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Sweet Potato, Black Bean and Goat Cheese Pastries

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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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Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

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


  1. Pre-heat oven to 425 degrees Fahrenheit.
  2. Mash all the ingredients expect the pie crusts and the melted butter together in a bowl. Adjust for taste if necessary.
  3. Roll out the pie crusts onto a floured surface. Cut roughly 3-inch rounds using a pastry cutter or drinking glass.
  4. Fill each pastry round with 1 to 2 tablespoons of filling. Make sure not to overfill or they will break while cooking.
  5. 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.
  6. Once all the pastries are folded, brush the tops with the melted butter.
  7. Bake for 30 minutes. Start checking at 20 minutes. You want the tops to be golden and flakey.
  8. Cool on a cooling rack. Store in a refrigerator for up to a week or in the freezer for up to two months.
  9. * If you don't have time to roast your sweet potatoes, use thawed frozen sweet potatoes.
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