Butternut-Squash Jam Hand Pies with Smoked Paprika

Preheat oven to 190C. Peel and cube the butternut squash into 2cm pieces. Spread on a baking tray in a single layer.

Dot the squash with 30g butter, then sprinkle over brown sugar, smoked paprika, cinnamon, nutmeg, and salt. Toss to coat evenly.

Roast for 25-30 minutes, until the squash is completely tender and caramelised at the edges. The edges should be golden and slightly sticky.

Transfer the roasted squash to a heavy-based saucepan. Mash with a fork or blend briefly until you have a thick, spreadable jam-like consistency. It will thicken further as it cools. Set aside to cool completely before using.

On a lightly floured surface, roll out the shortcrust pastry to 5mm thickness. Using a 12cm round cutter, cut out 12 circles, re-rolling trimmings as needed.

Place 2 tablespoons of the cooled butternut-squash jam in the centre of each pastry circle. Fold the pastry over to create a half-moon shape.

Press the edges firmly with a fork to seal, then crimp decoratively if you like. Place on a baking tray lined with parchment.

Crack the egg into a small bowl and beat until combined. Brush the tops of the hand pies generously with egg wash, then sprinkle each with a pinch of white sugar.

Preheat oven to 180C. Bake the hand pies for 18-22 minutes, until the pastry is cooked through and deep golden at the edges.

Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire cooling rack. The jam filling will be very hot — let them cool to warm or room temperature before serving.

These hand pies are best served warm, on the day they are made. A cup of proper vanilla custard would not go amiss alongside, if you fancy.