Flaky Savory Squash Hand Pies

Why These Hand Pies are Great

Savory squash hand pies are not an everyday dinner, and that is exactly what makes them special. They take a little time, a bit of rolling and filling, and a few simple steps, but the result is far more satisfying than anything from the freezer aisle. Each hand pie is wrapped in a flaky crust and filled with a warm, seasonal mixture that tastes homemade from the first bite.

The heart of this recipe is the contrast of flavors. Sweet butternut squash and apple pair beautifully with onion, kale, herbs, and savory sausage. A small amount of flour and chicken stock brings the filling together so it stays moist without becoming loose. These hand pies work well as a main dish, a hearty side, or a cozy snack, especially during fall and winter when squash is at its best. Serve them warm with a bowl of soup for a comforting meal.

Squash Hand Pies Ingredients

• Pie dough is essential for a flaky, tender hand pie. Homemade pie dough gives the best flavor and texture, though store-bought dough can be used when needed.
• Butternut squash adds natural sweetness and a hearty texture. Its dense flesh cooks down just enough while still holding its shape in the filling.
• Frozen kale brings in greens without overpowering the recipe. It blends easily into the squash, apple, and sausage mixture.
• Apples add a bright balance of tart and sweet. They also keep some texture after sautéing, which makes the filling more interesting.
• Flour helps thicken any extra moisture in the skillet. Cooking it briefly removes the raw flour taste.
• Chicken stock gives the filling just enough moisture so it is cohesive and flavorful rather than dry or pasty.

The full amount of each ingredient can be found in the recipe card below.

How to Make Squash Hand Pies

Step 1: Prepare the sausage – Cut the sausage into small, bite-sized pieces. Heat a neutral oil in a skillet, then add the sausage and cook until browned on the outside. This browning adds flavor to both the sausage and the filling. Once cooked, transfer the sausage to a plate and set it aside. Keep the flavorful oil in the skillet, unless there is more than about two tablespoons.

Step 2: Add the squash, apples, and onion – Peel and seed the butternut squash, then dice it into small pieces so it cooks evenly. Dice the onion and apple into similar bite-sized pieces. The apple peel may be left on or removed. Add the squash, apple, and onion to the skillet and cook until softened and lightly browned.

Step 3: Add the kale and seasonings – Once the squash is tender, stir in the frozen kale. Add kosher salt, black pepper, fresh thyme leaves, and garlic granules. Stir for about a minute so the seasonings coat the vegetables and the flavors begin to blend.

Step 4: Add the flour and stock – Sprinkle flour over the squash mixture and stir until it disappears into the vegetables. Pour in the chicken stock and continue stirring. Let the mixture simmer until it thickens and holds together. Remove the skillet from the heat, stir the browned sausage back into the filling, and let everything cool before assembling the pies.

Step 5: Prepare the dough – Work with one portion of pie dough at a time. Roll the dough to about ¼ inch thick and cut out 5-inch circles using a bowl, cutter, or another round object. Gather and reroll scraps as needed. Repeat with the remaining dough until you have enough rounds for the hand pies.

Step 6: Fill the dough – Spoon about two tablespoons of cooled filling onto each dough circle. Add a small sprinkle of Parmesan cheese. Beat an egg with water to make an egg wash, then brush one edge of the dough. Fold the dough over the filling to form a half moon, press the edges together, and seal with the tines of a fork. Place each hand pie on a parchment-lined baking sheet. Brush the tops with egg wash, cut a small vent in each pie, and sprinkle with more Parmesan cheese.

Step 7: Bake the hand pies – Bake the hand pies in a preheated 375°F oven for 20 to 24 minutes, or until the crust is golden on the top and bottom. Let them cool for a few minutes before serving so the filling can settle.

Recipe Tips

• The filling is ready when it has thickened and holds together. It should look like a rich, thick gravy coating the squash, apples, greens, and sausage.
• Let the filling cool completely before adding it to the dough. Warm filling can soften or melt the butter in the crust, which may reduce flakiness.
• Pie dough works well for hand pies because the butter creates steam pockets as it bakes, producing tender, flaky layers.
• A 5-inch round is a good size for these hand pies. A cereal bowl often works well as a guide if you do not have a cutter.
• If the dough becomes too warm while shaping the pies, chill it briefly in the freezer before continuing.

More Fall Recipes

• Apple cider quinoa kale salad
• Savory roasted squash galette
• Pork chops with quick applesauce
• Kielbasa with cabbage and apple
• Chicken and curried lentils harvest bowls
• Slow cooker chili
• Pork chops with cabbage and apples
• Harvest skillet pizza
• Sausage and butternut squash pasta

Have I Convinced You to Make This Recipe?

If you are looking for a cozy fall recipe with a flaky crust and a savory seasonal filling, these squash hand pies are a wonderful choice. They are satisfying enough for a meal, easy to serve by hand, and full of the comforting flavors of butternut squash, apple, sausage, thyme, kale, and Parmesan.