Sweet Potato Hand Pies Recipe
Flaky, buttery pastry pockets filled with velvety sweet potato custard infused with warm spices create a handheld dessert that balances rustic charm with sophisticated flavor.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">450g sweet potatoes, peeled and cubed</li><li class="ingredients-single-item">60g brown sugar</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">30g unsalted butter, melted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (or granulated sugar)</li><li class="ingredients-single-item">For the optional glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2 tbsp maple syrup</li><li class="ingredients-single-item">1-2 tbsp milk</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm (4-inch) round cookie cutter or glass</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use a pastry cutter to incorporate until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. The visible butter pieces are crucial as they'll create steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar in a small cup. The vinegar inhibits gluten development, ensuring a tender crust. Drizzle this liquid mixture into the flour mixture, 1 tablespoon at a time, mixing gently until the dough just holds together when pinched. You may not need all the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions and shape each into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for flaky pastry as it prevents the butter from melting before hitting the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. Place the peeled and cubed sweet potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the potatoes are very tender when pierced with a fork, about 12-15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Drain the sweet potatoes thoroughly and return them to the hot pot for 1-2 minutes, stirring occasionally. This step evaporates excess moisture, preventing a soggy filling. Transfer to a large bowl and mash until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To the mashed sweet potatoes, add the brown sugar, heavy cream, egg, melted butter, vanilla extract, and all the spices. Mix until completely combined and smooth. The mixture should be thick but not stiff. Cover and refrigerate until completely cooled, at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll the dough to about 3mm (1/8 inch) thickness. Using your cookie cutter or glass, cut out as many circles as possible. Re-roll scraps once to cut additional circles. Repeat with the second disc of dough. You should have about 20 circles total.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place about 1 tablespoon of the sweet potato filling in the center of half of the dough circles, leaving a 1cm border around the edges. Be careful not to overfill, as this can cause the pies to burst during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the edges of the filled circles with egg wash, then place a second dough circle on top. Press the edges firmly with your fingers to seal, then crimp with a fork. This double-sealing method helps prevent leaks. Cut a small vent in the top of each pie with a sharp knife to allow steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the assembled pies to the prepared baking sheets, spacing them about 5cm apart. Brush the tops with egg wash and sprinkle with demerara sugar for a beautiful caramelized finish and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 22-25 minutes, rotating the pans halfway through, until the pies are golden brown. Don't be tempted to remove them too soon – proper browning ensures the bottom crust is fully cooked and not soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the pies are baking, prepare the optional maple glaze by whisking together the powdered sugar, maple syrup, and enough milk to reach a drizzling consistency. The glaze should coat the back of a spoon but still flow easily.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the baked hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack. Let them cool for at least 15 minutes before drizzling with the maple glaze, if using. The cooling time allows the filling to set slightly, making the pies easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Serve the hand pies warm or at room temperature. They're best enjoyed the day they're made but can be stored in an airtight container at room temperature for 2 days, or refrigerated for up to 5 days. You can reheat them in a 150°C (300°F) oven for 10 minutes to restore their crispness.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can hand pies be made ahead and frozen?
Yes! You can freeze these hand pies either before or after baking. For unbaked pies, freeze them solid on a baking sheet, then transfer to freezer bags. Bake from frozen, adding a few extra minutes. Baked pies can be frozen for up to 3 months and reheated in a 150°C oven.
What's the secret to achieving a perfectly flaky pastry crust?
The key to flaky pastry is keeping everything cold—use ice-cold butter, chilled water, and refrigerate the dough between steps. The apple cider vinegar inhibits gluten development for tenderness, while visible butter pieces create steam pockets during baking that result in those coveted flaky layers.
How can I tell when my hand pies are perfectly baked?
Look for a deep golden-brown colour across the entire surface—pale pies often have undercooked bottoms. The filling should be bubbling slightly through the vent hole, and the pies should feel firm when gently pressed. Proper browning ensures a crisp, fully-cooked bottom crust.
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