Savory Hand Pie
This recipe comes from chef and SFDC board member, Mark Haskell, and was featured in the April 2020 SFDC newsletter.
Basic hand pie dough
Ingredients
5¾ cups all-purpose flour
2½ teaspoons salt and/or sugar
1¼ teaspoon baking powder
¾ cup lard/or butter
2 large eggs
1½ cups whole milk
Instructions
In a large bowl, whisk together flour, salt, and baking powder.
Using a pastry blender or 2 forks, cut in lard until mixture is crumbly.
In a small bowl, whisk together eggs and milk.
Pour egg mixture over flour mixture, and lightly toss with your hands until a dough starts to form.
Knead together twice, and let rest for 10 minutes.
Cover and refrigerate until using.
Savory sweet potato hand pie filling
Ingredients
1½ pounds sweet potato, cut into ¾-inch cubes, lightly cooked til soft.
½ teaspoon ground black pepper, sorghum or molasses to taste.
¼ teaspoon kosher salt, 1/4 teaspoon ground cumin, crushed garlic
1 tablespoon vegetable oil, plus more for frying
1 cup minced cooked red onion, jalapeño chiles
1 teaspoon grated fresh ginger
Optional: black/kidney/pinto beans, chopped fresh herbs & field greens
1 large egg
2 tablespoons water
Instructions
Preheat oven to 425°. Line a baking sheet.
In a large bowl, combine sweet potato, seasoning, pepper, salt, cumin.
Spread mix on baking sheet. Bake, turning frequently, until tender, 15 to 20 minutes.
In a saucepan, heat 1 tablespoon oil add onion, jalapeño and ginger.
Stir in sweet potato mix, add optionals, cool completely.
Cut pie dough into 20 pieces. On a lightly floured surface, roll 16 pieces of dough to a 5½-inch circle, and place on a parchment-lined baking sheet.
Refrigerate for 10 minutes. In a small bowl, whisk egg and 2 tablespoons water.
Place filling in center of each round. Lightly brush edges with egg wash.
Fold dough over filling. Using a fork, crimp along edges of pie.
In a large skillet, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°. Line a rimmed baking sheet with paper towels, and place a wire rack on top.
Fry until golden brown, about 2 minutes per side, drain on prepared pan.
