Recipe Summary

30 mins
1 hr 5 mins
18 small pies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper. On the prepared pan, toss the diced butternut squash with the olive oil, coriander, salt, and black pepper. Roast until the squash is tender and golden, 20 to 30 minutes, stirring once. Remove from oven and let cool slightly. Sprinkle squash with sage and toss to combine. Slightly mash squash with fork.

  • Meanwhile, roll each sheet of puff pastry into a 12-inch square on a floured surface. Cut each sheet of pastry into nine 4-inch squares.

  • Divide the squash mixture between the squares. Sprinkle squash with goat cheese, then fold each pastry square diagonally in half and press around the edges with the tines of a fork to seal.

  • Whisk the egg with 1 Tbs. water. Use a knife to make a small slit in the top of each hand pie, then brush the tops with the beaten egg mixture. Arrange the hand pies on a parchment-lined baking sheet and bake until puffed and golden brown, about 16 minutes.


Place unbaked pies in refrigerator until ready to bake. Bake at 400°F for about 16 minutes.Place unbaked pies in airtight container and freeze for up to 3 weeks. Bake frozen pies at 400°F for about 18 minutes.

Nutrition Facts

176 calories; total fat 11g; saturated fat 6g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 18mg; sodium 169mg; potassium 157mg; carbohydrates 15g; fiber 1g; sugar 2g; protein 5g; trans fatty acid 0g; vitamin a 4291IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 12mcg; vitamin b12 0mcg; calcium 49mg; iron 1mg.