Sweet Potato Tarts with Kimchi

If you’re reading this, you’re likely interested in Korean food which means you’ve probably already tried the classic kimchi pairings. Kimchi and BBQ? No brainer. Kimchi and tofu? A classic. Kimchi and eggs? A match made in heaven. But what if I told you that you might be sleeping on one of the most underrated kimchi pairings of all time? Enter: kimchi and sweet potato.

When I was young, my family and I used to roast Korean sweet potatoes whole and eat them piping hot with alternating bites of kimchi while watching a movie or sharing an afternoon snack. It’s hand held, sweet and savory, refreshing and satisfying.

So when I partnered with the #1 kimchi brand in Korea to ideate on new ways to eat kimchi, I thought it was the right time to introduce you to this incredible flavor combination. By folding in pieces of kimchi and cheddar cheese into the puff pastry dough, I get surprise bursts of savory flavor in between crispy, buttery bites. The honey on top with the crunchy fresh kimchi is the perfect finish to this childhood snack reimagined. Let me know if you give it a try!

Sweet Potato Hand Pies (2 servings)

Puff pastry

• 2 cups of all-purpose flour (240 g)
• 1/2 tsp kosher salt
• 2 sticks unsalted butter, cubed and chilled
• 1/4 cup of kimchi, chopped and strained through cheese cloth to remove excess moisture
• 1/4 cup of cheddar cheese, grated
• 1/2 cup ice water

Toppings

• 1 Korean sweet potato, sliced
• 1 egg for egg wash
• Flaky salt
• Honey
• Fresh kimchi

Make the puff pastry. Using a stand mixer with the paddle attachment, mix flour and salt. Add 1 stick of cold cubed butter and mix on medium until incorporated and it looks like crumbs. Add chopped kimchi, cheese, and second stick of cold, cubed butter. Mix on low and stream in ice water just until pastry comes together. Shape dough into two disks, wrap, and chill for 30 minutes.

Prep toppings. Preheat the oven to 400F. On a sheet pan, place a baking mat or parchment paper. Layer sliced sweet potatoes in a circular or layered arrangement.

Arrange. Take out chilled dough and on a floured surface, roll out to about 1/4” thick. Cut dough into circles or rectangles large enough to cover the sweet potatoes. After placing on top of sweet potatoes, press down the edges with a fork. Brush with egg wash, top with flaky salt, and bake for 20 minutes or until puffed and golden.

Enjoy. Drizzle the warm pastries with honey. Enjoy with fresh kimchi.