For the last autumn weekend of 2020 I thought I would kick it off by sharing these Butternut Squash and Sweet Potato Hand Pies.

Made with ready rolled puff pastry and filled with with some roasted spiced butternut squash and sweet potatoes that I had in the freezer, these hand pies were incredibly easy to make.

They're the perfect last taste of autumn and I hope you give them a try!

INGREDIENTS

Two Packets Ready Rolled Puff Pastry

1 Egg

For the filling:

1 Brown Onion

1 Sweet Potato

1/2 Butternut Squash

1/2 Red Chilli

1 1/2 Cloves of Garlic

3 Tablespoons of Tomato Puree

METHOD

Preheat your oven to 200ﾟC.

Slice the onion and put in a large baking tray.

Peel and dice the butternut squash, sweet potato and garlic cloves and add to the baking tray.

Deseed and finely dice the chilli. Add it to the baking tray with a tablespoon of ground cumin, a glug of olive oil and a large pinch of salt and pepper.

Toss everything together and place the baking tray into the oven for approximately 45 minutes to an hour.

Take the vegetables out of the oven.

Cut each pastry sheet into 8 rectangles. You should end up with 16 pastry rectangles in total.

Add 2 tablespoons of the butternut squash and sweet potato filling to the centre of 8 of the rectangles.

In a small bowl crack your egg and whisk it to form the egg wash. With a pastry brush egg wash the edges around a filling.

Place an unfilled pastry rectangle over each of the filled rectangles. Press down on the edges.

Cut off any extra pastry and egg wash the top of each pie. Cut to slits into the top of each pie to let the steam out.

Place on a baking tray in the oven for 15 to 20 minutes.

Leave cool slightly, then enjoy!