Make the dough

• In a large bowl, combine the mashed sweet potato, beaten egg, salt, dried chives and flour.
• Knead until smooth.
• Cover the dough and let it rest while you make the filling.

Cook the beef filling

• Heat the olive oil in a large skillet over medium heat.
• Add the ground beef, paprika, garlic powder, onion powder, cumin and cayenne, crumble the bouillon cube over the top and cook, breaking up the meat.
• Stir in the parsley, bell pepper and onion and cook until softened.

Finish and cool the filling

• Turn off the heat and stir in the mozzarella until combined.
• Let the filling cool completely.

Shape the pockets

• Divide the dough into 9 equal pieces and roll each into a ball.
• On a well-floured surface, roll one ball into a circle about ¼ inch thick.
• Spoon some filling into the center, fold the dough over and pinch to seal into a tight pocket; set on parchment paper and repeat with the rest.

Fry the hand pies

• Heat a heavy-bottomed skillet over medium heat with a little oil.
• Cook the pockets until golden brown and cooked through, flipping once.