One package U-Bake Grand Central Bakery puff pastry doughor your favorite puff pastry dough
Cubed roasted butternut squash
roughly chopped fresh sage
Preheat oven to 375 degrees.
Roll out the dough, then cut out your preferred shape(s) using a pastry cutter or cookie cutter.
Place a filling of a spoonful of roasted butternut squash and a spoonful of sautéed mushrooms in the middle of each round.
Sprinkle some chopped sage on top. NOTE: You can put as much or as little filling as you want, as long as the top pastry shape fits over the filling and can touch the bottom pastry dough piece, and as long as you leave enough space around the edge of the bottom so that the top and bottom pieces can bake nicely together.
Place the remaining pastry shapes on top of the filled pastry shapes and press edges together to seal. Create a decorate final seal by pressing the tines of a fork along the edges of each hand pie.
You can create a breathing spot for each hand pie by either poking the top of each with a fork, or cutting small slits at the top with a knife.
Bake at 375 for 25-30 minutes, or until the tops and edges are nicely golden and slightly crisp.
Let cool for about 10 minutes.
Devour and enjoy!
This is a really general recipe outline that you can follow to make your own hand pies using your choice of filling, but I really love the combination of squash, mushrooms, and sage together.
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