Spicy Squash Hand Pies

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taylor's tips

Pie dough stores well in the fridge for a week, and in the freezer for 2 months!

To store pie dough, wrap well in plastic wrap and a zipper bag to prevent flavor transfer and/or freezer burn

If you are planning on storing the finished hand pies, remove from the oven before they start to get deeply browned, and wrap individually in foil and zipper bag. Heat in the oven or toaster oven for 10-15 minutes to thaw and develop deeper color.

Based on pie dough, this recipe is slightly adapted to have more flexibility and hold onto the spicy savory filling. Feel free to amp up the spice level with a little more cayenne!

ingredients

2 cups roasted butternut squash puree, cooled

½ cup frozen peas

1 tsp curry powder

½ tsp ground turmeric

½ tsp ground cinnamon

½ tsp cayenne pepper

1 TB maple syrup

2 limes, juice and zest

1 ½ tsp salt

2 TB butter

2 ¼ cup ap flour

1 ½ tsp kosher salt

1 tsp sugar

4 oz unsalted butter, chilled, cubed

1 egg, lightly beaten

⅓ cup cold water

directions

In a small bowl, combine filling ingredients and set aside.
In a large bowl, mix together flour, salt and sugar until well combined. Add small butter cubes and with knives or fingers, break down the butter until cubes are coated in flour and are about the size of peas or flat discs. Slowly mix in ice water 1 tbsp at a time until dough pulls away from the sides of the container and forms a stiff ball. Quickly transfer to a flat surface, coat with flour, wrap in plastic and place in the refrigerator for 20 minutes.
Preheat the oven to 375℉. Once dough is chilled, place on a floured surface and roll out. After every 2-3 rolls, loosen the dough with a bench scraper and turn the dough 90 degrees to ensure the dough hasn't stuck to your work surface.
Divide into 8 smaller balls, and roll each into circles of roughly 5”. Fill half of each square with ⅓ cup filling, making sure to leave a 1” border around the outside of the crust. Brush the inside lip of the dough with egg wash and fold in half. Crimp the outer edges with a fork, and stab a few vent holes in the top. Finish each pie with additional egg wash. Transfer to a parchment lined baking sheet and bake for 25 minutes or until golden brown. Allow to cool for 10 minutes before serving.