Name: Savory Persimmon Hand Pies
Ingredients: 2 cups all-purpose flour; Pinch of salt; 2 teaspoons sugar; ¼ cup plus 2 tablespoons solid vegetable shortening; ¼ cup plus 2 tablespoons butter; 1 egg, for dough wash; Granulated sugar, for garnish; 2 cups persimmon, cubed; 2 tablespoons honey; 1 teaspoon brown sugar; 1 tablespoon maple syrup; 1⁄8 teaspoon kosher salt; 1⁄8 teaspoon pepper; 1 teaspoon smoked paprika; ½ cup goat cheese; 1 tablespoon chives, chopped

Shop Ingredients

How this works

Savory Persimmon Hand Pies

This “fruit of the gods” enhances both sweet and savory recipes. Try these savory persimmon hand pies for a delicious breakfast, lunch or filling snack.

Course: Dessert

Keyword: goat cheese, hand pie, persimmon, savory pue, snacks, vegetarian

Servings: pies

Calories: 420kcal

Author: Dina Deleasa-Gonsar

Ingredients

Dough:

2 cups all-purpose flour
Pinch of salt
2 teaspoons sugar
¼ cup plus 2 tablespoons solid vegetable shortening
¼ cup plus 2 tablespoons butter
1 egg, for dough wash
Granulated sugar, for garnish

Persimmon Mixture:

2 cups persimmon, cubed
2 tablespoons honey
1 teaspoon brown sugar
1 tablespoon maple syrup
1⁄8 teaspoon kosher salt
1⁄8 teaspoon pepper
1 teaspoon smoked paprika
½ cup goat cheese
1 tablespoon chives, chopped

Instructions

Sift flour, salt and sugar into a mixing bowl. Add shortening and butter; work in with your hands until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time; work in with your hands to a smooth dough. Form into a disk; wrap in plastic wrap. Refrigerate at least 30 minutes.
Preheat oven to 375°. In a large bowl, combine persimmon, honey, brown sugar, maple syrup, salt, pepper and paprika. Let fruit sit and soften 15 minutes.
Drain persimmon mixture through a fine mesh sieve into a smaller bowl. Reserve liquid.
Place drained persimmons into a medium-sized bowl. Add goat cheese and chives to persimmon mixture, along with 5-6 tablespoons reserved liquid. Mix together gently.
To assemble, roll out your dough to about 1⁄8-inch thickness on a lightly floured work surface. Using cutter of your choice (I used the round opening of a mason jar), cut dough out to an even number of pieces (14-16). Lay cut dough on a parchment-lined baking sheet; chill in fridge 5–10 minutes.
Whisk egg in a small bowl to use as a wash. Remove dough from refrigerator, and on 7-8 pieces place a heaping tablespoon of filling in center of dough. Then place second half of pieces on top of each with filling. Seal by pressing edges with tines of a fork. Cut vent holes in tops. Brush with egg wash, and sprinkle with sugar.
Bake 15–20 minutes, until tops start turning golden brown.

Notes

Dina Deleasa-Gonsar loves to create recipes and, in particular, experiment with ingredients. See more of her creations at dishitgirl.com.

Nutrition

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine