
- Get kids involved cutting out the jack-o-lantern faces
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 420Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 36mgSodium: 538mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 21g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything you need for these festive hand pies—most of it you probably already have to make your halloween cheeseburger hand pies:
- 2 sheets (17 oz) frozen puff pastry, thawed (I use Pepperidge Farm)
- 8 oz vegan ground meat (or regular ground beef works great too)
- 8 slices Follow Your Heart Dairy-Free American Cheese (or regular American cheese)
- 1 small onion, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 ½ tsp vegan Worcestershire sauce
- 1 dill pickle, sliced
- 1 tbsp plant milk (for brushing)
- 1 tbsp vegan butter, melted
- 1-2 tbsp flour for rolling
- Mustard and ketchup for serving
- Pumpkin-shaped cookie cutter (about 4 inches wide)
- Parchment-lined baking sheet
Note on Ingredients: Puff pastry is a calorie-dense ingredient – according to USDA FoodData Central, one ounce contains about 158 calories and 11g of fat. I mention this not to scare you off (these hand pies are worth it!), but so you can make informed choices about portion sizes, especially if you’re watching your intake.
Detailed Cooking Instructions
Time needed: 47 minutes
Flaky hand pies filled with cheeseburger filling and carved with jack-o-lantern faces for Halloween.
- Cook the filling
Sauté chopped onion over medium-low heat until translucent, about 3-5 minutes. Add vegan ground meat, break apart, and stir in garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Cook until browned, 6-8 minutes, then let cool completely.
- Cut pumpkin shapes
Roll out one puff pastry sheet on lightly floured surface to 1/8 inch thickness. Cut 6 pumpkin shapes per sheet. Use a sharp knife to carve jack-o-lantern faces (eyes, nose, mouth) on half the pieces—these will be your tops.
- Prepare cheese and assemble
Cut pumpkin shapes from cheese slices. Place 2-2½ tablespoons cooled meat on bottom pumpkin pieces, top with cheese and pickle slices. Brush edges with water for better seal.
- Seal and bake
Place jack-o-lantern tops over filling and press edges with a fork to seal completely. Brush tops with plant milk. Bake at 400°F for 20-22 minutes until golden brown, then brush with melted vegan butter.
Tips & Tricks
- Food Safety First: When cooking ground beef or vegan meat alternatives, the USDA recommends cooking ground meat to an internal temperature of 160°F to ensure harmful bacteria are destroyed. I always use a meat thermometer to check – it takes the guesswork out! Source: USDA Food Safety Guidelines
- Let the filling cool completely before assembling—I learned this the hard way when warm filling melted my pastry and made a mess.
- Don’t skip brushing the edges with water. It really helps seal these properly so the filling doesn’t leak out during baking.
- Get your kids involved cutting the jack-o-lantern faces—my 12-year-old makes the funniest expressions and it’s become our halloween cheeseburger hand pies tradition.
- Save those pastry scraps! I patch them together and usually get 1-2 extra pies out of them.
- If you don’t have a pumpkin cookie cutter, just use a round cutter and freehand a little stem on top with your knife to shape your halloween cheeseburger hand pies.
You Might Also Like
Looking for more fun Halloween recipes the kids will love? My Jack-O-Lantern Pumpkin Pancakes make Halloween breakfast just as festive as dinner. And if you need something warm and cozy for those chilly October nights, this Creamy Potato Leek Soup is always a hit in our house.
Frequently Asked Questions
Absolutely! Regular ground beef works perfectly—just cook it the same way and season well with the garlic powder, onion powder, and Worcestershire sauce.
Make sure your filling is completely cooled before assembling. I also avoid overfilling—stick to 2-2½ tablespoons of meat per pie so there’s room to seal properly.
Yes! I freeze them all the time. Assemble completely but don’t bake. Freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen at 375°F for about 25 minutes.
Use a round cookie cutter and just cut a small stem shape at the top with a knife—it still looks festive! Or freehand the whole pumpkin shape with a sharp knife.
Variations & Add-Ins
- Bacon Cheeseburger Version: Add 2-3 slices of cooked, crumbled bacon to the filling for extra flavor—my kids love this version.
- Spicy Jack-O-Lanterns: Mix in some diced jalapeños or a dash of hot sauce to the meat filling for a grown-up kick.
- Pizza Hand Pies: Skip the cheeseburger filling and use pizza sauce, mozzarella, and mini pepperoni instead—same jack-o-lantern faces work great.
- Breakfast Version: Fill with scrambled eggs, cheese, and cooked sausage for Halloween morning breakfast hand pies.
- Classic Cheeseburger: Use regular ground beef, cheddar cheese, and add some special sauce (mayo mixed with ketchup and relish) to the filling.
- Serve with Soup: I love pairing these hand pies with my Creamy Potato Leek Soup for a complete Halloween dinner – the kids dip their hand pies right in the soup and it’s adorable.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | No | Use gluten-free puff pastry if you can find it—but it’s tricky to work with |
| Dairy-Free | Yes | Already dairy-free with vegan cheese and butter as written |
| Vegan | Yes | Recipe is vegan as written—just check your Worcestershire sauce brand |
| Keto | No | Puff pastry is too high in carbs—try fathead dough for a low-carb version |
| Nut-Free | Yes | No nuts involved—totally safe for nut allergies |
Storage, Freezing & Reheating
- Fridge: Store baked hand pies in an airtight container for up to 3 days—they’re great for quick lunches.
- Freezer: Freeze unbaked assembled pies on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5 extra minutes to the baking time.
- Thawing: If you froze them baked, thaw in the fridge overnight for best results.
- Reheat: Warm in a 350°F oven for 8-10 minutes until heated through and crispy again—don’t microwave or they’ll get soggy.
- Make-Ahead Tip: I prep the filling the night before so Halloween day assembly goes super fast with the kids.
Save This Recipe for Later
These Jack-O-Lantern Hand Pies have become a Halloween tradition in our house—I hope they become one in yours too! Save this recipe to your Halloween board so you can find it next October when you’re ready to make more halloween cheeseburger hand pies.
Pin it hereMore Family Favorites: If your kids love these hand pies, they’ll go wild for my Jack-O-Lantern Pumpkin Pancakes on Halloween morning! And when you need an easy weeknight dinner that feels fancy, try my Marry Me Tortellini – it’s become a regular in our rotation.