Sunday, January 8, 2012

Sweet Potato, Black Bean, and Goat Cheese Pasties

If you are anything like me, you eat breakfast one-handed while you drive, dress, or otherwise frantically make your way out the door in the morning. Breakfast should be finished, neat, and ready to go - all things I am not in the morning. I like more savory items first thing and most breakfast pastries are too sweet, so I created something that fit the bill. These are a nice mix of sweet and savory, while providing a good mix of carbs and protein for the morning. Feel free to adjust the sweetness to your liking. Or hey, add some peppers in with the cayenne and start your morning off with a trip to the hospital. Whatever floats your gravy boat.

Sweet Potato, Black Bean, and Goat Cheese Pasties
makes about 30 pasties if your pastry rounds are about 3" in diameter before filling and folding.

2 medium sweet potatoes
6-8 ounces goat cheese (strength it up to you - I like mine bold and tangy)
1 can black beans (I only used about 3/4 of the can, but I think all would have great too)
1-2 tsp garam masala (I like mine a bit sweeter and stronger. Taste as you go)
1/4 to 1/2 tsp cayenne pepper (I used more because mine is OLD)
1 tsp salt (or more if you want a more savory filling)
1/8 to 1/4 tsp cumin
4 refrigerated pie crusts (the pre-rolled kind or make your own if you're just that good)
1 egg, beaten

Bake your sweet potatoes with your preferred method until soft or cheat and use canned. Remove skins, then mash with all other ingredients except the last two.

Roll out your dough on a lightly floured surface. Cut out rounds of dough, roughly 3" in diameter.

Fill rounds with 1-2 tablespoons of filling, but don't fill them enough to overflow or break when sealing. Fold over, use your beaten egg to seal the crust. Crimp and place on parchment paper or foil covered baking sheet. You can do all many of fancy eggwashes, sugar glazes, or butter basting at this point.

Bake at 425F for 25-ish minutes. They're done when pastry is baked and lightly golden brown. Cool on rack and pack for the next day. These were good both hot and cold and reheated well in the microwave.