Bourbon Apricot and Sweet Potato Hand Pies |
|
 |
Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Ingredients:
1 cup(s) dried apricots, chopped |
1/4 cup(s) bourbon |
2 medium (or 1 large and 1 medium) sweet potatoes (about 1 pound) |
1/2 cup(s) sugar, plus more for sprinkling on top of the pies |
2 tablespoon(s) unsalted butter, at room temperature |
1/2 teaspoon(s) ground cinnamon |
1/2 teaspoon(s) freshly grated nutmeg |
1/4 to 1/2 teaspoon(s) ground cardamom |
1/2 teaspoon(s) kosher salt |
hand pie dough (see recipe) |
2 tablespoon(s) heavy cream |
1 large egg, lightly beaten |
Directions:
1. Place the apricots in a small bowl and pour the bourbon over them. Soak for about 1 hour, until the fruit is soft and most of the liquid is absorbed. 2. Preheat the oven to 400 degrees. Lightly grease two rimmed baking sheets. 3. Wrap the sweet potatoes in aluminum foil and bake until soft, 45 to 55 minutes. Remove from the oven and discard the foil. When cool enough to handle, remove and discard the skins. 4. Reduce the oven temperature to 375 degrees. Place potato flesh in a bowl. Add the soaked apricots and bourbon, the sugar, butter, cinnamon, nutmeg, cardamom and salt. Mash with a potato masher (or wooden spoon) to form a filling that has the consistency of mashed potatoes. 5. Lightly flour a work surface. Roll each disk of the hand-pie dough to about 1/4-inch thick. Cut eight 4- to 5-inch circles with a large cookie cutter or small knife. Place about 2 tablespoons of sweet-potato filling on the right side of each circle, leaving a 1/2-inch border. 6. Combine the cream and egg in a small bowl and stir to mix. Brush the borders of the circles with the egg wash and fold the left side of the dough over the filling so the edges meet and enclose the filling. Crimp the edges with a fork to seal. Cut small vents in the top of each pie with a paring knife. 7. Arrange the pies on prepared baking sheets. Brush the tops with remaining egg wash and sprinkle with sugar. Bake 10 to 12 minutes, rotating the sheets halfway through until golden brown. Remove from the oven. Cool slightly and serve warm or cool completely, if desired.
|
|