2 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoons fine-grain sea salt
2 sticks unsalted butter, very cold
3/4 cup cold water, plus 2 tablespoons
1/2 small butternut squash (weighing 1/2 pound)
2 tablespoons light brown sugar
1 large egg
1 teaspoons ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cloves
Pinch of salt
1 large egg
Egg Wash and etc.:
1 large egg, plus 1 tablespoon beaten
2 tablespoons coarse sugar
1. In a large bowl, combine the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Transfer to the freezer to chill for 5-7 minutes. Meanwhile, measure out your cold water and add a few ice cubes.
2. Working quickly, and using your hands, break the butter bits into the flour until they resemble the size of small peas. Add 1/2 cup of water and mix using your hands. This is a little bit of a messy process but it goes quickly! The mixture will be super crumbly at this point. From here, add 1 tablespoon of water at a time until the dough comes together. I ended up adding about 4 more tablespoons of water, equaling the measurement above. This may vary for you. The dough shouldn't be too wet, it's fine if it's a little crumbly. The moisture will distribute throughout the dough while it's chilling out in the fridge. Lightly dust your counter or work space, and dump the dough onto it. Knead a few times more until it comes together and divide the dough, forming two discs. Wrap both discs in plastic and transfer to the refrigerator to chill for 1 hour.
3. Phew! Pie dough is done! Time to work out the filling. Preheat your oven to 375F. On a lined baking sheet, place the butternut squash face down and transfer to the oven to cook for 30 minutes, or until tender.
4. Scoop out the butternut squash and place in a bowl (you can discard the seeds). Add the brown sugar, cinnamon, ginger, cloves and salt. Do a little taste test to see if you want more sugar or more spices. I liked it like this. Add the egg and mix until thoroughly combined. Set aside.
5. Generously flour your counter or work space and rolling pin. Unwrap the first disc of dough and place it onto your counter. Flatten the dough slightly, rolling it outward in each direction. Pick up the dough and rotate it. Repeat the process of rolling it outward in each direction, and rotating every few moments, until you have a sheet that's about 1/8-inch thick. Cut out circles using a 3 1/2-inch cookie cutter. Transfer the pastry circles to a baking sheet and place in the fridge until you're read to use. Repeat the whole process with second disc. You should have about 24 circles. Discard the dough scraps (or bake them up separately for a snack!).
6. To assemble the hand pies: place a scant teaspoon of the filling onto the center of 12 of the pastry circles. Wet your index finger with water and run it along the outside rim of each pastry circle. Top each pastry circle with filling with another pastry circle. Crimp the edges using a fork until they are sealed.
7. Transfer the hand pies to a parchment lined baking sheet and place the baking sheet in the refrigerator for 45 minutes. Preheat the oven to 400F.
8. Take the hand pies out of the fridge and brush with egg wash. Top with a sprinkling of coarse sugar and bake for 15-17 minutes, and until golden brown.
Yields 12 hand pies