Sweet Potato Hand Pies
Ingredients:
For the Filling:
2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and mashed)
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
For the Dough:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cubed
1/2 cup ice water
For the Egg Wash:
1 large egg
1 tablespoon water
For the Glaze (Optional):
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Prepare the Filling:
In a large bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, allspice, vanilla extract, and melted butter. Mix until well combined. Set aside.
Prepare the Dough:
In a large bowl, whisk together the flour, salt, and sugar.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, a few tablespoons at a time, mixing until the dough comes together. Be careful not to overmix.
Divide the dough into two equal portions, shape them into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assemble the Hand Pies:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out one of the dough disks to about 1/8-inch thickness. Use a round cookie cutter (about 4 inches in diameter) to cut out circles.
Place a tablespoon of the sweet potato filling in the center of each dough circle.
Brush the edges of the dough circles with water, fold them in half to create a half-moon shape, and press the edges with a fork to seal.
Repeat with the remaining dough and filling.
Prepare the Egg Wash:
In a small bowl, whisk together the egg and water.
Bake the Hand Pies:
Place the hand pies on the prepared baking sheet. Brush the tops with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the hand pies are golden brown.
Allow the hand pies to cool on a wire rack.
Prepare the Glaze (Optional):
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled hand pies.
Serve:
Enjoy your Sweet Potato Hand Pies as a delightful treat!