Two Cups Flour

Cook Fillings
2 Roast Butternut Squash, by slicing squashes in half lengthwise. Scrape out seeds, lightly coat flesh with olive oil and place on baking sheet. Season lightly with salt and pepper.
3 Bake at 400 F (200 C) for about 20 minutes until flesh is tender. Remove from oven.
4 Let squash cool for about 15 minutes. Cut flesh away from skin and then cut into small cubes. Set aside.
5 Meanwhile, in a medium skillet on medium-high heat, cook pork sausage until brown. Drain grease and set aside.
Hot Water Crust Pastry
8 Place ramekin top side down on a piece of parchment paper, draw a circle around with a pen around the ramekin. Cut out the circle and save for later to measure pastry lid.
9 Whisk together measured and sifted flour in a medium bowl.
10 In a medium saucepan, bring butter and water to high heat and boil.
11 Remove pan from heat, add flours and salt and stir with wooden spoon or rubber spatula until a dough forms. You may need to press dough against the sides to pack it together. 
12 Turn dough out onto a floured surface and knead with hands until smooth and elastic (3-4 times). Dough will be HOT, so use plastic gloves or knead then release and continue.
13 Weigh you dough ball and divide into four equal pieces.
14 Place a piece of parchment paper down onto work surface. 
15 Take one dough ball and flatten into a oval with hands, then lay an additional piece of parchment paper on top.
16 Roll dough between the two pieces of paper into a circle, with a rolling pin until it reaches 3mm in thickness or 1/8 inch.
17 Remove circle of dough from paper and gently drop into a ramekin. 
18 Using finger gently press dough into bottom and then against the sides. Trim off overhang. And smooth the edges, forming a small lip around the top of the ramekin. Make sure there are no holes in the pastry. If so, its easy to take a scrap piece and patch by pressing together with fingers.
19 Take trimmings and from back into ball set aside.
20 Repeat this process with the remaining three ramekins.
Fill Pastry 
23 Layer the pastry molds, gently pressing each layer to pack and fill in any gaps.
24 Start with a layer of gruyere, then chunks of butternut squash, basil, gruyere, sausage, gruyere, and another layer of butternut squash.
25 Make sure the top layer of butternut squash is taller than the rim of the ramekin forming a dome. then sprinkle with extra gruyere cheese.
26 Paint a think coating of egg wash on the lip of pastry that is exposed around the rim of the ramekin.
27 Roll out one of the ball of trimmings between parchment paper into the size of the paper circle cut out from earlier. 
28 Place this pastry circle on top of your filling to create a lid and let the egg wash help seal it to the bottom pastry.
29 Cut two slits in the top of the pastry lid. Brush with egg wash, and sprinkle a nice coating of sesame seeds.
Bake Savory Pies
32 Preheat oven to 400 F (200 C) and bake pies for 10 minutes. Lower temperature to 375 F (190 C)  and bake for an additional 40-50 minutes.
33 Bake pies until crust is golden brown and firm. You will see steam coming from the slit in the pies. 
34 If you tap in the lid and it feel soft, not crispy firm, bake for an additional 10 minutes.
35 Place ramekins on cooling rack for 15 minutes before removing pies from dishes.
36 Take a sharp knife and go around edge of pastry where it connects to ramekin. Invert ramekin slightly to loosen pie, then slide pie out carefully.
37 Top with sliced roasted tomato and fresh basil if desired.
38 Serve pies warm.