Great flavor combo for a chilly fall night!

For the pastry

• 1/2 cup cold water

• 2 tbsp cider vinegar

• 1/2 cup ice

• 1 2/3 cups unbleached all-purpose flour

• 1/2 tsp kosher salt

• 2 tsp granulated sugar

• 11 tbsp cold unsalted butter, cut into 1/2-inch pieces

For the pumpkin pot pies

• 8 oz pumpkin or butternut squash, cut into 1/2” cubes (about 2 cups)

• 2 tbsp extra virgin olive oil, divided

• kosher salt

• freshly ground black pepper

• 8 oz thick cut bacon, raw (about 4 slices)

• 2 shallots, finely chopped (about 1/2 cup)

• 2 celery stalks, diced

• 2 garlic cloves, minced

• 1 tsp fresh sage, chopped

• 6  tbsp butter

• 6 tbsp all- purpose flour

• 4 cups (one 32-oz carton) low sodium chicken broth

• 1 (15-oz) can cannellini beans, drained and rinsed

• 1 egg, beaten, for egg wash

Click HERE for the instructions