Friday, January 24, 2014

Curried Vegetable Hand Pies

The big game day is just around the corner so I will be sharing some of my favorite recipes that I think would be great to bring to any party, especially the Super Bowl. Or just to eat any time! First up are these delicious Curried Vegetable Hand Pies. These are great vegetarian appetizer or side dish to an Indian meal (I made these to go with my Butter Chicken). Yum!

You can serve these hot or cold. I like them best at room temperature. 

  • 2 carrots, dice
  • 2 all-purpose potatoes, peeled and diced *
  • 2 sheets prepared dough for an 8-9 inch pie
  • 1 egg, lightly beaten, for egg wash
  • 1 tbsp prepared curry paste or 1 tsp Madras curry powder
  • 2 tbsp Greek-style plain yogurt
  • 1 garlic clove, finely chopped
  • 1 in fresh ginger, finely chopped
  • 2 scallions, thinly sliced
  • handful of fresh cilantro, chopped
  • juice of 1/2 lemon
  • salt & pepper

  1. Preheat oven to 400 degrees.
  2. Boil the carrots and potatoes in a pan of salted water for about 15 minutes until soft. Drain well.
  3. Put the carrots and potatoes in a bowl, and gently mix together with curry paste, yogurt. Add the garlic, ginger, scallions, cilantro, lemon juice and season well with salt and pepper. Stir through gently until well mixed.
  4. Roll out each of pastry on a floured work surface, then use a 4 inch circle cookie cutter (or the edge of a drinking glass) as a template to cut out circles from each sheet. (you can cut approximately 7 circles from each pastry sheet)
  5. Divide the vegetable mixture among the pastry circles, spooning it into the center of each one (a heaping teaspoon full works well). Fold over the pastry to make a half-moon shape, and pinch the edges together to seal.
  6. Using a sharp knife, make 2 slashes in the top of each pie, then brush all over the remaining egg wash. Bake for 15-20 minutes until gold brown. Serve hot or cold.
* For a more solid potato (one that stays more firm), use a waxy potato.


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