Savory Butternut Squash Hand Pies with Taleggio Cheese

Name: Savory Butternut Squash Hand Pies with Taleggio Cheese
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 tablespoons olive oil; salt; pepper; 3 cloves garlic (peeled); ¼ cup loosely packed, finely grated Parmesan cheese; 3 tablespoons lightly toasted pine nuts; 2 tablespoons freshly squeezed lemon juice; 1 pinch cayenne pepper; 3 ounces taleggio cheese (cut into twelve ¼ oz slices) or more to taste; egg yolk mixed with 1 teaspoon water (as egg wash)

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Cooking tools:

Food processor
Rolling pin
Cookie cutter
Pastry brush
Cooling rack
Oven
Baking sheet
Parchment paper
Mixing bowl
Chef's knife
Plastic wrap
Measuring spoon
Spatula
Refrigerator

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 tablespoons olive oil
salt
pepper
3 cloves garlic (peeled)
¼ cup loosely packed, finely grated Parmesan cheese
3 tablespoons lightly toasted pine nuts
2 tablespoons freshly squeezed lemon juice
1 pinch cayenne pepper
3 ounces taleggio cheese (cut into twelve ¼ oz slices) or more to taste
egg yolk mixed with 1 teaspoon water (as egg wash)