Tender pockets of rich, flaky pastry are filled with curried potatoes, peas, carrots, and onions to create these savory Potato Curry Hand Pies. A combination of fresh ginger, garlic, curry powder and paste, cumin, allspice, bay leaf, black pepper, and fresh cilantro give each hand pie a nuanced depth of flavor, and fork-tender vegetables add just the right amount of textured bite. Plus, they’re perfectly portioned to serve at your next get-together.
Potato Curry Hand Pies
- 1½ teaspoons (7.5 grams) canola oil
- ½ cup (68 grams) diced yellow onion
- ¼ cup (40 grams) chopped carrots
- ½ teaspoon (2.5 grams) minced garlic
- ½ teaspoon (2.5 grams) minced fresh ginger
- 1 dried bay leaf
- 1½ teaspoons (11 grams) red curry paste
- 1 teaspoon (2 grams) curry powder
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground cumin
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground black pepper
- 1½ cups (232 grams) ½-inch-cubed peeled russet potato (about ½ pound) (see Note)
- ½ cup (120 grams) vegetable broth
- ½ cup (36 grams) frozen peas
- ¼ cup (60 grams) coconut milk
- 1 teaspoon chopped fresh cilantro
- Hand Pie Pastry Dough (recipe follows)
- 1 large egg (50 grams), lightly beaten
- In a medium skillet, heat oil over medium heat. Add onions and carrots, and cook until onion is translucent, 3 to 4 minutes. Add garlic and ginger, and cook until fragrant, about 30 seconds. Add bay leaf, red curry paste, curry powder, salt, cumin, allspice, and pepper; stir until combined, and cook until spices are fragrant, about 1 minute. Add potatoes and broth, stirring until well combined. Cover and cook, occasionally stirring, until potatoes are almost fork-tender, 8 to 10 minutes. Add peas and coconut milk, and cook, stirring frequently, until potatoes are fork-tender, peas are cooked, and mixture is thickened, about 4 minutes. Transfer to a heatproof medium bowl. Stir in cilantro. Let cool completely.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On a heavily floured surface, roll Hand Pie Pastry Dough into a 17-inch square. Trim ½ inch off all sides. Cut into 16 (4-inch) squares. Place on prepared pan, separating layers with parchment paper. Freeze until firm, 5 to 10 minutes.
- Line a baking sheet with parchment paper.
- On a lightly floured surface, place 1 dough square. Brush edges with egg. Spoon a scant ¼ cup (about 45 grams) potato mixture into center of square, making sure it is in an even layer, leaving a ¼-to ½-inch border around edges. Top with a second square. Using the tines of a fork dipped in flour, press edges to seal. Place on prepared pan. Repeat with remaining squares and remaining potato mixture. Place ½ inch apart on prepared pan. Freeze until firm, 5 to 10 minutes.
- Vent tops of hand pies as desired. Brush tops of dough with egg.
- Bake until deep golden brown, 25 to 30 minutes. Let cool on pan for 10 minutes. Serve warm.
Place cubed potatoes in cold water after cutting to keep them from turning brown before cooking them.
Hand Pie Pastry Dough
- 1 cup (227 grams) cold unsalted butter, cubed
- 3 cups (381 grams) bread flour
- 1½ teaspoons (4.5 grams) kosher salt
- 1 large egg (50 grams)
- 3 to 5 tablespoons (45 to 75 grams) ice water
- Freeze butter for 10 to 15 minutes.
- In a large bowl, whisk together and flour salt. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Make a well in center.
- In a small bowl, whisk together egg and 3 tablespoons (45 grams) ice water. Add egg mixture to flour mixture. Working one small section at a time, stir with a fork until mixture begins to become hydrated; start to gently knead dough together in bowl by folding it over on itself. Add up to remaining 2 tablespoons (30 grams) ice water, about 1 tablespoon (15 grams) at a time, until dough comes together. Shape into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.