Butternut Squash Hand Pies
Butter, garlic, and sage roasted squash gets tucked into flaky pastry with goat cheese to make these Butternut Squash Hand Pies.
Servings: 6
Ingredients
- 1 single pie dough recipe prepared
- 2 cups butternut squash cut into ½-inch cubes
- 2 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 5 sage leaves chiffonade
- kosher salt
- fresh ground pepper
- 4 ounces goat cheese crumbled
- 1 large egg beaten
- poppy seeds for sprinkling
- caraway seeds for sprinkling
Instructions
- Preheat the oven to 425°F. On a rimmed baking sheet, toss together the cubed squash, olive oil, garlic and sage. Season with salt and pepper.
- Roast the vegetables for 20 to 25 minutes, stirring hallway, or until the vegetables soften and being to caramelize. Remove from the oven and set to cool completely on a wire rack.
- Reduce the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Cut the prepared dough in half and roll out into two 8 ½ by 9-inch rectangles on a lightly floured surface.
- Cut each portion into six 2 ½ by 4 inch rectangles.
- Place half of the pie dough rounds on the lined baking sheet. Spoon the cooled butternut squash filling onto the pie dough rounds, leaving a ½-inch border on all sides.
- Sprinkle the tops with the goat cheese.
- Use a pastry brush to brush the border lightly with the beaten egg wash. Place the remaining pie dough rounds on top and crimp with a fork to seal.
- Brush the tops of the pies with egg wash. Prick the tops with the tines of a fork and sprinkle with poppy and caraway seeds. Chill the pies for 10 to 30 minutes.
- Bake the pies for 25 to 30 minutes, or until golden brown. Serve warm.
Notes
These hand pies were originally made round, but cutting them into rectangles is much easier without wasting dough.