Crispy Sweet Potato Hand Pies
Flaky pastry parcels filled with a creamy, buttery sweet potato mash, baked until golden and topped with nutty sesame seeds.
Story
A clever hack using store-bought dumpling wrappers to create a quick and satisfying snack. The natural sweetness of the potato is enhanced with just a touch of sugar and rich butter.
Ingredients
sweet potato
1 large
granulated sugar
2 tbsp
unsalted butter
1 tbsp, softened
round dumpling wrappers
8 sheets
egg
1, beaten
black sesame seeds
1 tsp
Instructions
1
Prepare the filling
Wrap the sweet potato in damp paper towels and microwave on high until tender throughout, about 5 to 7 minutes depending on size. Slice it open and scoop the flesh into a bowl.
2
Mash and season
Mash the warm potato thoroughly. Stir in the sugar and softened butter until the mixture is smooth and well combined.
3
Assemble the pies
Place a spoonful of the sweet potato filling in the center of a dumpling wrapper. Fold the wrapper over to create a half-moon shape and press the edges firmly to seal. Repeat for the remaining wrappers and filling.
4
Bake
Arrange the assembled pies on a baking sheet. Brush the tops with the beaten egg and sprinkle with black sesame seeds. Bake at 180°C (355°F) for 10 minutes, or until the pastry is golden and crisp.
