Description
Savory bat-shaped hand pies filled with sweet potato, black beans, harissa, and hot honey, then coated in glossy black sesame seeds and baked until golden.
Ingredients
Scale
For the filling:
- 2 tsp butter
- 2 tsp dry harissa spice mix
- 1 small sweet potato (about 1 cup of cubes), peeled and cut into 1/2-inch cubes
- 1/2 cup black beans, from a 15-oz can, rinsed and drained
- 1/4 tsp salt, plus more to taste
- 2 tsp Hot Rod Honey from Pittsburgh Honey
- 1/3 cup water
For the hand pies:
- 2 packages refrigerated pie crust, such as Pillsbury (4 crusts total), softened according to package directions
- 1 egg, beaten, for brushing
- 1 cup black sesame seeds
Equipment: 6-inch bat cookie cutter, baking sheets, parchment paper.
Instructions
- Peel the sweet potato and cut it into 1/2-inch cubes. Boil until tender. Drain well and mash.
- In a small skillet over medium heat, melt the butter with the harissa and cook until fragrant, about 1 minute.
- Add the mashed sweet potato, black beans, salt, honey, and water. Simmer until the sweet potato is tender and the water has cooked off almost completely, so the filling isn’t too wet, about 15 minutes.
- Mash the sweet potato in the pan with a potato masher or fork. Spread the filling on a plate and cool completely, about 20 minutes.
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Unroll the pie crusts and use a cookie cutter to cut bat (or other) shapes, two for each pie.
- Place 2 to 3 tbsp of filling in the center of half of the cutouts, keeping it in the bat’s body. Brush the edges with water, top with the remaining cutouts, and crimp the sides well.
- Brush each hand pie with egg, then sprinkle with black sesame seeds or dip the tops into them. Transfer to the baking sheets.
- Bake until golden brown, 25 to 30 minutes. Let cool for 5 minutes before serving.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Appetizer, snack, party food
- Method: Baked
- Cuisine: American, North African-inspired
Nutrition
- Calories: 500