Caribbean Sweet Potato and Crab Hand Pies with Warm Coconut, Lime and Scallion Sauce

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and line a baking tray with parchment paper. Mix the mashed sweet potato with the cassava flour, egg, 15 ml (1 tbsp) coconut oil, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper until a soft dough forms. If sticky, let it rest for 5 minutes.

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   2. Heat a skillet over medium heat with the remaining 15 ml (1 tbsp) coconut oil. Sauté the onion, sweet pepper, and garlic for 3 to 4 minutes until fragrant and tender.

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   3. Add the crab meat, half of the scallions, thyme, cilantro, half of the lime zest, 15 ml (1 tbsp) lime juice, the remaining 3 g (1/2 tsp) salt, the remaining 1 g (1/4 tsp) black pepper, and the gluten-free breadcrumbs. Cook for 2 minutes, stirring gently, then let cool for 5 minutes.

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   4. Divide the dough into 8 portions. Flatten each portion between your hands or on parchment into discs about 10 to 12 cm (4 to 5 inches) wide. Place 2 to 3 tablespoons of filling in the center of each disc.

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   5. Fold each disc over to form a hand pie and press the edges with a fork to seal. Place them on the tray. Melt the butter and mix it with a little of the egg left clinging to the bowl, or with a small reserved bit of beaten egg from the dough if you saved a few drops; brush the tops of the pies.

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   6. Bake the hand pies for 20 to 22 minutes at 200 °C / 400 °F, until firm and lightly golden around the edges.

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   7. While they bake, make the sauce: in a small saucepan combine the coconut milk, remaining scallions, remaining lime zest, the remaining 30 ml (2 tbsp) lime juice, grated ginger, and honey. Cook over medium-low heat for 5 to 6 minutes, without boiling hard, until the sauce is warm and slightly thickened.

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   8. Serve 2 hand pies per person with the warm coconut, lime, and scallion sauce spooned over or on the side for dipping.