- Level
- very easy
- 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
Directions
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.
Tip
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Nutritional Facts
- 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
