Spicy Butternut Squash Hand Pies | Recipes | Roland Foods

Ingredients

• 2 3/4 cups all purpose flour (340g)
• 2 sticks of cold butter, cubed (8oz, 226g)
• 1/4 teaspoon ground nutmeg
• 1 tablespoon ground black pepper
• 1 teaspoon apple cider vinegar
• 1/2 cup ice water, as needed
• Pinch of kosher salt
• 1 egg beaten with water, for egg wash
• 1 small butternut squash (465g, roughly 4 cups)
• 1 medium yellow onion (300 g, roughly 2.5 cups)
• 3 tablespoons Roland® Spicy Chili Onion Crisp , plus more to taste (get the Spicy Chili Onion Crisp on Amazon )
• 1 teaspoon kosher salt, plus more to taste
• 1 tablespoon neutral cooking oil
• Combine the flour, spices and butter in the bowl of a food processor, pulse until the butter is evenly incorporated
• Add the apple cider vinegar
• With the food processor on low, slowly drizzle in the ice water until the dough is just hydrated (do not over process the dough)
• Wrap the dough in saran wrap and flatten into a small disk, refrigerate for 1-2 hours.
• Preheat the oven to 425 degrees F
• Peel and deseed the butternut squash, chop into 1/2 inch and dice
• Slice the onions into quarters, then thinly chop width wise
• Toss the squash and onions with oil and salt to coat, add to baking sheet
• Bake for 35-40 minutes until tender and caramelized, stirring once halfway
• Allow to cool, then add in the Spicy Chili Onion Crisp
• Add salt and more Spicy Chili Onion Crisp, to taste
• Roll out each portion of dough. Using a 6 inch bowl or cake pan, cut a total of 6 inch circles (you may need to re-roll the scraps to get 6 circles)
• Use a sharp knife to cut a few steam vents into the top of each hand pie. Using a pastry brush, apply the egg wash to the pies
• Place on a lined baking sheet and bake at 425 degrees. After 15 minutes, lower the temperature to 375 degrees and bake for an additional 20-25 minutes until golden brown and flaky. Enjoy!