For the Pastry:
- ½ cup sour cream (full fat)
- 1 tbsp apple cider vinegar
- ½ cup ice water
- 2½ cups unbleached all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup unsalted butter, cold and cut into 1-inch pieces
For the Hand Pie Filling:
- 2 tbsp unsalted butter
- 8–10 fresh sage leaves, chopped
- One small butternut squash (1-2 lbs)
- 5 oz. ham, diced (about 1 generous cup)
- 6 oz sharp cheddar cheese, grated (about 2 cups)
- 4 oz (about 3/4 cup) diced green chilies (if canned, drain the chilies)
- 1 large egg
- 1 tbsp milk
Make the pastry:
- Add the sour cream, apple cider vinegar, and ice water to a measuring cup and stir to combine.
- Add the flour, salt, and sugar to the bowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the flour and pulse 5 or 6 times, until the mixture resembles coarse crumbs with a few pea sized pieces of butter scattered throughout.
- Pour the sour cream mixture into the bowl, and pulse just until the dough begins to come together. Dump the mixture into a large bowl and gently squeeze together with your hands just until it forms a cohesive dough; do not not overwork the dough.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Make the Filling, Assemble, and Bake the Hand Pies:
- Heat the oven to 350 degrees and line a baking sheet with foil.
- Put the butter in a small saucepan set over medium heat. Cook the butter until it is golden brown; watch carefully – you want the butter to brown but not burn. Remove from the heat and stir in the fresh sage leaves.
- Slice the peel from the butternut squash and remove the seeds from the center. Cut the squash into small cubes – about 1/2-inch thick. Add the cubes to a bowl, pour the sage butter over the top and toss to coat the squash in the butter.
- Spread the squash out onto the baking sheet and sprinkle with a generous amount of salt. Roast in the preheated oven until the squash is very tender, about 20-30 minutes, depending on the size of the cubes. Let the squash cool before using in the hand pies.
- Line a large baking sheet with parchment paper and remove the pastry dough from the refrigerator.
- Roll the dough out to an 1/4-inch thickness on a floured work surface. This is a sticky dough; flour the surface of the dough and the work surface as necessary to keep it from sticking. Using a large 4 & ½-inch round pastry cutter, cut out as 12 circles, re-rolling the scraps as necessary. (Can also use a wide rimmed drinking glass.)
- Lay the circles on the parchment lined baking sheet and distribute the cheese, ham, green chilies, and butternut squash amongst the pastry circles, layering the ingredients on one side of the circles. Fold the dough over the filling to form a half moon shape, press the edges together gently with your fingers, then press the edges together with the tongs of a fork to seal.
- Cover the pies loosely with plastic wrap and refrigerate for at least 30 minutes, and up to 12 hours.
- Preheat the oven to 375 degrees.
- In a small bowl, whisk together the egg and teaspoon of milk. Remove the pies from the refrigerator and brush the tops of the pies with the egg mixture, using a pastry brush.
- Bake the pies for 35-40 minutes, turning the sheet around in the oven about halfway through baking, until the crust is golden.
Keywords: hand pies, ham and cheese, butternut squash, appetizer, party food, pie recipe, savory pie