A certified night owl, I rely on meal prep breakfasts to keep me going in the morning
If you are anything like me, you eat breakfast one-handed while you drive, dress, or otherwise frantically make your way out the door in the morning. These sweet and savory hand pies are a satisfying breakfast no matter how rushed you are. The mix of protein, carbs and fat will keep you satiated until lunch.
This simple recipe relies on refrigerated pie crust and a straightforward process to batch cook these quickly. These hand pies also freeze and reheat beautifully, which makes this a great recipe for meal prepping. Store in the refrigerator for about a week or in the freezer for up to two months.
The air fryer is my favorite way of reheating. I keep a few thawed pasties in the refrigerator overnight, then throw them in the air fryer basket at 375 degrees Fahrenheit for about 7 minutes while I get my coffee ready. The microwave and oven are both great options as well. You can even grab a few frozen and throw them directly in your lunch back. Without an ice pack, they will be room temp when you need them.
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|Prep time||Cook time||Ready in||Yields|
30 small pastries
- 3 cups sweet potatoes, roasted*
- 1 6-8 ounce package goat cheese
- 1 can black beans, rinsed and drained
- 2 teaspoons garam masala spice mix
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 4 rolls refrigerated pie crust
- 4 tablespoons dairy or vegan butter, melted
- Pre-heat oven to 425 degrees Fahrenheit.
- Mash all the ingredients expect the pie crusts and the melted butter together in a bowl. Adjust for taste if necessary.
- Roll out the pie crusts onto a floured surface. Cut roughly 3-inch rounds using a pastry cutter or drinking glass.
- Fill each pastry round with 1 to 2 tablespoons of filling. Make sure not to overfill or they will break while cooking.
- Fold the pastry dough over into a crescent shape and pinch the edges shut with a fork or fold with you hands. If any filling squeezes out, they have been overfilled. Unfold it again, scoop out some of the filling, and refold.
- Once all the pastries are folded, brush the tops with the melted butter.
- Bake for 30 minutes. Start checking at 20 minutes. You want the tops to be golden and flakey.
- Cool on a cooling rack. Store in a refrigerator for up to a week or in the freezer for up to two months.
- * If you don't have time to roast your sweet potatoes, use thawed frozen sweet potatoes.
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