Spicy Sweet Potato Yam Pasty
Bring a burst of cozy, spicy flavors to your table with these irresistible Spicy Sweet Potato Yam Pasties! Encased in golden, flaky homemade pastry, the filling combines tender cubes of sweet potato and yam with aromatic spices like cumin, smoked paprika, and a hint of cayenne for a fiery kick. The addition of sautéed onion and garlic brings a savory depth, perfectly balancing the natural sweetness of the root vegetables. These handheld delights are baked to perfection, making them ideal for a hearty snack, on-the-go lunch, or a standout addition to your fall comfort food repertoire. Serve them warm or at room temperature for a versatile dish the whole family will love!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cups Unsalted butter (cold, cubed)
- 0.5 teaspoons Salt
- 6 tablespoons Cold water
- 1 large Sweet potato (medium)
- 1 large Yam (medium)
- 0.5 cups Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 teaspoons Cumin
- 1 teaspoons Smoked paprika
- 0.5 teaspoons Cayenne pepper
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 large Egg (beaten for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Make the pastry dough: In a bowl, combine the all-purpose flour and 0.5 teaspoons of salt. Using a pastry cutter or your fingers, rub in the cold, cubed butter until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing gently with a fork until a dough forms. Do not overmix. Wrap in plastic wrap and refrigerate for at least 20 minutes.
Prepare the filling: Peel and dice the sweet potato and yam into small cubes about 1/2 inch in size.
Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté until translucent and fragrant, about 2-3 minutes.
Add the diced sweet potato and yam to the skillet. Stir in cumin, smoked paprika, cayenne pepper, 1 teaspoon of salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender. Set aside and let cool completely.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into 6 equal circles, approximately 6 inches in diameter.
Spoon about 2-3 tablespoons of the filling onto one half of each circle, leaving a small border around the edges. Fold the other half of the dough over the filling to create a half-moon shape.
Seal the edges by pressing them together with a fork. Make 2 small slits on top of each pasty to allow steam to escape.
Brush the tops of the pasties with the beaten egg for a golden, glossy finish.
Place the pasties on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the pastry is golden brown and flaky.
Let the pasties cool for 5 minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3737 mg | 162% | |
| Total Carbohydrate | 299.5 g | 109% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 10.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 224 mg | 17% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2057 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
