Haunted Mansion Hand Pies

Makes ten 2 1/2 x 4” hand pies

Ingredients:

• 10-oz bag frozen butternut squash cubes
• 4 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 1 tablespoon dried thyme
• 1/2 teaspoon dried sage
• 8 ounces cremini mushrooms, sliced
• 1 tablespoon unsalted butter
• 10 frozen chopped spinach, thawed and drained
• 1 1/2 cups gruyere cheese, grated
• 2 boxes of frozen double pie crust, thawed
• 1 egg beaten
• 1 tablespoon cold water
  

Equipment:

• Haunted Mansion Cookie Cutter
  
  

Instructions:

1. Roast squash – Preheat the oven to 450ºF. Place the squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 15-18 minutes or until soft when pierced with a fork. 

2. Prepare filling – Meanwhile, add 2 tablespoons olive oil to a large skillet over medium-low heat. Add the onions and season with salt and pepper. Cook 10 for around 10 minutes until soft and translucent, stirring frequently. Add the garlic, thyme, and sage and continue to cook, stirring, for one minute. Transfer the mixture to a small bowl.

3. Saute mushrooms – Add a tablespoon each of butter and olive oil. Once melted, add sliced cremini mushrooms. Saute, stirring until soft and browned, around 7 minutes. 

4. Combine filling – Add the cooked squash, onion mixture, and thawed and drained spinach to the mushroom mixture. Allow to warm through for 2-3 minutes. Remove from heat and add to a mixing bowl. Allow to cool for a few minutes and stir in cheese. Set aside.

5. Prepare dough – Place two thawed pie crusts on a lightly floured surface. Dough should be around ¼” thick.  Cut out 10 shapes using the Haunted Mansion cookie cutter. Set aside. Add unused pie crust dough to the remaining two thawed pie crusts. Roll out to 1/2” thickness. Cut out 10 shapes from the thicker crust, gently imprinting with the Haunted Mansion cookie cutter.

6. Assemble hand pies – Add filling to the center of the thinner shapes leaving a little space around the edges. In a small bowl, whisk together the egg and water. Brush a bit of the egg wash onto the edges of the filled pastry, then top with one of the thicker imprinted shapes. Repeat with the remaining dough. Gently seal the edges by pinching together. Using a toothpick, add small vent holes to the bottom of the pies. Baste the tops of each hand pie with egg wash.

7. Bake – Preheat oven to 425ºF. Bake 20-25 minutes or until golden brown. Remove from oven and allow to cool on a cooling rack. Serve warm with blackberry ghost salad.