Winter Squash and Goat Cheese Pockets

These are lovely savory little hand pies....perfect for appetizers and great for football-watching snacks. So many different ways to put them together, too. You can make the crust from scratch, or use packaged. You can make them small (one mouthful) or bigger...two bites. You can make them with any kind of squash: butternut, acorn, pumpkin, and you can even use canned pumpkin if you're in a pinch. (I used acorn squash) I like goat cheese, so did use that, which married nicely with the squash, but I suppose you could use any cheese you like. Super recipe for fall!

Winter Squash and Goat Cheese Pockets
Adapted from Give Me Flour

Ingredients:
For the dough:
2 cups flour
1 and 1/3 stick of unsalted butter
1 teaspoon salt
1 teaspoon garlic powder
black pepper
1 egg, beaten
3 tablespoons heavy cream

For the filling:
1 1/2 cups squash puree
1/2 small onion
2 tablespoons olive oil
2 garlic cloves, chopped
1/2 tablespoon fresh sage, chopped
1/2 teaspoon nutmeg
salt and pepper

4 ounces goat cheese

Method:
For the dough:
Note: I made the dough in my food processor, pretty much followed how I usually make crust, but used this recipe.
Place flour, salt and butter in a big bowl. Work with your fingertips or with a pastry blender until the mixture resembles coarse meal.  You want to keep some visible pieces of butter
Beat together egg and 3 tbsp of cream. Pour the mixture into the dry ingredients.
Using your fingertips, mix them smoothly by making circular movements. Don’t knead the dough. The dough should get together quickly and if it doesn’t happen, add one more tbsp of cream.
Don’t worry about spots, visible pieces of butter and stripes of cream; they are a good sign. Press to form a ball, cover with plastic film and keep on the fridge for at least 15 minutes.

For the filling:
If using canned pumpkin puree:
Sauté chopped onions and garlic in olive oil. Add all ingredients, mix well and let it cool completely before using.

If you are using fresh squash:
Cut squash in quarters, scoop seeds out and cut each quarter in half. In a big bowl, mix the slices with other ingredients. Arrange everything in a baking sheet and bake it for 30 min. or  until tender and the skin comes out easily.  Puree pulp and let it cool completely before using.
Preheat oven to 350F°. Cut the cheese in approximately 24 pieces. (I didn't make that many)

Place dough in a floured surface and roll it out into a 1/8 inch thin layer. Using a 4 inch round cookie cutter cut the dough into circles. Place the squash filling in the center of the circle, place a piece of cheese on top. Dip your finger in some water and spread it around the outer edge of the circle and then fold the dough over into a semicircle. Press the edges and arrange  in a baking sheet.  It makes approximately 24 pies. 
Note: I must have used a slightly bigger cutter as I didn't get nearly that many.
Brush with egg wash, sprinkle with sesame seeds and bake for 30 minutes or until golden in color.