Apple and Leek Curry Hand Pie
A savory, portable pie with curry spiced apples and leeks.
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.