Directions

For the crust:

In a food processor fitted with the pastry blade, combine the flour, granulated sugar, and salt and pulse a few times to combine. Add the butter and pulse again, until the mixture resembles fine gravel. Add the ice water a few tablespoons at a time and pulse until the dough comes together and forms a ball. Remove the dough from the food processor and divide it in half. Shape each piece into a disk and wrap in plastic. Refrigerate for at least 30 minutes.

For the filling:

Preheat oven to 400 degrees.

Cut the squash into 1 inch cubes. On a baking sheet lined with parchment paper, toss the squash and shallots with olive oil, salt and pepper. Roast in the oven for about 20-25 minutes, or until edges are golden brown.

In a bowl, combine the puree, goat cheese and shallots. Then fold in the roasted squash.

In a separate bowl combine egg white with one tablespoon of water. Set aside.

To assemble:

Preheat the oven to 425°F.

Line a large baking sheet with parchment paper.

Remove the dough disks from the refrigerator. Let them come to room temperature for about 10 minutes.

On a lightly floured work surface, divide each dough disks into quarters.

Work with 1 quarter at a time, keeping the remaining quarters covered with plastic wrap. Divide each quarter into 6 equal pieces. Roll each piece into a ball and then, using a floured rolling pin, roll each ball into a 4-inch circle.

Working with 1 dough circle at a time, heap about 1/2 tablespoons of the filling into the center. Brush the edge of the dough with egg wash, then fold the dough to meet in the middle and seal the edges by pressing with your fingers. Place the hand pie on the parchment-lined baking sheet and keep covered with the plastic wrap while you fill and seal the remaining hand pies.

Bake the hand pies for 10 minutes, then reduce the oven temperature to 350°F. Bake until the crust is golden brown, about 15 minutes. Transfer the hand pies to a wire rack and let them cool slightly before serving.

Serve with Honey Dijon Sauce.

In a small saucepan over medium high heat, heat 1/8 inch of grapeseed oil. Add sage and once the leaves start to bubble, fry for 10-15 seconds. Carefully remove from oil and place on a paper towel lined plate.

In a bowl, combine honey, dijon and salt. Crumble in about four of the sage leaves, leaving a few for garnish.