Savory Butternut Squash Hand Pies with Taleggio Cheese - SippitySup

Ingredients

• all-butter pie pastry of your choice (enough to to make 1 double-crust 10-Inch pie)
• 3/4 pound peeled butternut squash (cut into 3/4‑inch dice)
• 2 carrots sliced into ½‑inch rounds)
• 2 tablespoon olive oil
• salt and pepper (as needed)
• 3 clove garlic (peeled)
• ¼ cup loosely packed, finely grated Parmesan cheese
• 3 tablespoon lightly toasted pine nuts
• 2 tablespoon freshly squeezed lemon juice
• 1 pinch cayenne pepper
• 3 ounce taleggio cheese (cut into twelve ¼ oz slices) or more to taste
• egg yolk mixed with 1 teaspoon water (as egg wash)
• CFL 12 /25/2021 @ 10:42 am You didn’t include the Taleggio cheese in the steps Reply