Butternut Squash Hand Pies Recipe

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Ingredients

all-butter pie pastry of your choice (enough to to make 1 double-crust 10-Inch pie)
3/4 pound peeled butternut squash (cut into 3/4-inch dice)
2 carrots sliced into ½-inch rounds)
2 tablespoon olive oil
salt and pepper (as needed)
3 clove garlic (peeled)
¼ cup loosely packed, finely grated Parmesan cheese
3 tablespoon lightly toasted pine nuts
2 tablespoon freshly squeezed lemon juice
1 pinch cayenne pepper
3 ounce taleggio cheese (cut into twelve ¼ oz slices) or more to taste
egg yolk mixed with 1 teaspoon water (as egg wash)

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