Samosa-Style Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g potatoes, peeled and diced</li><li class="ingredients-single-item">150g frozen peas</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">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp grated fresh ginger</li><li class="ingredients-single-item">2 green chilies, finely chopped (optional)</li><li class="ingredients-single-item">1 tbsp cumin seeds</li><li class="ingredients-single-item">1 tbsp ground coriander</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp turmeric powder</li><li class="ingredients-single-item">1 tsp garam masala</li><li class="ingredients-single-item">½ tsp red chili powder (adjust to taste)</li><li class="ingredients-single-item">30g fresh coriander leaves, chopped</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">Salt to taste</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tsp nigella seeds (kalonji) or sesame seeds for sprinkling</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 pastry cutter or bowl</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl or food processor, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips (or pulse in the processor) until the mixture resembles fine breadcrumbs. The cold butter is crucial as it creates steam pockets during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the lemon juice with 80ml of ice-cold water, then gradually add to the flour mixture, stirring with a knife until the dough just comes together (you may not need all the water). The lemon juice helps inhibit gluten development, ensuring a tender rather than tough crust. Form the dough into a ball, being careful not to overwork it, then wrap in plastic wrap and refrigerate for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your filling. Boil the diced potatoes in salted water until just tender but not mushy, about 8-10 minutes. Drain well and set aside. The potatoes should hold their shape somewhat while still being easily mashed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat the oil in a large frying pan over medium heat. Add the cumin seeds and allow them to sizzle for 30 seconds until fragrant, releasing their essential oils. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the garlic, ginger, and green chilies (if using), and cook for another minute until aromatic.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add all the ground spices (coriander, cumin, turmeric, garam masala, and chili powder) to the pan and stir for 30 seconds to toast them slightly, enhancing their flavors. Be careful not to burn the spices as they can become bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the boiled potatoes to the spice mixture and gently mash some of them with the back of your spoon while leaving some chunks for texture. Stir in the frozen peas and cook for 2-3 minutes until the peas are heated through. The residual heat will cook them perfectly without making them mushy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the pan from heat and stir in the chopped fresh coriander and lemon juice. Season with salt to taste. Allow the mixture to cool completely before filling the pastry. Using warm filling would melt the butter in the pastry, compromising the flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C (180°C fan/400°F) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and divide it in half. Roll one half out on a lightly floured surface to about 3mm thickness. Using a 10cm round cutter or small bowl, cut out as many circles as possible.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place about 1½ tablespoons of filling on one side of each circle, leaving a 1cm border around the edge. Brush the edges with beaten egg, then fold the pastry over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or pinch decoratively. The egg wash acts as a glue to ensure the pies don't open during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the assembled hand pies to the prepared baking sheets, leaving space between each. Brush the tops with beaten egg for a golden finish, then sprinkle with nigella or sesame seeds. Cut a small vent in the top of each pie with a sharp knife to allow steam to escape during baking, preventing them from bursting.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 22-25 minutes, or until the pastry is crisp and golden brown. Rotate the baking sheets halfway through for even browning. Look for a rich, amber color that indicates the pastry has fully cooked through and developed its flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the hand pies to cool on the baking sheets for 5 minutes before transferring to a wire rack. They're delicious served warm or at room temperature with mint chutney or tamarind sauce. The pies will stay crisp for several hours, making them perfect for picnics or packed lunches. Any leftovers can be stored in an airtight container for up to 3 days and reheated in a 180°C oven for 5-7 minutes to restore crispness.</li></ol>