Sweet Potato Hand Pies
Prep Time
Makes
Cooking Mode
⅓ cup prepared basil pesto
1 lb Compliments Chunky Diced Sweet Potato
2 jalapeños, seeded and finely diced
1 tsp ground cumin
⅔ cup thawed (and squeezed dry) frozen spinach
1 tsp lime zest
2 tbsp lime juice
1 ⅓ cups shredded old Cheddar or your favourite flavour of Snowdonia cheese
1 ball fresh pizza dough
2 tbsp olive oil
⅓ cup prepared basil pesto
1 lb Compliments Chunky Diced Sweet Potato
2 jalapeños, seeded and finely diced
1 tsp ground cumin
⅔ cup thawed (and squeezed dry) frozen spinach
1 tsp lime zest
2 tbsp lime juice
1 ⅓ cups shredded old Cheddar or your favourite flavour of Snowdonia cheese
1 ball fresh pizza dough
2 tbsp olive oil
Directions
1Heat pesto in large skillet over medium-low heat. Add sweet potatoes, jalapenos and cumin; cook 5 min. until sweet potatoes start to soften. If skillet is dry, add 2 tbsp (30 mL) water. Cover and cook 8 to 10 min. until sweet potatoes are tender. Stir in spinach, lime zest and juice; cook until spinach is wilted. Cool mixture completely. Stir in cheese.
2Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper. Divide pizza dough into 20 equal portions. Lightly dust clean work surface with flour. Roll out each portion of dough into a 4-in. (10-cm) round.
3Add heaped 2 tbsp (30 mL) filling to centre of each round. Fold over dough to enclose filling; press edges of hand pie with tines of fork to seal. Prick top with fork for vent holes. Make 20 hand pies. Place on lined baking sheets, spacing 2 in. (5 cm) apart. Brush tops with olive oil. Bake 12 to 15 min. until golden brown.
Tips
1
Serve with lime wedges and additional basil pesto for dipping.
2
Substitute refrigerator pie pastry for pizza dough.
Disclaimer
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Personal Note
Personal Note
