Cheesy Curried Squash and Black Bean Hand Pies

By: Instant Culinary Team

Cheesy Curried Squash and Black Bean Hand Pies
cuisine icon Cuisine
American
cuisine icon Course
Appetizer, Lunch, Side Dish
cuisine icon Difficulty
Medium
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
16 servings, air fry, air fryer, american, appetizer, apple cider vinegar, butternut squash, can black beans, cheddar cheese, cook 50 min, course ground salt, curry powder, deseeded and diced, drained and rinsed, eggs, heavy cream, Instant Culinary Team, lunch, medium, olive oil, plus more for dusting, prep 20 min, salt, sheets frozen puff pastry, shredded, side dish, thawed, vegetarian, vortex air fryer, vortex air fryer oven

prep icon Prep Time
20 min
cook icon Cook Time
50 min

serving icon Servings
16 Servings
Ingredients
  • 3 ½ cups butternut squash, deseeded and diced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 tsp curry powder, plus more for dusting
  • 2 tbsp apple cider vinegar
  • 14 oz can black beans, drained and rinsed
  • 1 cup cheddar cheese, shredded
  • 4 sheets frozen puff pastry, thawed
  • 2 eggs
  • 1 tbsp heavy cream
  • 1 tbsp course ground salt
Instructions
  • In a medium mixing bowl, toss cubed butternut squash with olive oil, salt, and curry powder.
  • Air Fry squash at 400°F for 10 Minutes, or until golden brown.
  • Return cooked squash to the same mixing bowl and add apple cider vinegar. Using a fork, crush the squash into a rough mash. Add the drained black beans and cheddar cheese. Stir to combine. The cheese will begin to melt from the residual heat from the squash.
  • Cut the puff pastry into 3.5x3.25 rectangles making 8 rectangles for each puff pastry sheet, 32 rectangles in total. Half of these rectangles will be the bottom and the remaining half will be the top of each hand pie.
  • Line up all the bottom rectangles and spoon 2 tbsp of the squash filling in the center of each rectangle. Continue until all are topped.
  • In a small bowl, whisk together eggs and heavy cream until smooth.
  • With a pastry brush, brush the edges of the bottom rectangles with the egg wash around the squash filling. Top each bottom rectangle with a top rectangle. Using a fork, crimp all four sides to seal the hand pie. Brush the tops of each sealed pie with the egg wash and sprinkle with curry powder and course ground salt.
  • Air Fry at 350 for 7-10 Minutes, or until golden brown. Repeat in batches until all hand pies are cooked. Allow to cool slightly before serving.
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