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Puffy Savory Sweet Potato Hand Pies Recipe

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These Puffy Savory Sweet Potato Hand Pies are a delightful blend of creamy sweet potatoes, aromatic herbs, and melted Gruyère cheese encased in flaky puff pastry. Baked to golden perfection, they make a perfect appetizer or snack that's both comforting and elegant.

Ingredients

Pastry

  • 1 box frozen puff pastry

Sweet Potato Filling

  • 2 small sweet potatoes
  • 2 tablespoons butter
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • ½ teaspoon garlic granules
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried thyme
  • 2 tablespoons flour
  • ½ cup milk
  • 2 eggs, separated
  • ½ cup shredded Gruyère cheese
  • 1 beaten egg (for brushing)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (204°C) to prepare for baking the sweet potatoes.
  2. Thaw Puff Pastry: Remove the puff pastry from the package and let it thaw according to the package directions.
  3. Bake Sweet Potatoes: Poke the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 30 to 45 minutes until tender.
  4. Sauté Aromatics: While the sweet potatoes bake, melt butter in a frying pan over medium-high heat. Add diced shallot, minced garlic, garlic granules, salt, pepper, and thyme. Cook for about 8 minutes until fragrant and softened.
  5. Add Flour: Stir in the flour and cook for another 3 minutes to form a roux and slightly thicken the mixture.
  6. Mash Sweet Potatoes: When the sweet potatoes are done, scoop out the flesh into a bowl, discarding the skins, and mash with a fork until smooth.
  7. Combine Filling: Add the sautéed shallot and garlic mixture to the mashed sweet potatoes along with the milk, egg yolks, and shredded Gruyère cheese. Mix to combine well.
  8. Reduce Oven Temperature: Lower the oven temperature to 375°F (190°C) to prepare for baking the hand pies.
  9. Prepare Puff Pastry: Roll out the thawed puff pastry sheets to remove fold lines and thin the dough evenly.
  10. Cut Dough Circles: Using a 4-inch bowl or cookie cutter, cut out 16 circles from each sheet. Re-roll scraps as needed to get all circles.
  11. Whip Egg Whites: In a medium bowl, beat the egg whites with an electric mixer until soft peaks form, creating a light, airy texture.
  12. Incorporate Egg Whites: Gently fold the whipped egg whites into the sweet potato filling, ensuring a light and fluffy mixture.
  13. Fill Dough Circles: Spoon a portion of the sweet potato mixture onto half of each dough circle.
  14. Seal Hand Pies: Fold the dough over the filling, seal edges by pressing fingers together, and crimp edges with a fork to create a fluted design.
  15. Vent Pies: Cut a few small slits on top of each hand pie to allow steam to escape during baking.
  16. Brush with Egg Wash: Brush the tops of each pie with the beaten egg to achieve a golden, glossy finish.
  17. Bake Hand Pies: Place the pies on a baking sheet and bake for 12–15 minutes until puffy and golden brown.
  18. Serve: Optionally, garnish with fresh thyme and serve warm for the best flavor and texture.

Notes

  • Ensure the puff pastry is properly thawed for easy rolling and folding.
  • Using egg whites folded into the filling keeps the pies light and airy.
  • You can substitute Gruyère cheese with Swiss or mozzarella for a different flavor profile.
  • These hand pies can be served as appetizers, snacks, or light meals.
  • Store leftovers in the refrigerator and reheat in the oven to maintain crispiness.
  • Adjust seasoning according to taste, especially salt and herbs.

Find it online: https://cozyplatter.com/puffy-savory-sweet-potato-hand-pies-recipe/