Butternut Squash Goat Cheese Hand Pies
Not all pastry needs to be sweet and sugary. Savory pastries are equally easy to enjoy for snacks, at meal time, and to celebrate with. Roasted with butter, garlic, and sage, these BUTTERNUT SQUASH GOAT CHEESE HAND PIES are happiness wrapped into individual portions.
We all know that Thanksgiving is all about the pie (after the turkey, that is). This year, I wanted to make something a bit different than your standard pumpkin or pecan pie. Instead of dessert, these savory pies can be enjoyed with the main course. Or better yet, bake them off early for pre-dinner, hand-held snacks- perfect for watching the parade or football games. With flakey, buttery crusts and rich, fall flavors, I promise you won't be missing your typical sweet, fruity pie fillings that you have become accustomed to in this traditional dish.
This recipe calls for some fairly basic ingredients, yet results in super flavorful treats. I used the same traditional pie crust recipe as you would a standard pie, but cut much smaller for the individual portions. I sauteed chopped butternut squash with garlic, butter, and sag for a flavorful filling. The goat cheese balances the squash perfectly. The crusts are fbrushed with an egg wash for a beautiful golden color. Poppy and caraway seeds finish the dish.