These kinds of savory pies are found all over the world in different forms, from empanadas to pasties. I love them because they are a perfect way to use up leftovers and they are great to grab for lunch on the way to work or school.
Makes 8 4-inch hand pies.
2 pie crusts, each rolled to about 12″ in diameter (try my Perfect Pie Crust or use your own recipe)
1 cup cooked sweet potato, mashed
1/2 cup green peas (frozen or fresh)
1/2 cup cooked and chopped chicken sausage (or any sausage of your choice)
1 teaspoon hot red pepper flakes
Salt and pepper to taste
1 teaspoon water
Chipotle powder for dusting
Preheat oven to 400°F.
Using a sharp knife, cut out the pie crust into 16 5″-wide squares. Set them on parchment paper-lined cookie sheets and put them in the freezer for 5 minutes.
Mix together the sweet potato, peas, sausage, hot red pepper flakes, and salt and pepper until combined. Remove the pie crust squares from the freezer and place a large tablespoon of the sweet potato filling into the the center of the squares. Whisk together the egg with a teaspoon of water and brush the egg wash on the edge of the pastry around the filling, then fold over diagonally to form a triangle. Press the edges together and crimp with your fingertips or the tines of a fork until sealed.
Brush the tops of the pies all over with egg wash, dust with a little chipotle powder, then use a fork to poke in a few holes for venting. Bake for 20-24 minutes until golden brown all over. Remove from oven and allow to cool for a few minutes on the trays, then cool completely on a rack. These will keep refrigerated for a few days or can be frozen for up to 3 months.
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