Cheesy Curried Squash and Black Bean Hand Pies

INSTRUCTIONS

1. In a medium mixing bowl, toss cubed butternut squash with olive oil, salt, and curry powder.
2. Air Fry squash at 400°F for 10 Minutes, or until golden brown.
3. 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.
4. 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.
5. 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.
6. In a small bowl, whisk together eggs and heavy cream until smooth.
7. 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.
8. 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.