Butternut Squash Feta Hand Pies

🧂 Ingredients

• 1½ cups (180g) unbleached all-purpose flour

  plus more for dusting
• ½ teaspoon kosher salt
• 4 oz (8 tablespoons; 115g) cold unsalted butter

  cut into ¼-inch cubes
• ¼ cup (60 mL) ice water
• 1 lb (16 oz) butternut squash

  trimmed, peeled, and cut into ½-inch chunks
• ½ red onion

  diced
• 2 tablespoons extra virgin olive oil
• kosher salt
• freshly ground pepper
• 1-2 ounces feta cheese

  crumbled
• 1 large egg

  beaten

Instructions

• 1 Prepare Pie Dough: Combine the flour and salt in the bowl of a large food
  processor. Pulse several times to mix thoroughly.
• 2 Add the butter and pulse several times until the butter is thoroughly
  incorporated and the texture resembles that of a coarse meal—you want the butter
  pieces to be in varying sizes, some small and others slightly larger. This will
  result in a flakier texture.
• 3 While pulsing, slowly add the water - you may not need all of it or you may need
  a touch more - and continue to pulse until the dough just begins to clump
  together loosely.
• 4 Remove the dough to a clean counter top, shape together with your hands into a
  square disc, and cover tightly in plastic wrap. Refrigerate the dough for 1½ to
  2 hours. The dough can also be prepped in advance, wrapped tightly in plastic
  wrap, and refrigerated for 1-2 days.
• 5 Filling: Preheat the oven to 425°F (220°C) with a rack in the center position.
  Combine the cubed  butternut squash and diced red onion on a half sheet pan and
  toss with the extra virgin olive oil, and season with salt and pepper. Spread
  out evenly onto the baking sheet.
• 6 Roast the vegetables for 20 to 28 minutes, tossing with a wooden spoon every
  halfway, or until the vegetables have softened and have begun to caramelize. Set
  onto a rack to cool completely.
• 7 Assembly: Reduce the oven to 375°F (190°C). Set aside the egg wash and a pastry
  brush. Line two half sheet pans with parchment paper.
• 8 Remove the pie dough from the fridge, and allow it to rest at room temperature
  for 5 to 10 minutes. Once it has rested, place the dough on a lightly floured
  counter top.
• 9 Using a lightly floured rolling pin, roll the dough into a square that is
  slightly larger than 12 x 12-inches (don’t worry if the edges are not perfectly
  straight). Using a pastry cutter or knife, trim off the rough edges. Using a
  pastry cutter, cut the dough into 12 (3 x 4-inch) rectangles. Note: The easiest
  way to do this is to use a ruler to notch one side of the square of dough at
  4-inch intervals and the perpendicular side of the square at 3-inch intervals).
  Use the ruler to line up the notches and cut the dough into 12 rectangles.
• 10 Place six of the pie dough rectangles onto the lined sheet pan. Place the
  remaining six pie dough pieces on a separate parchment-paper lined sheet pan
  sheet and chill in the refrigerator while you work. Using a spoon, portion the
  butternut squash onion filling into the center of each rectangle, pressing down
  slightly to compact the filling into a mound, leaving a ½-inch border on all
  sides. Sprinkle the tops of the squash and onion with crumbled feta, dividing
  the cheese evenly among the pies.
• 11 Using a pastry brush, brush the border lightly with the egg wash. Remove the
  remaining dough rectangles from the fridge. Using the lightly floured rolling
  pin, roll each top rectangle dough until they are slightly larger than the
  bottom rectangles of dough (this will help cover the filling). Place each
  rectangle on top of the filling-top rectangles. Use a fork to crimp the borders
  of the dough and seal the pies (dip the fork in flour to prevent it from
  sticking). Brush the tops of the pies lightly with the egg wash, then use a
  sharp knife to make two ½-inch slits into the tops of each pie. Chill the filled
  hand pies in the refrigerator for 10 minutes.
• 12 Bake for 25 to 30 minutes, or until golden brown. Place the pies on a cooling
  rack until cool enough to handle. Serve warm from the oven.

Nutrition Info