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Sweet Potato and Sausage Savory Pies Make the Best Backpacking Lunches

Filling:

1. While potatoes are boiling, heat up oil in a skillet and add leeks and jalapeños at medium-high heat. Stir occasionally until leeks and jalapeños are soft.

2. Add sausage to skillet and brown. I used sausages that were already cooked so this was just to get a sear on them and blend in flavors.

3. Once potatoes are ready, drain and put back in the pot. Add salt, pepper, thyme, and cumin and mash.

4. Add leek and sausage mixture and mix well. Add salt and pepper to taste.

Assembly:

1. Preheat oven to 350˚F and spray your muffin tin generously with spray oil.

2. Make sure your pie crust is almost at room temperature – slightly chilled will make it easier to work with. Lightly flour a clean surface and roll out the dough.

3. Using a knife, roughly cut out a 6″- 7″ circle. Place it into one of the muffin tin openings making sure not to poke holes in the dough as you lightly press it down into the shape. You should have enough extra dough flapping over the edge of the opening so that it reaches the middle point of the pocket pie when folded.

4. Fill the dough with 3 tablespoons of filling. It should go the top edge of the muffin tin. Make a hole in the middle of the filling and add 1 teaspoon of goat cheese.

5. Now for the folding. Feel free to experiment with your own technique but here’s where I landed after trial and error. Gently fold the dough over so one point meets the center of the filling. Don’t pull the dough as it probably is getting soft and will likely tear if you do. Create a pleat by pinching the dough to the left of the area that is already touching the dough. Take the pleat and fold it down. Repeat this step going clockwise. You should end up with overlapping pleats that eventually close up the pocket pie. Here’s a bao folding tutorial that has step by step photos.

6. Repeat steps 1-5 per pocket pie.

7. Put muffin tin in the oven for 30-40 minutes or until the dough is golden brown and flaky.

8. Use a butter knife to gently dislodge the pocket pies from the muffin tin. They should rotate and come out easily if the dough is ready and no filling spilled out.

9. Let cool and wrap in foil.




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