Cheesy Curried Squash And Black Bean Hand Pies

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



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.

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.