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
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.