Flaky & Savory Butternut Squash Feta Hand Pies: Your Ultimate Winter Comfort Food
Embrace the colder months with these incredibly delicious and comforting butternut squash hand pies, featuring a savory roasted vegetable and tangy feta cheese filling encased in a wonderfully flaky pastry. Perfect for a cozy snack, a light lunch, or a delightful appetizer!
As winter firmly establishes its presence, our kitchens naturally gravitate towards ingredients that offer warmth, comfort, and a touch of seasonal cheer. For me, that often means turning to the versatile and vibrant butternut squash. This delightful winter squash has proven to be an exceptional star in countless recipes, and today, I’m thrilled to share yet another creative way to enjoy its sweet and earthy notes: these incredible **Butternut Squash Feta Hand Pies**.
My journey with butternut squash has been a long and flavorful one. It’s a staple in my autumn and winter cooking, lending its unique sweetness and creamy texture to a wide array of dishes. From the elegant Butternut Squash Tartines, which beautifully showcase its delicate flavor, to my go-to Roasted Brussels Sprouts and Squash side dish that adds a burst of color and nutrition to any meal, butternut squash truly shines. I’ve also pureed it into a silky smooth Roasted Butternut Squash Soup and even surprisingly incorporated it into a vibrant Fully Loaded Guacamole for an unexpected twist. Given its incredible adaptability, it was only a matter of time before I dreamt up these savory, handheld delights.
The Irresistible Appeal of Savory Hand Pies
While many associate hand pies with sweet fillings, I’ve always had a soft spot for savory pastries. There’s something inherently satisfying about a warm, flaky crust filled with hearty, flavorful ingredients. My love for savory pies is clearly demonstrated by the impressive Roasted Butternut Squash Pie I’ve shared previously, a showstopper for any gathering. These hand pies take that concept and make it perfectly portable and utterly charming.
The idea of creating a savory handheld treat had been swirling in my mind for quite some time, manifesting in various forms. Ultimately, the concept of hand pies won out. And honestly, what could be more delightful than a miniature, perfectly portioned pie? Hand pies are, in essence, a sophisticated and much tastier evolution of the classic pop tart. They offer all the comfort of a traditional pie in a convenient, grab-and-go package, making them ideal for everything from quick breakfasts to elegant appetizers. Portable food is simply always a fun and practical choice!
Crafting the Perfect Filling: Butternut Squash, Caramelized Onion & Tangy Feta
Choosing butternut squash as the primary filling for these hand pies was a natural decision. Its inherent sweetness provides a wonderful counterpoint to savory elements, and critically, it doesn’t release excessive moisture when cooked. This is a crucial characteristic for pie fillings, as the last thing you want is a soggy, disintegrating hand pie. Butternut squash holds its shape and flavor beautifully, making it an ideal candidate for these pastry pockets.
To prepare the squash, I opted for my favorite cooking method: roasting. Roasting not only cooks the squash quickly and efficiently but also intensifies its flavor, bringing out its natural sugars and adding a delicious depth. This simple technique transforms the squash into a tender, slightly caramelized base for our filling.
To add a layer of complex flavor and a delightful textural contrast, I incorporated diced red onions into the roasting process. While any type of onion would work, red onions offer a slightly milder, sweeter flavor when caramelized. As they roast alongside the butternut squash, the onions soften and develop a beautiful caramelization, contributing a delicate bitterness that perfectly balances the sweetness of the squash. This combination creates a rich and harmonious filling that is both robust and refined.
Drawing inspiration from a delightful Butternut Squash Locro recipe, I knew I had to include tangy, salty feta cheese. If you’ve never experienced the magic of butternut squash paired with feta, prepare to be amazed. It’s truly a match made in culinary heaven. The creamy, slightly sweet squash finds its perfect partner in the briny, crumbly feta, creating a flavor explosion with every bite.
The Art of the Flaky Pie Dough and Assembly
While making individual hand pies might seem like a more involved process than a single large pie, the steps are easily broken down, making it much more manageable. Both the flavorful filling and the buttery pie dough can be prepared in advance, significantly cutting down on active cooking time when you’re ready to assemble and bake.
The pie dough recipe for these hand pies is remarkably forgiving and comes together quickly, especially when using a food processor. There are many schools of thought on the “best” way to make pie dough, but the food processor method is unequivocally one of my favorites for its speed and consistent results. It tremendously speeds up the process, making homemade pie dough accessible even on busy days. More importantly, it helps prevent you from over-working or over-handling the dough, which is the enemy of a flaky crust. Minimal handling keeps the butter cold and distinct, resulting in those desirable layers of flakiness we all crave. This consistent texture is particularly important for hand pies, ensuring they hold their shape beautifully and provide that satisfying crunch with every bite.
Please don’t be intimidated by the detailed instructions in today’s recipe! I understand that brevity isn’t always my strong suit, but I’ve aimed to be as comprehensive and clear as possible. My goal is to guide you through each step, making the assembly process straightforward and enjoyable, ensuring your hand pies turn out perfectly every time. Remember, cooking should be a fun and rewarding experience, and with these detailed steps, you’ll be a hand pie master in no time!
Serving Suggestions and Enjoyment
These butternut squash feta hand pies are incredibly versatile. While they make a perfect, satisfying snack on their own, their savory profile also makes them a wonderful addition to a larger meal. Imagine them paired with a crisp, simple green salad for a light and elegant dinner, or alongside a hearty bowl of soup for a truly comforting meal. Their portable nature also makes them ideal for packing into lunchboxes, enjoying on-the-go during a busy day, or even bringing to a potluck. They’re a fantastic make-ahead option that holds up beautifully, ready to be enjoyed whenever hunger strikes.
