In these autumnal vegetarian hand pies, cubes of butternut squash roasted with cumin and coriander meet up with tangy fresh goat cheese inside flaky, buttery pastry. Serve these as a substantial afternoon snack with a glass of wine, or pair with a butter lettuce and pumpkin seed salad for a satisfying lunch.
Game plan: You can prepare the filling up to 2 days before you assemble the pies. You can make the dough and refrigerate it for up to 1 day, or store it in the freezer for up to a month (transfer it to the fridge for thawing the day before you plan to make the pies).
To make the filling:
To assemble and bake: