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Butternut Brandy Hand Pies


  • Author: Streusel
Scale

Ingredients

1 heaping cup of cubed raw butternut squash

2 to 3 T. apple brandy

1/4 c. brown sugar (loose)

1/2 recipe of Pâte Sucrée dough

1 egg + 1 T. water (beaten for wash)

2 T. sparkling sugar


Instructions

  1. If using frozen dough, thaw overnight in the refrigerator before making these.
  2. Pull the dough out of the refrigerator to come to almost room temperature while the squash cooks.
  3. Pre-heat the oven to 350 degrees fahrenheit.
  4. Place the cubed raw butternut squash in the instant pot with 1/4 c. of water.
  5. Pressure cook for 10 minutes.  Naturally release for 5 minutes.
  6. Spoon the squash to a bowl, trying not to transfer any of the liquid.
  7. Mash the butternut squash with a fork until well mashed.
  8. Add in the brandy and sugar and stir generously.  Set aside to cool.
  9. Roll out the dough on a generously floured board to slightly bigger than 12 x 12 inches.
  10. Trim the edges to create straight edges.
  11. Cut the dough into 4 sections each approximately 6 x 6 inches.
  12. Add 2 T. of butternut squash mixture to the dough (slightly off center).
  13. Fold the edge that is farthest from the dollop of butternut mixture over the mixture and crimp with a fork on the three open edges to seal.
  14. Slit the top and brush with the egg wash.
  15. Generously sprinkle with the sugar.
  16. Bake for 20 minutes or until the edges are brown and the center is firm to the touch.
  17. Remove from oven and let cool for 10 to 15 minutes before serving.