Sweet Potato & Caramelized Onion Hand Pies🥧 Makes 10-12 hand pies Ingredients: - 2 1/2 cups all-purpose flour - 1 1/2 tsp salt - 16 tbsp (2 sticks) unsalted butter, chilled - 1/2 cup ice water (plus extra, if needed) - 2 tbsp olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 small sweet potato, peeled & diced (about 2 cups) - 1 cup grated sharp cheddar or blue cheese - 1 tsp fresh thyme leaves - 1 tsp rosemary, minced - 1/2 tsp sage, chopped - 1 tsp kosher salt - 1/4 tsp red pepper flakes - Black pepper, to taste - 1 egg yolk + 1 tsp water - Poppy seeds (garnish) Tip: Prepare the dough 1-2 days ahead for flakier pastry. Store well-wrapped in the fridge. Directions: 1. Pastry: In a bowl, combine flour, salt, and butter. Use a pastry cutter to blend until crumbly. Add water gradually, mixing until dough forms. Turn onto a floured surface and form into a ball. Chill overnight or freeze for 30 min. 2. Filling: Heat a skillet over medium-low. Sauté onion in olive oil for 10-12 min until golden. Add garlic, cook 1 min. Add sweet potatoes, cooking another 10-12 min until browned. Cool slightly. In a bowl, mix cheese, thyme, rosemary, sage, salt, red pepper flakes, and black pepper. 3. Assembly: Preheat oven to 350°F. Roll chilled dough on a floured surface to 1/8" thick. Cut out 4-6" circles, re-rolling scraps as needed. Place 1 tbsp filling on a circle. Roll another circle slightly larger and lay on top. Seal edges by pressing with fingers, then crimp with a fork. 4. Bake: Transfer to a parchment-lined baking sheet. Brush tops with whisked egg yolk and water. Poke a fork hole in the top and sprinkle with poppy seeds. Bake 30-35 min until golden. Cool 15 min before serving.
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