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Pumpkin Biteswith Pancetta & Maple Syrup

Recipe by Chantal on InstagramAdded 31 October 2026.

20 minutes to prep, 45 to cook. These bite‑size pumpkin parcels combine sweet roasted pumpkin with salty pancetta, a hint of maple syrup, and a crisp puff‑pastry shell. Perfect for an autumn gathering, they are quick to assemble and bake, offering a delightful mix of savory and sweet flavors.

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Pumpkin Bites with Pancetta & Maple Syrup by Chantal, a frame from the Instagram video

Method

  1. Preheat the oven to 400°F.

  2. Toss the pumpkin cubes and pancetta with a drizzle of olive oil, black pepper, a pinch of salt, and fresh thyme.

  3. Spread the mixture on a baking sheet and roast for 25‑30 minutes until the pumpkin is tender and the pancetta is golden; stir in the maple syrup and grill briefly until lightly caramelised, then let cool slightly.

  4. Cut the puff pastry into small pumpkin shapes (or any shape you like). Place the filling on half of each pastry piece, leaving a border, then top with the other half and seal the edges with a fork.

  5. Brush the sealed pastries with the beaten egg and sprinkle with sesame seeds.

  6. Bake for 20‑25 minutes until golden and crisp.

Tips while you cook

Roast filling first
Roast the pumpkin and pancetta before assembling the pastries.
Cool filling slightly
Allow the roasted mixture to cool slightly before placing it on the pastry.
Seal edges firmly
Press the pastry edges with a fork to seal them tightly before baking.
Egg wash for color
Brush the sealed pastries with beaten egg and sprinkle sesame seeds before baking.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Chantal’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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