Spicy Butternut Squash Hand Pies
Difficulty: Medium | Makes: 6 Servings
Indulge in fall flavors with these Spicy Butternut Squash Hand Pies from influencer and recipe developer @marissamakes__ using our Roland® Spicy Chili Onion Crisp.
For the Pastry
- 2 3/4 cups all purpose flour (340g)
- 2 sticks of cold butter, cubed (8oz, 226g)
- 1/4 teaspoon ground nutmeg
- 1 tablespoon ground black pepper
- 1 teaspoon apple cider vinegar
- 1/2 cup ice water, as needed
- Pinch of kosher salt
- 1 egg beaten with water, for egg wash
For the Filling
- 1 small butternut squash (465g, roughly 4 cups)
- 1 medium yellow onion (300 g, roughly 2.5 cups)
- 3 tablespoons Roland® Spicy Chili Onion Crisp, plus more to taste (get the Spicy Chili Onion Crisp on Amazon)
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon neutral cooking oil
Directions
For the Pastry
- Combine the flour, spices and butter in the bowl of a food processor, pulse until the butter is evenly incorporated
- Add the apple cider vinegar
- With the food processor on low, slowly drizzle in the ice water until the dough is just hydrated (do not over process the dough)
- Wrap the dough in saran wrap and flatten into a small disk, refrigerate for 1-2 hours.
For the Filling
- Preheat the oven to 425 degrees F
- Peel and deseed the butternut squash, chop into 1/2 inch and dice
- Slice the onions into quarters, then thinly chop width wise
- Toss the squash and onions with oil and salt to coat, add to baking sheet
- Bake for 35-40 minutes until tender and caramelized, stirring once halfway
- Allow to cool, then add in the Spicy Chili Onion Crisp
- Add salt and more Spicy Chili Onion Crisp, to taste
Assembly
- Roll out each portion of dough. Using a 6 inch bowl or cake pan, cut a total of 6 inch circles (you may need to re-roll the scraps to get 6 circles)
- Use your finger with some water to dampen the edge of the pastry. Fill each circle with 3 tablespoons of filling on one side of the dough, folding in half to create a semi-circle. Firmly press the sides together to seal, and crimp as desired
- Use a sharp knife to cut a few steam vents into the top of each hand pie. Using a pastry brush, apply the egg wash to the pies
- Place on a lined baking sheet and bake at 425 degrees. After 15 minutes, lower the temperature to 375 degrees and bake for an additional 20-25 minutes until golden brown and flaky. Enjoy!
*Find Marissa on Instagram at @marissamakes_
