Savory Persimmon Hand Pies

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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. 

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Description

As the weather grows colder, seasonal produce options diminish. The persimmon is an underrated early-winter fruit that looks like a tomato but tastes much sweeter. There are two main varieties: fuyu and hachiya; fuyus are mildly sweet and the most versatile.

Recipe Type: Dessert
Author: Dina Deleasa-Gonsar
Makes: 7-8 pies

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
  • 3–4 tablespoons ice water
  • 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

  1. 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.
  2. 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.
  3. Drain persimmon mixture through a fine mesh sieve into a smaller bowl. Reserve liquid.
  4. 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.
  5. 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.
  6. 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.
  7. Bake 15–20 minutes, until tops start turning golden brown.

PER SERVING: 420 CAL; 8G PROTEIN; 17G FAT; 58G CARB (8G SUGARS); 112MG SODIUM; 2G FIBER

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

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