Dining & Recipes

Candy Potato Hand Pies – Bake from Scratch

Sweet Potato Hand Pies

The proper pastry package deal, these Candy Potato Hand Pies conceal the welcome shock of a spiced brown sugar-laden candy potato filling. Drizzled with a heat glaze, each is the buttery celebration of autumn’s sweetest tuber.

Candy Potato Hand Pies

  • 1¼ cups (284 grams) unsalted butter
  • 2¼ cups (281 grams) all-purpose flour
  • 2¼ teaspoons (6.75 grams) plus ⅛ teaspoon kosher salt, divided
  • ½ cup (120 grams) ice water
  • ½ cup (118 grams) puréed cooked peeled candy potato (see Word)
  • 3 tablespoons (42 grams) firmly packed mild brown sugar
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon floor cinnamon
  • ¼ teaspoon floor ginger
  • ⅛ teaspoon floor nutmeg
  • 1 giant egg (50 grams), evenly crushed
  • Cinnamon-Brown Sugar Glaze (recipe follows)
  • Garnish: turbinado sugar
  1. Dice butter, and freeze for half-hour.
  2. Within the work bowl of a meals processor, place flour and 2¼ teaspoons (6.75 grams) salt; pulse till mixed. Add frozen butter; pulse till butter is dime-size. With processor operating, add ½ cup (120 grams) ice water in a sluggish, regular stream simply till dough comes collectively and types a ball. End up dough onto a evenly floured floor; form right into a 6-inch sq.. Wrap in plastic wrap, and refrigerate for not less than half-hour.
  3. On a evenly floured floor, roll dough right into a 15×7½-inch rectangle, evenly flouring floor as wanted to forestall sticking. Fold dough in thirds, like a letter, and switch 90 levels. Repeat process twice. Wrap in plastic wrap, and refrigerate for not less than 20 minutes
  4. Line 2 baking sheets with parchment paper.
  5. Divide dough in half. On a evenly floured floor, roll 1 portion right into a 12×9-inch rectangle, evenly flouring floor and dough as wanted to forestall sticking. Utilizing a pastry wheel, minimize dough into 9 rectangles (about 4×3 inches every). Place evenly spaced on a ready pan, and refrigerate; repeat process with remaining dough.
  6. Preheat oven to 350°F (180°C).
  7. In a small bowl, stir collectively candy potato, brown sugar, vanilla, cinnamon, ginger, nutmeg, and remaining ⅛ teaspoon salt; divide candy potato combination amongst 9 dough rectangles (about 2½ teaspoons [16 grams] every); utilizing a small offset spatula, unfold candy potato combination evenly inside every rectangle, leaving a ¼- to ½-inch border round edges. Brush egg onto border of every rectangle; high every with a second dough rectangle. Utilizing the tines of a fork, crimp edges to seal every pastry pocket; brush egg onto dough, and poke tops 3 to 4 instances with tines of fork. Utilizing a small sharp knife, trim rectangles to create cleaner edges, if desired.
  8. Bake till puffed and golden brown, 20 to 25 minutes. Let cool on pans for not less than 10 minutes. Simply earlier than serving, spoon and unfold Cinnamon-Brown Sugar Glaze onto hand pies, working rapidly. Garnish instantly with turbinado sugar, if desired. Serve heat or at room temperature.

Word: We like the intense coloration and comfort of utilizing pre-cubed uncooked candy potatoes, bought in 1-pound luggage within the produce division of most grocery shops. Prepare dinner based on package deal course. Purée in a meals processor till largely clean.


Cinnamon-Brown Sugar Glaze

  • ¼ cup (57 grams) unsalted butter
  • ¼ cup (55 grams) firmly packed mild brown sugar
  • ¼ teaspoon kosher salt
  • ¼ cup (60 grams) heavy whipping cream
  • 1 cup (120 grams) confectioners’ sugar
  • 1 teaspoon (4 grams) vanilla extract
  • ¾ teaspoon (1.5 grams) floor cinnamon
  1. In a medium saucepan, mix butter, brown sugar, and salt; cook dinner over medium-low warmth, stirring regularly, till melted and nicely mixed. Stir in cream; deliver to a boil over medium warmth, stirring regularly. Instantly take away from warmth; stir in confectioners’ sugar, vanilla, and cinnamon till nicely mixed. Use instantly.



Earlier articleApple-Streusel Cookies

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