I am liking these Savory Sweet Potato Hand Pies for sure! I wanted to make a healthy, hearty snack food that also could go for a meal with some salad on the side. They are delicious with a nice sauce to dip it in like a salsa. The filling has a base of sweet potato, green peas, mushrooms, onion and spices and the dough is made with a mix of gluten free flours.
This gorgeous color of the pies comes from sweet potato flour, something I picked up for the first time last week. Couldn’t decide what to make with it so this is the first time I am using it. Making gluten free dough is quite a challenge because these flours are not that stretchy without the gluten. You could also do half regular and half gluten free to make it easier if you don’t need to watch the gluten. I used sweet potato, brown rice, sorghum and chickpea flour.
Instead of oil I decided to go for tahini, a whole plant based fat. I added some extra flavor with some onion and garlic powder. The dough was easy to get together, not that sticky. You can find the complete recipe below this post.
Rolling out was easy to do, I did do it between two sheets of parchment paper, dusted with a little rice flour. The hardest part was the filling of the pies. The dough shouldn’t be too thick but for sure not too thin either and try not too overfill them cause then they will rip when you close them. I used a spatula to help the dough fold over the filling.
Now the filling, which is just delicious as is by the way … I choose for a “poultry” seasoning mix which is a blend of sage, thyme, onion, marjoram, black pepper, celery seeds and cayenne. I was deliberating to go for this or a green curry / indian style flavoring, both work well in this recipe. I diced the red onion and the purple skinned white potato and baked those until the potato was almost done. Added in the chopped shiitake mushrooms and the flavorings and sauteed it for a few more minutes.
Then the added in the green peas,spring onion and fresh parsley. Warmed it through and turned off the heat. Let it cool before using it in the pies, if used warm it will make the dough break. I mashed it just a bit with my wooden spoon to make it stick together a bit.
When all done they can go in the oven for about 20 minutes, until the edges are golden. I did give them a wash with some almond milk before baking. Let’s just call the first attempts “home made” or rough on the edges … After a few I got started to understand the dough and the amount I needed to use, those are the pretty ones lol. They are delicious with some kind of a dipping sauce, I ate them with salsa and guacamole, salsa being the favorite here. Also great with my Spicy Tomato Sauce!
The dough turned out delicious when baked, nice and crunchy around the edges and the flavor of the sweet potato flour fitted just perfectly. I think you can use a different flour mixture as long as you keep the tapioca if not using gluten and you keep the amounts as is. The color may differ when using other flours.
We had these delicious sweet potato hand pies for a snack and the few leftovers went in hubbies lunchbox the next day. Other snack foods we love and are great for sharing is my Artichoke Spinach Hummus, Ratatouille Bruschetta and these Chickpea Tuna Salad Sliders.
If you like to save this recipe you can pin the picture below to your Pinterest board,
Savory Sweet Potato Hand Pies
- 1/2 cup brown rice flour plus more for dusting
- 1/2 cup sorghum flour
- 1/2 cup sweet potato flour, you can sub with any other gf flour, the color of the dough will be different
- 1/2 cup chickpea flour
- 1/4 cup tapioca or arrowroot flour
- 1 tsp onion powder
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 cup tahini
- 1/2 cup water
Sweet Potato Filling
- 1 large sweet potato, I used with the purple skin, you can also use regular potatoes chopped into small cubes
- 1 cup frozen green peas
- 1 red onion
- 1 cup shiitake mushrooms cubed
- 4 spring onions the white part sliced
- 1 handful fresh parsley
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tbsp salt free poultry seasoning sage, marjoram, thyme, celery seeds, black pepper and cayenne
- 1/2 tsp salt to taste
- black pepper to taste
Gluten Free Pie Dough
- Preheat oven to 350F / 175C
- Mix all the ingredients in a bowl and form it into a dough. Cover in plastic and let it rest for 20 minutes in the fridge.
- Roll half of the dough out on or between two parchment paper sheets, dust with rice flour if needed to keep it from sticking. The dough should be about 3mm thick.
- Slice it into 4 to 5 inch squares and scoop some of the filling, about 2 tbsp, on one half of the square leaving the sides clean. Fold over with a spatula and close the sides with a fork.
- Brush some plant based milk on top before baking. Bake for 25 minutes or until the edges are golden / light brown. Repeat with the remaining dough and filling.
Sweet Potato Filling
- Slice the onion and saute it in some water or oil for a few minutes until it is starting to often. Add in the cubed sweet potatoes and a little splash of water and saute some more until they are almost done. Add salt to taste.
- Add in the mushroom and saute for 5 more minutes.
- Add in the seasonings and the green peas, saute for 2 more minutes.
- Then add in the parsley and spring onion. Mix it through, taste for seasonings and turn off the heat. Let it cool before using to fill the pies.