Indian Curry Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp sugar</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the curry filling:</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">2 tsp ginger paste</li><li class="ingredients-single-item">250g boneless chicken thighs, diced small (or 250g potato for vegetarian)</li><li class="ingredients-single-item">1 medium potato, diced into 1cm cubes</li><li class="ingredients-single-item">1 carrot, finely diced</li><li class="ingredients-single-item">100g frozen peas</li><li class="ingredients-single-item">2 tbsp curry powder</li><li class="ingredients-single-item">1 tsp garam masala</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">½ tsp ground turmeric</li><li class="ingredients-single-item">¼ tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">200ml coconut milk</li><li class="ingredients-single-item">2 tbsp fresh cilantro, chopped</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">1 tbsp lemon juice</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round cookie cutter or drinking glass</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pastry first, as it needs time to chill. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough, as this develops gluten and makes the pastry tough rather than flaky. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your curry filling. Heat the vegetable oil in a large pan over medium heat. Add the onions and sauté until translucent, about 3-4 minutes. Add the garlic and ginger, cooking for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>If using chicken, add it now and cook until it begins to brown, about 5 minutes. Add the potato and carrot, cooking for 3-4 minutes. Stir in all the spices (curry powder, garam masala, cumin, turmeric, and cayenne), toasting them for 30 seconds to release their aromas – this is a crucial step for developing deep flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour in the coconut milk, bring to a simmer, then reduce heat to low and cook until the vegetables are tender and the liquid has reduced to a thick consistency, about 15-20 minutes. The filling should be moist but not watery, as excess liquid will make your pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the frozen peas during the last 2 minutes of cooking. Remove from heat, stir in the fresh cilantro and lemon juice, then season with salt and pepper to taste. Transfer to a bowl and allow to cool completely – warm filling will melt the butter in your pastry dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and divide in half. On a lightly floured surface, roll one portion to about 3mm thickness. Use your cutter to stamp out rounds approximately 10cm in diameter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place a heaped tablespoon of the cooled filling in the center of each round, being careful not to overfill. Brush the edges with beaten egg, then fold the dough over to create a half-moon shape. Press the edges firmly together with your fingers, then crimp with a fork to seal completely. The egg creates a protein bond that helps prevent filling leakage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the sealed pies to the prepared baking sheets, spacing them about 2.5cm apart. Cut a small steam vent in the top of each pie with a sharp knife – this prevents them from bursting during baking. Brush the tops generously with beaten egg for a beautiful golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. Rotate the baking sheets halfway through for even browning. Allow the pies to cool on the baking sheets for 5 minutes before transferring to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve the hand pies warm or at room temperature. They're delicious on their own, but you can also offer a yogurt dipping sauce seasoned with a pinch of cumin and chopped cilantro on the side. These pies will keep in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months – perfect for make-ahead meals!</li></ol>