Puffy Savory Sweet Potato Hand Pies Recipe
Prep Time:
15 minutes
Cook Time:
42 minutes
Servings:
8 Servings
Ingredients
  • 1 box frozen puff pastry
  • 2 small sweet potatoes
  • 2 tablespoons butter
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • ½ teaspoon garlic granules
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried thyme
  • 2 tablespoons flour
  • ½ cup milk
  • 2 eggs, separated
  • ½ cup shredded Gruyère cheese
  • 1 beaten egg
Directions
  1. Preheat the oven to 400 F
  2. Remove the puff pastry from the package and let it thaw according to package directions.
  3. Poke the sweet potatoes several times and place them on a baking sheet. Bake for 30-45 minutes.
  4. While the sweet potatoes are cooking, add the butter to a frying pan and bring the heat to medium-high
  5. Add the shallot, garlic, garlic granules, salt, pepper, and thyme. Cook for 8 minutes.
  6. Add the flour, stir and cook for 3 minutes.
  7. When the potatoes are done scoop out the flesh into a bowl and discard the skin. Mash the flesh with a fork.
  8. Add the shallot and garlic mixture to the potatoes along with the milk, egg yolks, and cheese.
  9. Reduce the oven temperature to 375 F.
  10. Roll the puff pastry out to thin it and remove the fold lines.
  11. Take a 4-inch bowl or cutter and cut out 16 circles from each dough sheet. You will need to re-roll scraps to get the last few circles.
  12. In a medium bowl, beat the egg whites with an electric mixture until soft peaks form.
  13. Fold this into the sweet potato mixture.
  14. Spoon some of the sweet potato mixture onto half of each circle.
  15. Fold the dough over, seal it with your fingers, and use a fork to add a fluted edge.
  16. Cut a couple of small slits on the top of each hand pie.
  17. Brush each pie with the beaten egg and bake for 12-15 minutes until puffy and golden.
  18. Top with fresh thyme, if desired, and serve.