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Japanese Sweet Potato Brûlée Hand Pies

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These Japanese Sweet Potato Brûlée Hand Pies feature a flaky, buttery crust filled with a creamy sweet potato filling and topped with a crunchy brûlée layer. Perfect for sharing or indulging yourself, they blend tradition with a personal twist.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
  • 6–8 tablespoons ice water
  • 1 lb Japanese sweet potatoes (about 2 medium-sized)
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon unsalted butter, softened
  • Pinch of salt
  • ⅓ cup granulated sugar (for caramelizing)
  • 1 tablespoon unsalted butter, melted (for brushing)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and scrub the Japanese sweet potatoes, then poke a few holes in them with a fork. Place them on a baking sheet and roast for about 45-50 minutes, or until tender when pierced with a fork.
  2. While the sweet potatoes are roasting, combine 2 ½ cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of granulated sugar in a large mixing bowl. Use a pastry cutter or your fingers to cut in 1 cup of cold, cubed unsalted butter until the mixture resembles coarse crumbs.
  3. Gradually add 6-8 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork until the dough holds together without being sticky. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  4. Once the sweet potatoes are cool enough to handle, peel the skins off and place the flesh in a mixing bowl. Mash them until smooth, then add ¼ cup of granulated sugar, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, ¼ teaspoon of nutmeg, 1 tablespoon of softened butter, and a pinch of salt. Mix until well combined.
  5. After chilling, remove the dough from the refrigerator. On a floured surface, roll it out to about 1/8-inch thickness. Cut out circles using a 4-5 inch round cutter.
  6. Preheat your oven to 375°F (190°C). Spoon a generous tablespoon of the sweet potato filling onto one half of each dough circle, fold the other half over to create a semi-circle and press the edges to seal. Crimp the edges with a fork.
  7. Place the filled hand pies on a lined baking sheet. Brush the tops with melted butter. Bake for 25-30 minutes or until golden brown and flaky.
  8. Once the hand pies are baked, remove them from the oven and allow them to cool slightly. Sprinkle 1 tablespoon of granulated sugar evenly over each pie. Use a kitchen torch to caramelize the sugar until it bubbles and turns a deep amber color.
  9. Allow the brûlée topping to cool for a few minutes until it hardens slightly. Enjoy your Japanese Sweet Potato Brûlée Hand Pies warm or at room temperature!

Nutrition

Keywords: For the flakiest crust, ensure your butter is extremely cold. You can prepare the filling and the crust ahead of time, refrigerate them separately, and assemble before baking for a fresh dessert.

Find it online: https://homebitesia.com/japanese-sweet-potato-brulee-hand-pies/