Squash Hand Pie Filling

By heathaly

Makes 2 large or 4 small

Ingredients

• 8 ounces butternut squash, peeled and cut into 1 cm cubes
• 1 medium red onion, diced
• 1 clove garlic, crushed
• 1 tablespoon finely chopped sage
• 1 tablespoon finely chopped parsley
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts, toasted
• Sea salt
• Freshly ground white pepper (or black)
• 1 egg, beaten

Preparation

Step 1

Preheat oven to 375°F.
In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.
Spoon mixture over half of each dough round, leaving a 1-inch border around the edge. Sprinkle well with salt and pepper.
Moisten the edges of the dough with beaten egg. With cool hands, fold the pastry over and crimp the edges. (Use any crimping technique you like, just make sure it is well sealed. For the traditional Cornish method, see this YouTube video.) Cut a small slit in the top of each pasty. Brush all over with beaten egg.
Bake until golden and cooked through, about 40 minutes. Serve hot or warm.