Sweet garden peas and rich butternut squash fill these delightful mini pies, which you can make using store-bought dough to save time.
Ingredients
For the Filling:
- Butternut Squash: Diced (amount as needed; enough to fill the dough rounds)
- Olive Oil: For roasting
- Salt: To taste (for both roasting and filling)
- Melted Butter: 1 tablespoon
- Peas: ½ cup
- Curry Powder: 1–2 tablespoons (adjust to taste)
- Pepper to taste
For the Dough:
- Store-Bought Pie Dough: Use a pre-made dough; cut into 3- or 4-inch rounds
- Egg Wash: For brushing (typically beaten egg mixed with a little water)
- For Finishing:
- Flaky Salt and Pepper: For sprinkling on the assembled pies
For the Dipping Sauce:
- Plain Greek Yogurt: As desired for serving
- Grated Cucumber: Quantity per your preference
- Lemon Juice: A drizzle, to taste
- Salt: A pinch
Instructions
- Roast diced butternut squash with a bit of olive oil and salt until tender. Cool slightly and mash until slightly chunky.
- Add melted butter, peas, and curry powder, plus additional salt and pepper to taste. Set filling aside to prepare dough rounds.
- Cut out 3- or 4-inch rounds from store-bought pie dough using a knife and small bowl.
- Put a tablespoon or so of filling in each dough round. Brush edges with egg wash and fold over to make a semi-circle. Crimp edges to seal tightly with a fork or your fingers and brush the entire pie with egg wash. Sprinkle with flaky salt and pepper.
- Bake at 425 degrees Fahrenheit for 40-50 minutes or until deeply golden brown. Add grated cucumber, lemon juice and a pinch of salt to plain Greek yogurt and serve as a dipping sauce on the side of the pies.