Source: Parents Magazine


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; fat 11g; cholesterol 18mg; saturated fat 6g; carbohydrates 15g; mono fat 2g; insoluble fiber 1g; sugars 2g; protein 5g; vitamin a 4290.9IU; vitamin c 8.2mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 12.1mcg; sodium 169mg; potassium 157mg; calcium 49mg; iron 1.2mg.