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Sweet Potato Hand Pies

Sweet Potato Hand Pies

Prep Time: 20 mins

Total Time: 1 h 10 m

Makes: 20 hand pies

Ingredients

1/3 cup: prepared basil pesto; 75 mL

1 lb: Compliments Chunky Diced Sweet Potato; 500 g

2: jalapeños, seeded and finely diced

1 tsp: ground cumin; 5 mL

2/3 cup: thawed (and squeezed dry) frozen spinach; 150 mL

1 tsp: lime zest; 5 mL

2 tbsp: lime juice; 30 mL

1 1/3 cups: shredded old Cheddar or your favourite flavour of Snowdonia cheese; 325 mL

1 ball: fresh pizza dough; 650 g

2 tbsp: olive oil; 30 mL

Method

Step 1: Heat 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.

Step 2: Preheat 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.

Step 3: Add 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.

Characteristics

Appetizer Vegetarian

Nutritional Facts Per Serving

Nutrition Description:: Per serving (1 hand pie):

Calories:: 140

Fat:: 6 g

Saturated Fat:: 1 g

Carbs:: 19 g

Fibre:: 1 g

Sugar:: 1 g

Cholesterol:: 5 mg

Protein:: 4 g

Sodium:: 410 mg

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