Roasted Squash and Fennel Handpies
Updated: Apr 22, 2020
Try out this new recipe by our favourite market goer, Robyn Salguero, who was inspired by the abundance of veggies this autumn season. These gorgeous little triangular pies contain a wonderful autumnal combination of roasted squash, fennel and garlic with a faint aroma of basil. Make sure you use a pumpkin with less moisture so the dough doesn’t get soggy. Kuri or buttercup squash is very good here.
Shout out to Heart Acre Farms for the fennel and basil, Natural Collective for the kuri squash, and feta cheese from Vegan Fromagerie.
220 g (approx. 1 ½ c) bread flour
½ tsp salt
½ tsp yeast
1/3 c. warm water, approx.
2 tbsp olive oil
1 ½ lb kuri or buttercup squash (weight before trimming), about 1/2 squash
1 fennel bulb, sliced into slim wedges
1 garlic clove, crushed to a paste with 1/2 tsp salt
1 tbsp olive oil
¼ c. feta cheese, crumbled
3 tbsp fresh basil or oregano leaves, chopped
2 tbsp toasted pumpkinseeds, roughly chopped
Salt and pepper, to taste
For the dough: place the flour and salt in a large mixing bowl. Dissolve the yeast with the water, allow to froth for a minute or so, then add the oil and mix well. Pour the water into the flour mix a bit at a time, stirring to combine. When all the water is added, transfer to a lightly floured surface and knead well. If the dough is still sticky, add some extra flour, or add a bit more water if a bit crumbly. Knead for about 5 minutes, until soft, smooth, and elastic and no longer tacky. Cover with plastic and set aside.
Meanwhile, heat the oven to 425 degrees. Peel and remove the seeds from the squash and cut into rough 2” chunks. Trim the fennel bulb of the fronds (reserve for another use), slice in half, and cut into wedges. Toss the squash and fennel with the garlic paste and olive oil. Place on a baking sheet for about 25 minutes, or until soft. Remove and allow to cool slightly, the coarsely mash with a fork so you still have a bit of chunky texture. When completely cool, gently stir in the feta, herbs, and pumpkinseeds.
Divide the dough into 18 even balls. On a lightly floured surface, roll each ball into a rough circle about 3” in diameter. Place 2 scant tbsps of filling in the center of the dough and spread and shape it into a rough triangle. Moisten the edge of the dough with a bit of water, then pinch the dough shut in the shape of the triangle, beginning by pinching the edges at three equidistant points (12, 4, & 8 o'clock) and continuing pinching along the pastry, ending with all three points meeting evenly in the middle. Seal well. Repeat with the remaining pies
Place the triangles on a baking tray lined with parchment paper, and bake for about 10-15 minutes, until the dough has become light golden brown but is not completely crisp. Serve warm or at room temperature.
Get many of these ingredients and much more at the South Osborne Farmers' Market, open every Wednesday, 4-8pm until September 25. Located at the Lord Roberts Community Centre (725 Kylemore Ave).
And stay tune for more festive recipes by Robyn or @allegra.eats.the.world.