- 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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
