Cheesy Curried Squash and Black Bean Hand Pies
Return cooked squash to the same mixing bowl and add apple cider vinegar. Using a fork, crush the squash into a rough mash. Add the drained black beans and cheddar cheese. Stir to combine. The cheese will begin to melt from the residual heat from the squash.
Ingreadient
- 3 ½ cups butternut squash, deseeded and diced
- 1 tbsp olive oil
- 1 tsp salt
- 2 tsp curry powder, plus more for dusting
- 2 tbsp apple cider vinegar
- 14 oz can black beans, drained and rinsed
- 1 cup cheddar cheese, shredded
- 4 sheets frozen puff pastry, thawed
- 2 eggs
- 1 tbsp heavy cream
- 1 tbsp course ground salt
Direction
- n a medium mixing bowl, toss cubed butternut squash with olive oil, salt, and curry powder.
- Air Fry squash at 400°F for 10 Minutes, or until golden brown.
- Return cooked squash to the same mixing bowl and add apple cider vinegar. Using a fork, crush the squash into a rough mash. Add the drained black beans and cheddar cheese. Stir to combine. The cheese will begin to melt from the residual heat from the squash.
- Cut the puff pastry into 3.5x3.25 rectangles making 8 rectangles for each puff pastry sheet, 32 rectangles in total. Half of these rectangles will be the bottom and the remaining half will be the top of each hand pie.
- Line up all the bottom rectangles and spoon 2 tbsp of the squash filling in the center of each rectangle. Continue until all are topped.
- In a small bowl, whisk together eggs and heavy cream until smooth.
- With a pastry brush, brush the edges of the bottom rectangles with the egg wash around the squash filling. Top each bottom rectangle with a top rectangle. Using a fork, crimp all four sides to seal the hand pie. Brush the tops of each sealed pie with the egg wash and sprinkle with curry powder and course ground salt.
- Air Fry at 350 for 7-10 Minutes, or until golden brown. Repeat in batches until all hand pies are cooked. Allow to cool slightly before serving.
