Mini Pastries filled with Butternut Squash and Goat Cheese

Mini Pastries filled with Butternut Squash and Goat Cheese

In the chill of autumn, whip up these scrumptious vegetarian hand pies boasting a harmonious combo of butternut squash, cumin, coriander, and tangy crumbled goat cheese encased in flaky, buttery crust. Serve these as a scrumptious mid-afternoon nibble along with vino, or team up with our mouthwatering butter lettuce and pumpkin seed salad for a hearty lunch.

Here's your game plan: You can prepare the filling up to two days in advance, and the dough can be refrigerated a day or frozen for a month, thawed the day prior. Got leftover squash? Dive into our easy butternut squash soup recipe!

• Yield: 8 to 10 individual pies
• Difficulty: Medium
• Total: 1 hr 10 minutes, including at least 45 minutes chilling time
• Active: 40 minutes

Ingredients (12)

For the flaky pie dough:

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 cup very cold unsalted butter (1 1/2 sticks), in small cubes
• 8 tablespoons ice water, plus more if needed

For the filling:

• 1 (2-1/2-pound) butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Kosher salt to taste
• Red pepper flakes to taste
• Olive oil
• 1 egg yolk beaten with 1 teaspoon warm water
• 6 ounces goat cheese, crumbled

Instructions

To make the dough:

1. In a bowl, combine the flour and salt. Incorporate the butter, pulsing until just broken up into flour with visible pieces. Add the water, processing until the mixture starts to come together. Form two disks, chill for 30 minutes or up to a day.

To make the filling:

1. Heat the oven to 425°F and arrange rack in middle. Toss squash cubes with cumin, coriander, salt, red pepper flakes, and olive oil. Roast for 20 minutes or until tender and caramelized; cool before using.

To assemble and bake:

1. Reduce oven to 400°F. Line a baking sheet with parchment paper. Divide chilled dough, roll into circles, chill, and brush with egg mixture. Place filling in the middle, seal the edges with a fork, and refrigerate for 5 minutes.
2. Top with the remaining egg mixture, create vent holes with a fork, and bake until golden, about 25 to 30 minutes. Cool slightly before serving.

Enrichment Data:

A perfect match for these hand pies, the Butter Lettuce and Pumpkin Seed Salad adds a refreshing contrast. Here's its super easy recipe:

Butter Lettuce and Pumpkin Seed Salad

Ingredients:- Butter Lettuce (about 4 cups, loosely packed)- Pumpkin Seeds (1/4 cup, toasted)- Goat Cheese (crumbled, optional)- Apple Cider Vinaigrette (see below)

Apple Cider Vinaigrette:

• 2 tablespoons Apple Cider Vinegar
• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Honey
• Salt and Pepper to taste

Instructions:

1. Toast Pumpkin Seeds: Heat a small pan over medium heat. Add pumpkin seeds and toast until fragrant, about 5 minutes. Stir frequently to avoid burning.
2. Prepare the Salad: Wash and dry the butter lettuce leaves. Place them in a large bowl.
3. Add Pumpkin Seeds and Goat Cheese (if using): Sprinkle toasted pumpkin seeds over the lettuce. If using goat cheese, crumble it on top.
4. Make the Vinaigrette: In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper until smooth.
5. Dress and Serve: Drizzle the apple cider vinaigrette over the salad and toss gently. Serve immediately.

This delightful salad, with its complementing flavors and textures, Lightens the richness of the butternut squash and goat cheese hand pies by offering a refreshing counterbalance. Boom! You're sweating the pumpkin seeds and singing the butternut squash blues!

• In the event of leftover butternut squash, consider preparing the "Easy Butternut Squash Soup Recipe" found on aussiedlerbote for a satisfying meal.
• If you're seeking an enriching accompaniment to these hand pies, look no further than the "Butter Lettuce and Pumpkin Seed Salad" that comes complete with an Apple Cider Vinaigrette.
• Follow the instructions provided in our "Butter Lettuce and Pumpkin Seed Salad" recipe to create a refreshing counterbalance to the richness of the butternut squash and goat cheese hand pies.
• Nutritionally speaking, these hand pies and the "Butter Lettuce and Pumpkin Seed Salad" offer diverse flavors and textures, contributing to a well-rounded nutrition intake.

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