Our Dehydrated Sweet Potatoes are conveniently diced and ready to rehydrate. Add to soups, casseroles and other recipes Such as our Sweet potato and Porkbelly Handpies. Our all-natural dehydrated sweet potatoes are a soft orange color and contain no additives, preservatives, or artificial colors.
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients
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2 Cups Shortening
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2 Cups Water, Boiling
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6 Cups Flour, Ap
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2 Teaspoons Salt
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2 Cups Sweet Potato, Dehydrated 1/8in, Hydrated
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2 Rutabaga, Small 1/8in Cut
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1 Pound Beef Striploin, Small Dice
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1/2 Pound Pork Belly, Small Diced
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2 Onion, Spanish, Medium, Sm Dice
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3 Teaspoons Salt
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2 Teaspoons Pepper
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4 Garlic, Clove, Minced
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1/4 Cup Butter
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1 Egg, Lrg, Beaten
Directions
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In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
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Cut the Rutabega 1/8th of an inch to match the size of the hydrated Sweet potato. do not make cubes too large or they will not cook properly. Gently combine beef and pork In a large bowl, combine potatoes, rutabagas, onions, to the meat mixture along with the seasonings.
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Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into an 8 inch circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal.
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Place on a lined sheet tray. Cut several slits in the top of pasties and brush with beaten egg wash. Bake at 350° until golden brown, about 1 hour until and the internal temp reaches 165°. Cool on wire racks. Serve hot or cold. Store in the refrigerator.