Let’s do some Thanksgiving food today. These hand pies are super easy and I made them as a test run for the big day.
You know what it’s like with kids. They see the huge spread and you hear, “There’s nothing to eat”.
This year, I’m getting clever with the veggie side dish by slipping them in a hand pie. Everyone knows kids love small bites, right? I’m pretty sure if I stuffed a regular sized pie with roasted butternut squash and carrots and handed a slice of it to one of my boys, it would be pushed backed at me faster than the words “Uh, no thank you”.
Admittedly, I was that kid—heck, up until a few years ago, I was that kid in adult form. Yes, I’m a picky eater, but I’m getting so much better. . . look mom—I’m eating veggies of all sorts.
Speaking of veggies, I kept the butternut squash and carrot filling simple with a fast butter saute alongside some thyme and leeks then into the oven for a quick roasting. Sure, you can skip the saute portion and go straight to roasting, but don’t. The butter, leek and thyme gives the filling a rich flavor.
If you aren’t into these veggies, use what you like and then stamp out some pie crust and get filling. These go quick, and not so coincidentally, they are also very popular with adults. Ah-hem, I can vouch for that.