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1
In the bowl of a food processor, stir together the flour and salt.
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2
Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.
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3
Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.
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4
Dump the dough onto a work surface, press it together, then divide it in half.
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5
Press each half into a disk, then place the disks in a large zipper-top plastic bag.
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6
Refrigerate the dough for at least 30 minutes or as long as 1 day.
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7
Heat the oven to 425 degrees F and arrange a rack in the middle.
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8
Place the butternut squash cubes on a large rimmed baking sheet.
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9
Sprinkle with the cumin, coriander, a large pinch of salt, and red pepper flakes to taste.
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10
Drizzle with a little olive oil.
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11
Toss to coat evenly, then spread in a single layer.
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12
Roast until tender and caramelized, turning occasionally, about 20 minutes.
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13
Let cool completely before using.
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14
Reduce the oven heat to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
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15
Divide the chilled dough into 8 to 10 pieces.
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16
On a floured work surface, roll out each piece of dough into a circle about 18-inch thick.
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17
Place the circles on the baking sheet and refrigerate for about 10 minutes.
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18
Brush a thin layer of the egg mixture across half of each circle.
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19
Divide the roasted squash among the dough circles, placing it in the middle of the circle.
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20
Sprinkle each with some of the goat cheese, dividing it evenly.
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21
Fold the dough over the filling to make a half moon.
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22
Trim off any excess dough, making sure to leave enough of a margin to seal.
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23
Press the edges with a fork to seal.
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24
Transfer the hand pies to the prepared baking sheet, arranging them evenly.
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25
Place in the freezer for 5 minutes.
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26
Brush the tops with the remaining egg mixture, thenusing the tines of the forkpoke vents in the top of each hand pie.
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27
Bake until puffed and golden brown, about 25 to 30 minutes.
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28
Let cool slightly before serving.
