Directions

1. Defrost 2 packages of frozen puff pastry according to instructions.

2. Preheat the oven to 400°F.

Prepare Filling

1. Cut peeled butternut squash and carrots into ¼ inch cubes. Set aside.

2. Mince onions and garlic. Set aside (OK to mix together).

3. Mince mint and parsley. Set aside (OK to mix together).

4. In a small bowl, make a slurry by whisking 2 TBSP water into 1 TBSP flour. Set aside.

Cook Filling

1. Heat 2 TBSP olive oil in a large skillet over medium heat. Add minced onions and garlic and sauté, stirring often, until translucent, 3-4 minutes.

2. Add ground meat or garbanzo beans to onion and garlic mixture.

3. If using meat, cook, stirring often to break up meat, until cooked through.
4. If using garbanzo beans, smash beans with the back of spatula or a large spoon. Cook, stirring often, 1 minute.

5. Add 1 TBSP tomato paste, 1½ TBSP Masi Masa Ras El Hanout Spice Blend, a pinch of kosher salt and a crack of black pepper. Mix until fully incorporated into meat or garbanzo beans.

6. Add butternut squash, carrots, and 1 cup broth. Cook at a gentle simmer, stirring occasionally, until butternut squash is tender (7-8 minutes).

7. Add flour slurry, chopped herbs, 1 tbsp honey (if using), and ½ cup frozen peas. Cook, stirring occasionally until the sauce thickens.

8. Remove skillet from heat and allow the filling to cool for 10 minutes. While the filling is cooling, prepare puff pastry and egg wash.

Prep Egg Wash & Pastry

1. In a small bowl, whisk together one egg and 3 TBSP of water. Set aside.

2. Roll out 4 sheets of puff pastry on a floured surface until it measures 12”x12” square. Cut each pastry sheet in quarters, to make 16 4” squares.

Fill Pastry (8 large hand pies)

1. Place 8 pastry squares on a parchment-lined baking sheet and divide filling evenly between them, being careful to allow enough of an edge of pastry all around to seal.
2. Brush egg wash along the edges of the pastry squares and top with another pastry square. Seal edges by pressing with the tines of a fork.
3. Brush tops of filled hand pies with egg wash, and cut a small “x” in the top to let them steam out while baking.

Fill Pastry (16 small hand pies)

1. Working on your flour-dusted counter, divide filling evenly onto the bottom corner of all 16 squares of pastry, being careful to allow enough of an edge of pastry all around to seal.
2. Brush egg wash along the edges of the pastry and fold in half diagonally to make a triangle. Seal edges by pressing with the tines of a fork.
3. Place filled hand pies on a parchment-lined baking sheet, brush with egg wash, and cut a small slit in the top to let the steam out while baking.

Bake

1. Bake for 20 minutes or until golden brown (check at 15 minutes).
2. Remove from the oven and allow to cool for 5 minutes. Serve and enjoy!