A savory apple pie that fits in your hand? Yes please. Incredibly flaky crust surrounds a beautifully spiced blend of chopped leeks and apples. Curry powder ties all the flavors together and voila- a handheld miracle is born! Savory and sweet never tasted so good. Make my Apple and Leek Curry Hand Pies for a unexpectedly delicious treat.
It’s officially fall and everyone is making apple pie. Deep dish, lattice, bourbon spiked; you name it and there’s an apple pie recipe for it. Apple pie is synonymous with America and her obsession with the fruit. I’m obsessed too, so I developed an apple pie recipe that is uniquely delicious and portable. Buttery, savory leeks pair so well with tart-sweet Granny Smith apples. Add the smoky depth of curry powder and we have a winner!
This is the flakiest pastry I’ve ever made or tasted. It is truly top notch- tender enough for a perfect bite but sturdy enough to hold all of that goodness safely inside. Yoghurt is the key to that beautifully rich texture. Turmeric is added to the dough simply for its attractive coloring. Every detail in this recipe matters.
Looking for an unexpected way to tantalize holiday or game day guests? This Apple and Leek Curry Hand Pie recipe is your ticket. Tart, savory, and sweet fall flavor comes in a portable package for you and your loved ones to enjoy. Feel free to experiment with different fillings and go crazy! There’s a chill in the air and the time to bake is now. If you like this recipe, please rate below. You can always see what I’m cooking up on Instagram. Happy Baking!
Apple and Leek Curry Hand Pie
Ingredients
Pastry
- 1 1/4 cup all purpose flour
- 3/4 tsp salt
- 1 1/2 tsp turmeric
- 4 tbsp unsalted butter
- 4 tbsp coconut oil
- 1/4 cup full fat yoghurt or sour cream
- 1/3 cup ice water
- 1 egg yolk optional for wash
Filling
- 1 tbsp butter
- 2 cloves garlic
- 1 cup finely chopped apple
- 1/2 cup chopped leek
- 2 1/2 tsp high quality curry powder
Instructions
- Whisk together flour, salt, and turmeric. Cut in butter and coconut oil with a pastry blender or hands until mixture looks like coarse meal. Incorporate yoghurt and water with a fork, stirring just until all flour is moistened. Bring dough together in a ball, wrap tightly, and chill for at least 40 minutes.
- Once dough has chilled, half the dough and place one half on a well-floured work surface. Roll dough out to 1/8 inch thickness. Using a 3" biscuit cutter ( you can also use 3 inch drinking glass or lid) cut out 8 circles. You will need to reform scrap pastry and roll out again to get all the circles. Repeat this process with the 2nd half of dough.
- Place pastry circles on a parchment lined baking sheet and refrigerate for (at least) 20 minutes. Meanwhile, place butter in a saucepan over medium heat. When butter has browned a bit, add garlic, apple, and leek. Cook down for 2-3 minutes, then add curry powder. Season to taste with salt and pepper and remove from heat.
- Place a heaping tablespoon of apple mixture onto 8 pastry circles, then top each one with another circle that will come down over the filling-making sure to tightly seal the seams with a fork. Refrigerate filled pastries for 20 minutes. Preheat oven halfway through chilling time.
- Bake hand pies at 375 for 22-24 minutes. Crust should be a vibrant golden brown and flaky on both sides. Let cool on rack for 5 minutes before consuming.
- *Optional: mix together egg yolk and 2 tbsp water. Use a pastry brush to gently wash filled pastries before baking. This encourages even browning.