She Strengthens

Autumnal Delights: Butternut Squash and Goat Cheese Hand Pies

As the seasons change, our palates crave heartier, comforting flavors. These individual hand pies, filled with roasted butternut squash and tangy goat cheese, are the perfect solution. Flaky, buttery pastry encases a delightful combination of autumnal flavors, making for a satisfying snack or lunch.

Preparation Made Easy

To simplify the process, prepare the filling up to 2 days in advance and store the dough in the refrigerator for up to 1 day or in the freezer for up to a month. If you have leftover butternut squash, try using it in a delicious soup recipe.

Ingredients

For the Flaky Pie Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 cup very cold unsalted butter (1 1/2 sticks), in small cubes
• 8 tablespoons ice water, plus more if needed

For the Filling:

• 1 (2-1/2-pound) butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Kosher salt to taste
• Red pepper flakes to taste
• Olive oil
• 1 egg yolk beaten with 1 teaspoon warm water
• 6 ounces chèvre (fresh goat cheese), crumbled

Instructions

Make the Dough

Combine flour and salt in a food processor. Add cold butter and pulse until slightly broken up. Gradually add ice water, processing until the mixture comes together. Divide the dough in half, shape into disks, and refrigerate for at least 30 minutes or up to 1 day.

Prepare the Filling

Heat the oven to 425°F. Toss butternut squash cubes with cumin, coriander, salt, and red pepper flakes. Drizzle with olive oil and roast until tender and caramelized, about 20 minutes. Let cool completely before using.

Assemble and Bake

Reduce oven heat to 400°F. Line a baking sheet with parchment paper. Divide chilled dough into 8 to 10 pieces. Roll out each piece into a circle, about 1⁄8-inch thick. Brush with egg mixture, then add roasted squash and goat cheese. Fold the dough over the filling, trim excess, and press edges with a fork to seal. Transfer to the baking sheet, brush with remaining egg mixture, and poke vents in the top. Bake until puffed and golden brown, about 25 to 30 minutes. Let cool slightly before serving.