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: 8pies
Calories: 420kcal
Author: Dina Deleasa-Gonsar
Ingredients
Dough:
2cupsall-purpose flour
Pinch of salt
2teaspoonssugar
¼cupplus 2 tablespoons solid vegetable shortening
¼cupplus 2 tablespoons butter
1egg, for dough wash
Granulated sugar, for garnish
Persimmon Mixture:
2cupspersimmon, cubed
2tablespoonshoney
1teaspoonbrown sugar
1tablespoonmaple syrup
1⁄8 teaspoonkosher salt
1⁄8 teaspoonpepper
1teaspoonsmoked paprika
½cupgoat cheese
1tablespoonchives, 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.