Savory Pumpkin Hand Pies

Refinery 29 featured these little guys of ours and they are just so good I wanted to make sure you saw the recipe so here it is again:

The Foodie: Tara of Heirloom L.A.
The Perfect Pie: Pumpkin Hand Pies with Maple & Sage
“I love to accompany these hand pies with an arugula salad for an entrée or brunch, or on their own as a party treat!”

Makes 12 Hand Pies
3 lbs of your favorite pie dough recipe rolled into 1/4 to 1/8 inch sheets and cut into 2-2.5 inch squares
1 butternut squash split lengthwise and deseeded, or 2 softball size Kuri/Kabucha squash split in half and deseeded
1 red onion, sliced
5 cloves peeled garlic, chopped
8 oz unsalted Butter
1 cup chopped fresh sage leaves
1/2 cup maple syrup
1 cup extra-virgin olive oil
Salt and pepper to taste
Egg wash: 2 egg yolks, 4 tbsp heavy cream
About 1/2 cup turbinado or raw sugar
12 pretty sage leaves, whole

For the Filling:
Preheat oven to 400 degrees (375 convection). Drizzle Pumpkins/Squash with 1 cup olive oil, salt and pepper, and assemble cut side down on an aluminum foil-lined baking sheet to roast. Rotating the pan every 15-20 minutes, roast pumpkins until soft to the touch and outer skin is dark. The more you roast, the more the natural sugars will caramelize so allow at least 45-50 minutes. When done, remove from oven and allow to rest 25 minutes or until cool enough to touch with your hands.

Meanwhile, sauté onions and garlic in medium pan over medium heat with 1 tablespoon of olive oil to caramelize. When the onions and garlic are translucent, add the butter and cook to lightly browned butter. Add the chopped sage, allowing the sage to cook in the brown butter 30-45 seconds infusing the flavor. Add maple syrup and simmer 20 seconds, set aside to cool.

In a large mixing bowl, scoop out the flesh from the pumpkin scraping directly against the skin of the pumpkins and combine with Maple Brown Butter and Sage Sauce. Smash to combine with a whisk or the back of a wooden spoon. Pumpkin smash should resemble chunky mashed sweet potatoes. Season to taste.

Cover and refrigerate pumpkin filling at least 25-30 minutes.

For the Hand Pies:
Line up 12 of the pie cutouts evenly on a parchment or aluminum foil-lined baking sheet. Place at least 2 tablespoons of filling in the center of each cutout. Cover the cutouts with the remaining 12 cutouts and press all edges to securely lock in the pumpkin filling. Make 2 small parallel slits on the top about 1/4 inch apart in any direction. This will allow for the steam to release as well as give a pretty look to the pie. Place pies in the freezer to cool completely and harden.

To Bake Hand Pies:
Preheat oven to 325 degrees. Remove pies from the freezer and immediately brush with egg wash, lay 1 sage leaf directly in between the slits and egg wash over the sage. Sprinkle lightly with the sugar. Repeat for all hand pies. Bake in oven for 25-30 minutes or until golden brown. Allow to cool at least 10-15 minutes prior to serving.

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