Savory Vegetarian Hand Pies: Butternut Squash, Mushrooms, Sage
These savory hand pies are delicious as a quick lunch, and either as a main course for dinner paired with a hearty salad or as a great potluck dish to bring to parties!
2 to 3cupsroasted butternut squash, cut into small cubes
1 to 1½cupssautéed mushrooms
2Tablespoonschopped fresh sage
Instructions
Preheat oven to 375 degrees. Prepare a baking sheet by lining it with parchment paper.
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.
Notes
Makes about 12 to 15 hand pies, depending on the size you cut out the rounds. Storage: allow hand pies to cool completely, then store in an airtight container in the refrigerator for up to 3 or 4 days.Freezer: store in a freezer-safe airtight container or in freezer bags for up to one month. Thaw completely, then reheat in the oven or in an air fryer.