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).
Have some leftover butternut squash? Try our easy butternut squash soup recipe.
To make the filling:
To assemble and bake:
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...