Cooking with Paula Deen Special Issues – September 2019

Sweet Potato and

Apricot Hand Pies

Makes 12

2½ cups all-purpose fl our
¼ cup granulated sugar
1 teaspoon kosher salt
1 cup cold unsalted butter, cubed
2 (16-ounce) cans yams in syrup,
drained and diced
½ cup diced dried apricots
1 tablespoon cornstarch
¼ cup cold unsalted butter, cut into
12 pats
1 large egg
¼ cup water
¼ cup turbinado sugar

1. Preheat oven to 375°. Line a large
   rimmed baking sheet with parchment
   paper.


2. In the work bowl of a food processor,
   pulse together fl our, granulated sugar, and
   salt. Add 1 cup cubed butter , and pulse

until mixture is crumbly. Turn out dough

onto a lightly fl oured surface, and shape

into a 12-inch-long log. Cut log into 1-inch-

thick slices, and shape each slice into a disk.

Wrap disks in plastic wrap, and refrigerate

for at least 2 hours or up to 3 days.

3. In a large bowl, stir together yams,
   apricots, and cornstarch. On a lightly
   fl oured surface, roll each dough disk into
   a 5-inch circle. Spoon ¼ cup yam mixture
   into center of each dough circle, and top
   each with 1 pat cold butter. Fold dough over
   fi lling, and crimp edges to seal. Place on
   prepared pan.


4. In a small bowl, whisk together egg and
   ¼ cup water. Brush egg wash onto dough,
   and sprinkle with turbinado sugar.


5. Bake until golden brown, 12 to 14 minutes.
   Let cool for at least 30 minutes before
   serving.

PAULA DEEN’S FALL BAKING 86