Thai Curry Hand Pies Recipe
Crisp, flaky pastry parcels filled with aromatic Thai curry, creating the perfect fusion of comforting pastry and exotic spices in each portable, satisfying bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp caster sugar</li><li class="ingredients-single-item">60-80ml 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">2 tbsp Thai red curry paste (or yellow curry paste)</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated</li><li class="ingredients-single-item">1 red bell pepper, diced small</li><li class="ingredients-single-item">1 carrot, diced small</li><li class="ingredients-single-item">200g firm tofu or chicken, diced (if using chicken, pre-cook it)</li><li class="ingredients-single-item">100ml coconut milk</li><li class="ingredients-single-item">1 tbsp fish sauce (or soy sauce for vegetarian option)</li><li class="ingredients-single-item">1 tsp brown sugar</li><li class="ingredients-single-item">2 tbsp fresh coriander, chopped</li><li class="ingredients-single-item">1 lime, juiced</li><li class="ingredients-single-item">2 tbsp cornstarch mixed with 2 tbsp water (for thickening)</li></ul>
Equipment
<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">Baking tray</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, salt, and sugar in a large bowl or food processor. 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. Keeping the butter cold is crucial for creating those beautiful flaky layers in your final pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, a tablespoon at a time, mixing gently until the dough just comes together. You might not need all the water - the dough should be moist but not sticky. Cold water prevents the butter from melting, which is essential for achieving that perfect flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll and preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare your curry filling. Heat the vegetable oil in a large pan over medium heat. Add the curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning. This process "blooms" the spices, releasing their essential oils and deepening the flavor of your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the diced onion, garlic, and ginger to the pan and sauté for 2-3 minutes until softened. Then add the diced bell pepper and carrot, cooking for another 3-4 minutes until they begin to soften but still maintain some texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the tofu or pre-cooked chicken, coconut milk, fish sauce, and brown sugar. Simmer gently for 5 minutes to allow the flavors to meld together. The coconut milk should reduce slightly, intensifying the flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Stir in the cornstarch mixture and cook for 1-2 minutes until the filling has thickened substantially. This step is crucial - a watery filling will make your pastry soggy! Remove from heat and stir in the fresh coriander and lime juice. Transfer to a bowl and refrigerate until completely cooled. A hot filling would melt your carefully prepared pastry before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper. Remove the pastry from the refrigerator and allow it to soften slightly at room temperature for 5-10 minutes, making it easier to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>On a lightly floured surface, roll out the pastry to about 3mm thickness. Using a 10cm round cutter or bowl, cut out 16 circles, re-rolling scraps as needed. If the pastry becomes too warm while working with it, pop it back in the fridge for 10 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place a heaped tablespoon of the cooled filling onto the center of half of the pastry circles, leaving a 1cm border around the edge. Be careful not to overfill, or your pies may burst during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the edges with beaten egg, then top with the remaining pastry circles. Press the edges firmly with a fork to seal, then trim with a knife if needed for a neat finish. The egg creates a strong seal and helps prevent any filling from leaking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the pies to the prepared baking tray. Cut a small steam vent in the top of each pie, then brush the tops generously with beaten egg for a beautiful golden finish. The steam vents are essential to prevent the pies from bursting as they bake.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 20-25 minutes until the pies are golden brown and crisp. The bottom should be well-cooked and firm to the touch. Allow to cool on the tray for 5 minutes before transferring to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve the hand pies warm or at room temperature. They're delicious on their own or with a side of sweet chili sauce for dipping. These pies can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat in a 180°C oven for 10-15 minutes until piping hot throughout.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these curry hand pies ahead of time and freeze them?
Absolutely! These savoury pastries freeze beautifully. You can freeze them either before or after baking. For unbaked pies, freeze them solid on a baking sheet, then transfer to freezer bags. Bake from frozen, adding 5-10 minutes to the cooking time. Baked pies can be reheated from frozen in a 180°C oven for 15-20 minutes.
What's the secret to achieving perfectly flaky pastry for hand pies?
The key to flaky pastry is keeping everything cold throughout the process. Use cold butter cut into small cubes, ice-cold water, and chill the dough between steps. Don't overwork the dough, as this develops gluten and creates toughness. The visible butter streaks in your rolled dough will create those beautiful flaky layers when baked.
Can I adapt the filling to make vegetarian or vegan Thai curry pies?
Definitely! For vegetarian pies, simply use tofu instead of chicken and substitute soy sauce for fish sauce. To make the recipe vegan, also replace the butter in the pastry with a plant-based alternative like coconut oil or vegan butter, and use plant milk or water instead of egg wash for the golden finish.
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