Butternut Squash- Goat Cheese Hand Pies
Perfect bite-sized treats; sweet squash interlaced with tangy goat cheese, wrapped in a flaky, whole grain crust.
What you’ll need to make 15 Hand Pies:
For the dough:
1 C. whole spelt flour
1/2 C. cold butter (~113 grams)
2 TBS. cool water
1/2 tsp sea salt
For the filling:
1/4 C. butter nut squash puree (homemade, frozen, or canned)
1/4 C. cubed goat cheese (Saint Maure)
2 TBS olive oil
3 TBS chopped shallot (or red onion)
3 minced garlic cloves
1 TBS minced thyme
small pinch of nutmeg
S&P to taste
For the topping:
1 egg (beaten)
black & white sesame seeds
Method:
Prepare the dough: Pour flour, butter, water, and salt in a large bowl. Work with your finger tips to incorporate all of the ingredients until dough is formed. (TIP: a food processor will also do the trick). Make sure not to over work the dough. Wrap in plastic-wrap, and refrigerate for 30 minutes.
Prepare the filling: In a small pan, heat olive oil, under a low flame. Saute shallots, garlic, and thyme until fragrant, and shallots are translucent (about 5 minutes). In a medium sized bowl mix together squash puree (room temp) with shallot and garlic mixture. Add nutmeg, and salt & pepper. Mix until well incorporated. (TIP: homemade squash puree is super simple to make at home: roast butternut squash in oven for about 40 minutes. Remove flesh, and mash with a fork, or potato masher)
Assemble: (Preheat oven to 400 degrees) Roll out dough on a well-floured surface (about 1/4 of an inch thick). Using a cookie or biscuit cutter, make an even amount of circles. (I used a 2 1/2 inch wide cookie cutter, which made 30 circles, and 15 hand pies). Evenly place 15 circles on a parchment-lined baking sheet. Using a teaspoon, drop squash mixture onto the center of each circle. Place cubed-goat cheese directly over the squash puree. Gently place remaining 15 circles directly on top, to create mini pies. To seal edges, pinch with finger tips, or crimp with a fork. Brush tops with beaten egg, and sprinkle with sesame seeds. Bake for about 20 minutes, or until golden.
Enjoy!!
Yummy, aren’t you the healthy one! Good food!
Look delicious!!!!!!! I will have to make them for my sister, she will LOVE them!!!!!!!!!
They look so good, kol hakavod, and the photos are celebration to the eyes, keep up!
WOW, these look phenomenal. Your photos literally have me drooling — fantastic images! Love love love all the colors.
Halie
Can’t wait to try these. They look delicious!
wow these look so so tasty!!! would love to try them out!!
these look amazing!!!!! can’t wait to make these myself
They look great! Congratulations! 🙂
I love your blog! Spectacular photos and great recopies. I hope you do not mind if I borrow some pictures (of course linking back here).
Simply mouth watering!
Amazing! Love the photography!
I love pie! Who doesn’t?! This looks great.
An original recipe !
Looks really tasty, it remember me the greek food…
Thank you so much for sharing !
Wow, these look great! I look forward to trying my hand at these this weekend. Beautiful photos too.
What a crazy combination, I would never have thought of that. Beautiful and your pictures are incredible.
I made these for dinner… What a delicious fall treat! I will definitely keep the recipe on hand for entertaining guests.
These look amazing! I am definitely going to try making them.
It all looks so clean on the photos, I would like my cooking was so pretty always. I don;t like white goat cheese but have you tried Norway’s karmel goat cheese? It’s brown and just sooooo good.