Butternut Squash Feta Hand Pies

These Butternut Squash Feta Hand Pies are the neatest snack you could whip up for a simple bite at any time. These little pockets of goodness are packed with roasted butternut squash, feta cheese and red onion a perfect easy lunch idea! Whatever the case may be, if you like to enjoy a bottle while curled up on the couch or throwing a rager of your own with friends: these hand pies will satisfy.

Why Make This Recipe

These hand pies are a delicious way to showcase everything from seasonal fruits to your culinary talents. They were made for busy summer weeknights or a house full of guests. Our family enjoys these as they provide a satisfying bit of substance or light dinner feel in an approachable manner.

Butternut Squash Feta Hand Pies

Ingredients

• 1½ cups (180g) unsifted all-purpose flour, plus extra for sprinkling →
• ½ teaspoon kosher salt
• 8 tablespoons (4 oz; 115g) unsalted butter , well-chilled and cut into cubes of no more than 1/2 inchPART3 »NEXT
• ¼ cup (60 mL) ice water
• 1 lb ( 16 oz) butternut squash—trimmed, peeled & cut into ½-inch chunks
• ½ red onion (diced)
• 2 tbsps of EVOO (Extra Virgin Olive Oil)
• kosher salt
• freshly ground pepper
• 1-2 oz feta cheese, crumbled
• 1 large egg (beaten)

Directions

1. Make Pie Dough: In a large food processor, pulse together the flour and salt. Process a few times to combine well.
2. Add the butter: Pulse until well integrated and interaction similar to rough meal. A flaky crust requires that the butter be in different sized pieces.
3. Add water: While pulsing, slowly add ice water until dough just starts to clump together You may not need all of it.
4. Enclose the dough: Form into a square disc and wrap tightly in plastic vigorously. Let is sit in fridge for 1½ -2 hours.
5. Preheat and make the filling: Preheat oven to 425°F (220°C) Toss butternut squash cubes and chopped onion on a baking sheet with olive oil, salt, and pepper. Spread evenly on the pan.
6. Roast: Toss potato and squash with 2T oil, s&p in large baking dish to coat. Bake until softened , stirring halfway through; around 20-28min Let cool.
7. Make the pies: Heat oven to 375°F (190°C). Place on the prepared baking sheets two inches apart. Roll the dough into a square and cut it into 12 identical rectangles.
8. Assemble the pies: On 1 sheet of parchment with a lined one, lay out six rectangles. Put generous amounts of the filling on top of each and sprinkle with feta cheese.
9. Seal the pies: Brush edges with egg wash and place remaining rectangles on top, then crimp edge with a fork. Make slits on top.
10. Bake — cool filled pies Chill the overfilled shells for 10 minutes before baking them at a low temperature (350º F/180 C ) until golden brown, about 25 to 30 minutes.