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Recipes // Desserts // Sweet-Potato-Hash Hand Pies

Sweet-Potato-Hash Hand Pies

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By Cheryl and Griffith Day

Makes 10 hand pies

1 recipe Extra-Flaky Piecrust

Ingredients:

For The Filling

  • 1/2 pound breakfast sausage, casings removed
  • Fine sea salt and freshly ground black pepper
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • Pinch of freshly grated nutmeg
  • 1 1/2 cups diced (1/4-inch pieces) sweet onions
  • 1 tablespoon minced garlic
  • 1 cup diced (1/4-inch pieces) peeled sweet potatoes
  • 2/3 cup peeled and diced (1/4-inch pieces) apple
  • 1 egg, lightly beaten with a pinch of fine sea salt for egg wash

Special Equipment
One 3-inch round cookie cutter

Directions:

  1. On a lightly floured surface, one at a time, roll out each piece of dough to a 1/8-inch thickness. Using a 3-inch round cookie cutter, cut out 10 circles from each piece (reroll the scraps if necessary to get 20 circles).
  2. Place the circles on a baking sheet, cover, and refrigerate while you make the filling.
  3. In a small bowl, combine the sausage, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the sage, thyme, pepper flakes, and nutmeg, mixing with a metal spoon or by hand.
  4. In a large skillet, cook the sausage mixture over medium-high heat, stirring occasionally, until evenly browned, 6 to 8 minutes. Transfer to a medium bowl and set aside. Drain most of the fat from the pan, leaving a little bit to cook the vegetables.
  5. Add the onions to the skillet and cook over medium-high heat until tender, about 6 minutes. Add the garlic and stir for 1 minute. Add the sweet potatoes and apple, stir to distribute the ingredients evenly, and season with salt and pepper to taste. Cook, stirring occasionally, until the ingredients start to take on color, 6 to 10 minutes. Add to the bowl with the sausage and let cool to room temperature.
  6. Line a baking sheet with parchment.
  7. Remove the dough rounds from the refrigerator. Lightly brush the edges of 10 of the rounds with the egg wash. Divide the filling among the circles. Lay the remaining 10 rounds on top, stretching them to cover the filling and to meet the edges of the bottom crusts. Seal the edges with a fork and press the tops slightly to flatten the pies. Place the pies on the prepared baking sheet and refrigerate for 1 hour. Refrigerate the remaining egg wash.
  8. Position a rack in the middle of the oven and preheat the oven to 375°F.
  9. Remove the hand pies from the refrigerator and brush the tops with the egg wash. Using a paring knife, make 2 slits in the top of each hand pie for steam vents.
  10. Bake the hand pies for 25 to 30 minutes, until golden brown, rotating the pan halfway through for even cooking. Let cool for 10 minutes, then serve warm.
  11. Once cooled, the hand pies can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in a 350°F oven for 10 to 15 minutes.
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