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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.

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Characteristics

Appetizer Vegetarian

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