Chicken and Sweet Potato Hand Pies
Posted by in Food
My parents had a friend named Gary with whom they had many food adventures. Gary spent a lot of time at our house after the death of his partner and then he eventually moved to New Orleans where he opened a small cafe on Royal St. We visited him there twice and one of his house specials was Cornish pasties, which he filled with meat, vegetables, and small pieces of potato. They were delicious and I can still remember the tender, flaky outer dough, combined with the warm, moist filling. Stupendous. Gary passed away from HIV/AIDS many years ago, but I still think of him and his little cafe.
With that in mind, I was ready to try Chicken and Sweet Potato Hand Pies. You can find this one in Sept Everyday Food. This was an easy recipe. But I didn’t like it ! Use one sheet of puff pastry and roll out to 12×12. Cut into 4 square. Mix 2 cups mashed sweet potato with 2 cups cooked chicken and add1/2 cup heavy cream, 1/4 tsp cumin and 1/4 tsp coriander. Fill the pockets and fold into triangles. Brush with egg wash. Bake at 400 30 minutes.
They looked nice, but I did not like them at all. I even added in some leftover broccoli to give some color. In general I am not a fan of potato surrounded by breading and this was just all potato. I don’t like potato knishes or potato pierogi, so I guess I should have known better. This would be good with another filling, so it is just my peculiar tastes that give this one a thumbs down. It turned out nicely and if you don’t mind lots of potato in puff pastry, you would like this.
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I love pasties, I used to work on Mackinac Island when I was young and the UP of Michigan is known for their pasties. When you’ve had the best it is hard to settle for anything else. We do have a pasty shop here in Sarasota, the owners are from England so they are pretty good.
Yours look fantastic though!
I have always wanted to visit Mackinac Island. We were in Sarasota this past spring – just for a day though.
Okay, I am so not making these. How strange that they look so tasty but don’t TASTE tasty. I think there is a profound lesson in there (that looks can be deceiving? We already know that. Maybe not so profound…)
These do look good, but you’re right that the filling doesn’t have much umph, does it? What a waste of perfectly good puff pastry, huh?
Exactly. I can think of so many better filling for this – maybe I’ll try some
Sounds like you need to ditch the potato and replace with OOMPH!
This looks like it could make a fabulous casserole too! Maybe I’ll try to turn this into a gluten fee pot pie.
sounds as though other sorts of fillings would work for you. I’ve had pasties in Scotland with root vegetables such as parsnips and carrots instead of lots of potatoes. maybe that’d work for you?
ah, now you’ve got me thinking of how great the pastie stand in Glasgow Central train station smells…
That sounds good!
I’m generally not a fan of foods that are stuffed inside of a pastry. I always think that the pastry overwhelms the flavor of what’s inside.
I love pot pies, but am I a weirdo for not being a fan of puff pastry? I’d SO much rather eat this in a real pie crust. (also, feel free to add more oomph to my imagined version too)
It’s always so amazing to me how connected we are with food, how certain dishes can make memories come flooding back. These do even look good, but I guess looks can be deceiving!
I would too. I don’t mind puff pastry, but it has a tendency to get soggy.
Yes, I know what you mean.
trying to follow you on twitter but cant find your name
@marthaandmeblog