Ube Halaya and Macadamia Nut Butter Pocket Pies
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • Frozen pie dough rounds (2 packages, 4 count) (follow instructions to thaw)
  • 1 egg
  • For the Ube Halaya: 1 lb. frozen grated Ube (thaw in the refrigerator the night before), 1 (13.5 oz) can coconut milk, ½ cup date syrup (I like Just Date Syrup), ¼ cup sugar, 2 tablespoons butter
  • For the Macadamia Nut Butter: 1½ cups macadamia nuts (unsalted), ¾ cup white chocolate chips, 1 teaspoon vanilla extract, 1 tablespoon agave, ¼ teaspoon kosher salt
  • For the Glaze: 1 cup confectioners' sugar, 1 tablespoon of the Ube jam, 1-2 tablespoons coconut milk (or regular milk), natural food coloring (I like India Tree)
Instructions
  1. For the Ube Halaya: Place all of the ingredients in a medium saucepan and bring to a boil over medium heat. Lower heat, then stir regularly until it is thick about 35-40 minutes. Place in a jar or other sealable container. Let cool on the counter uncovered for about 10 minutes. Then place in the fridge covered to cool completely.
  2. For the Macadamia nut butter: Place all the ingredients in a food processor. Process for about 4 minutes, scrape down the sides, and continue processing until creamy (about 10 minutes).
  3. To assemble the pies: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  4. Spread out both packages of the pie crusts and cut out 16 circles. Roll out any scraps to cut more circles if you are short.
  5. Fill each circle with a scoop of the macadamia nut butter and form a little well for the jam. Fill each well with the Ube Jam. Beat the egg in a bowl with a little water and brush the edges of the crust with the egg wash.
  6. Spread out the second package of pie crusts and cut out 16 more circles. Place these circles on top of the others. Make sure to seal the edges well so the filling doesn't escape.
  7. Bake the pies for 20-25 minutes until golden brown. While they are baking, make the glaze.
  8. Whisk the powdered sugar with 1 tablespoon of the Ube jam and 1 tablespoon of milk. Add more milk as needed to achieve the desired consistency. Use natural food coloring to make the glaze more purple.
  9. Once the pies have cooled (about 10 minutes), spread on the glaze and top with sprinkles. Enjoy!!
Notes
When you make the Ube Halaya and Macadamia Nut Butter, you'll have extra! Enjoy on toast, in other desserts, or just with a spoon!
Recipe by Six Snippets at https://www.sixsnippets.com/ube-halaya-and-macadamia-nut-butter-pocket-pies/