In summary, these butternut squash feta hand pies are more than just a recipe; they are an invitation to embrace the rich, comforting flavors of the season in a fun and accessible format. Whether you’re an experienced baker or new to pastry, the detailed instructions and thoughtful tips will help you create these savory delights with confidence. Enjoy the process, and savor every flaky, flavorful bite!
Butternut Squash Feta Hand Pies
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Equipment
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2 Half Sheet Pan
Ingredients
Pie Dough:
- 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
Filling:
- 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
Egg Wash:
- 1 large egg beaten
Instructions
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Prepare Pie Dough: Combine the flour and salt in the bowl of a large food processor. Pulse several times to mix thoroughly.
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Add the cold butter, cut into small cubes, and pulse several times until the butter is thoroughly incorporated. The mixture should resemble a coarse meal with some smaller and some slightly larger pieces of butter remaining. This variation in butter size is key to achieving that desirable flaky texture.
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While continuing to pulse, slowly drizzle in the ice water. You may not need all of it, or you might need a tiny touch more – the goal is for the dough to just begin to clump together loosely. Be careful not to overmix.
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Carefully remove the dough from the food processor to a clean counter top. Use your hands to gently shape it into a square disc, then wrap it tightly in plastic wrap. Refrigerate the dough for 1½ to 2 hours. This chilling period is crucial for relaxing the gluten and firming up the butter, which contributes to a flaky crust. This dough can also be prepared 1-2 days in advance and stored in the refrigerator.
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Filling: Preheat your oven to 425°F (220°C) with a rack positioned in the center. On a half sheet pan, combine the cubed butternut squash and diced red onion. Drizzle generously with extra virgin olive oil and season with kosher salt and freshly ground pepper. Toss everything together until well coated, then spread the vegetables out evenly in a single layer on the baking sheet.
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Roast the vegetables for 20 to 28 minutes, making sure to toss them halfway through with a wooden spoon or spatula. Continue roasting until the butternut squash is tender and both the squash and onions have begun to caramelize, developing a beautiful golden-brown hue. Once roasted, transfer the pan to a wire rack to cool completely.
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Assembly: Reduce the oven temperature to 375°F (190°C). Prepare your workspace by setting aside the beaten egg wash and a pastry brush. Line two half sheet pans with parchment paper to prevent sticking.
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Retrieve the chilled pie dough from the refrigerator and allow it to rest at room temperature for 5 to 10 minutes. This slight warming will make it easier to roll. Once rested, place the dough on a lightly floured counter top.
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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 aren’t perfectly straight – we’ll trim them. Using a pastry cutter or a sharp knife, carefully trim off the rough edges to create a neat square. Next, cut the dough into 12 (3 x 4-inch) rectangles. Helpful Tip: The easiest way to achieve uniform rectangles is to use a ruler. Notch one side of the dough square at 4-inch intervals, and the perpendicular side at 3-inch intervals. Then, use the ruler to line up these notches and make precise cuts.
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Place six of the pie dough rectangles onto one of the prepared lined sheet pans. Take the remaining six dough pieces and place them on the second parchment-paper lined sheet pan, chilling them in the refrigerator while you work on the first batch. Using a spoon, portion the cooled butternut squash and onion filling into the center of each rectangle on the first sheet pan. Gently press down on the filling to create a compact mound, ensuring you leave a clear ½-inch border on all sides of the dough. Evenly sprinkle crumbled feta cheese over the tops of the squash and onion mounds, distributing the cheese among the six pies.
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Using your pastry brush, lightly moisten the ½-inch border of each filled dough rectangle with the egg wash. Remove the remaining six dough rectangles from the fridge. Using your lightly floured rolling pin, gently roll each of these top rectangles until they are slightly larger than the bottom rectangles. This extra size will help ensure they completely cover the filling. Carefully place each rolled rectangle on top of the filled bottom rectangles. Use a fork to firmly crimp and seal the borders of the dough, making sure the filling is completely enclosed. To prevent the fork from sticking, dip it in flour periodically. Brush the tops of the assembled pies lightly with the egg wash, then use a sharp knife to make two small ½-inch slits on the tops of each pie – these vents will allow steam to escape during baking. Chill the filled hand pies in the refrigerator for at least 10 minutes to help them hold their shape.
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Bake the hand pies for 25 to 30 minutes, or until their crusts are beautifully golden brown and flaky. Once baked, transfer the pies to a wire cooling rack and allow them to cool slightly until they are warm enough to handle. Serve these delightful savory hand pies warm from the oven for the best experience.
Tips for Success & Variations:
- Storage: These hand pies are excellent for meal prep! Store any leftover hand pies in an airtight container in the refrigerator for 4 to 5 days.
- Reheating: To reheat, simply place them in a preheated 325°F (165°C) oven for 10 to 15 minutes, or until warmed through and the crust is crisp again. Avoid microwaving if you want to maintain the flaky texture.
- Add Herbs: Fresh herbs like sage, thyme, or rosemary would complement the butternut squash beautifully. Chop them finely and toss with the squash and onion before roasting.
- Spice It Up: For a touch of warmth, add a pinch of nutmeg, cinnamon, or even a tiny bit of cayenne pepper to the squash mixture.
- Different Cheese: If feta isn’t your preference, try goat cheese for a creamy tang, or a sharp cheddar for a more robust flavor.
Pie dough adapted from this recipe.