130 minutes
Delicious hand pies filled with roasted butternut squash and sesame seeds, wrapped in a flaky turmeric pastry.
Butternut Squash, diced, peeled
cups
Coconut Oil, melted
teaspoons
teaspoons
teaspoons
Sesame Seeds, toasted
cups
tablespoons
White Pepper, freshly ground
to taste
cups
Turmeric Powder
teaspoons
teaspoons
cups
teaspoons
cups
tablespoons
Dark Agave Nectar
tablespoons
1. Preheat oven and prepare squash
Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper. In a bowl, combine the diced butternut squash, melted coconut oil, ground cinnamon, and ⅛ teaspoon of kosher salt. Spread the mixture on the prepared baking sheet and roast for about 30 minutes, or until the squash is tender and starting to brown.
2. Prepare filling
Once the squash is done, transfer it to a large bowl. Add the toasted sesame seeds, pure maple syrup, the remaining ¼ teaspoon of kosher salt, and freshly ground white pepper. Mash everything together until well combined.
3. Prepare pastry dough
In another large bowl, mix together 1.5 cups of the all-purpose flour, whole-wheat pastry flour, ground turmeric, and fine sea salt. Add the coconut oil to this mixture and chill it for about 20-30 minutes. Once chilled, rub the coconut oil into the flour mixture until it resembles fine sand.
4. Form dough
In a small bowl, combine the apple cider vinegar with the ice water. Gradually add this to the flour mixture, mixing until a dough forms. Be careful not to overwork the dough. Form the dough into a disc, wrap it in plastic wrap, and chill it for at least one hour.
5. Preheat oven and roll out dough
Preheat your oven again to 350°F and line another baking sheet with parchment paper. On a floured surface, roll out the chilled dough to about ⅛ inch thick. Use a bowl as a guide to cut out six 6-inch circles.
6. Assemble hand pies
Spoon the filling onto one half of each dough circle. Fold the other half over the filling and press the edges with a fork to seal.
7. Glaze and bake
For the glaze, combine the unsweetened oat milk and dark agave nectar in a small bowl. Brush this mixture over the tops of the hand pies. Bake the hand pies in the preheated oven for 35-40 minutes, or until they are golden brown.
Incorporate ground lamb or beef, seasoned with spices like cumin, coriander, and harissa or chili for a spicy kick.
Replace squash with a mix of spinach, feta, and olives. Season with oregano and a touch of garlic. This version will lean towards a Spanakopita-style hand pie.
A filling made from sautéed mushrooms, garlic, and herbs like parsley and thyme, possibly with a splash of white wine for added flavor depth.
Combine caramelized onions with cheeses such as cheddar, Gruyère, or blue cheese. This would make a rich and savory pie that's perfect for a gourmet snack or appetizer.
Introduce cooked chicken, beef, or tofu into the filling for a more protein-packed meal. Spices can be adjusted to complement the protein; for instance, adding cumin and chili for a Mexican twist with chicken, or curry spices with tofu for an Indian flair.
Work in a cool environment and handle the dough as little as possible to keep the butter from melting and to achieve a flakier crust. Chill the dough in the refrigerator if it gets warm.
Start baking the pies at a high temperature to set the structure, then lower it to ensure the filling cooks through and the pastry becomes golden without burning.
Choose a squash with dense, sweet flesh such as butternut or kabocha for the best taste and texture in your filling. Roasting the squash enhances its sweetness and removes excess moisture.
Balance the sweetness of the squash with savory elements like fresh herbs, a hint of spice, and a sharp cheese. Taste and adjust the seasoning as necessary.
Brush the hand pies with an egg wash for a golden finish and sprinkle with flaky sea salt and toasted sesame seeds for presentation and flavor contrast.
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