Entries in fall 2012 (31)
For the dough:
2-1/2 C all-purpose flour
1 C cold unsalted butter, cut into pieces
8 oz cold cream cheese, cut into pieces
1 tsp kosher salt
1/4 tsp white pepper
For the filling:
2 large Russet potatoes, peeled and cut into 1/2” pieces
1 tblsp canola oil
1 jalapeno, diced
1/2 tsp fresh ginger, grated
1/2 onion, peeled and cut into 1/2” pieces
1 clove garlic, minced
1/2 tsp Garam Masala
1/2 tsp brown mustard seeds
salt and pepper, to taste
For the egg wash:
2 tablespoons milk
For serving on the side:
creamy yogurt dip or spicy chutney
1. In a stand mixer fitted with the paddle attachment, cream the cold butter and cream cheese until combined. Add the dry ingredients and mix until the dough just comes together.
2. Turn the dough out onto a floured surface and divide into 2 equal pieces. Wrap each piece in plastic wrap and refrigerate for 30 minutes or overnight.
3. Place diced potatoes in a pot of salted water, bring to a boil and cook until tender—about 15 minutes. Drain and set aside to cool slightly.
4. While the potatoes are cooking, heat the oil in a saute pan over med-high heat and cook all remaining filling ingredients until the onions are soft—about 5 minutes. Remove from heat and mix with cooked potatoes.
5. Remove the dough from the refrigerator and unwrap. On a floured surface, roll out the dough to just over 1/8″ thick. Cut the dough with 4.5″ cookie or biscuit cutter—and keep cut pieces covered. Continue rolling the scraps until all the dough is used—this recipe will yield 20-24 circles.
6. Make the egg wash by mixing eggs and water in a small bowl and set it aside.
7. To fill the hand pies, take a circle of dough and place the filling in the center—about 1 tablespoon—and be careful, don’t overfill. Brush the edges with egg wash and fold over to close the hand pie. Dip a fork into flour so that it doesn’t stick and use it to crimp the edges closed. Set the filled hand pies on a parchment-lined baking sheet and continue to fill and fold the remaining pies. Refrigerate the filled pies for 15 to 20 minutes before baking.
8. Pre-heat oven to 425°F. Remove the pies from the refrigerator, brush with egg wash and bake for 20 to 25 minutes, or until pies are golden brown. Remove from the oven, let cool slightly and serve warm with dipping sauces on the side.
—the filling can be pre-made the night before.
—short on time? store bought pie dough can be used instead of scratch.
—in case of leftovers, the filling makes a fantastic breakfast side dish…Indian spiced skillet potatoes!