Chicken and Curried Potato Hand Pies
This hot hand pie holds together the sweet and spicy flavors of a delicious curry dish.
About This Dish
The secret to a flaky dough is to keep it cold. So don't skip the steps in this recipe for chilling the dough as the pies come together. You'll be really happy when you pull the pies out of the oven and have a perfect crust. You can also use pre-made pie crusts if you are short on time.
You can make both the filling and the
crust up to a day ahead of time,
storing them in the refrigerator until you're ready to create and bake
the pies.You can store unbaked pies in the freezer for up to a month. Simply place the frozen pies on a baking sheet and bake at 375 degrees Fahrenheit for about 40 minutes.
- Small casserole dish
- Food processor (optional)
- Mixing spoon
- Baking sheet
- Parchment paper
- Large skillet with lid
- 2 cups bread flour
- 1⁄2 teaspoon fine sea salt
- 3⁄4 cup unsalted butter, very cold and cut into small cubes
- 6-8 tablespoon ice cold water
- 4 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 2 russet potato, cut in small cubes
- 1 tablespoon curry powder
- 1.5 cups frozen peas
- 1⁄2 cup raisins
- 2 tablespoons red wine vinegar
- 2 small chicken breasts
- 1 cup broth
- 1 egg yolk
- 1 teaspoon warm water
- Preheat the oven to 300 degrees Fahrenheit. Place the chicken breasts and broth in a small casserole dish, cover it and bake for about 60 minutes. The chicken is done when you can easily shred it with two forks. Drain the broth, but reserve 1/2 cup. Shred the chicken and set aside.
- While the chicken is baking, make your dough. In a food processor, combine the flour and salt. Sprinkle the cubed butter over the top and close the lid. Pulse the processor several times until the butter is broken up and combined into the flour. Pour the ice cold water a tablespoon at a time into the processor while pulsing, and continue to pulse until the dough comes together into a ball. You may not need all of the water, or you may need more — add just enough that the dough comes together but is not sticky.
- Divide the dough in half, and place each half in a ziplock bag or on a piece of plastic wrap. Flatten each into a disk, then seal the wrap. Place it in the refrigerator to chill for at least 30 minutes.
- In a large skillet, heat the olive oil over medium heat. Add the onion and a generous dash of salt and pepper and cook until the onion is translucent, about 5 minutes.
- Add the potato and reserved 1/2 cup of broth, cover the skillet and cook the mixture for about 7-10 minutes, stirring occasionally, or until the potatoes are tender. Add in the curry powder, stir, and cook for one minute more. Remove the mixture from heat.
- Add in the peas, raisins, vinegar and chicken. Stir to combine.
- When ready to assemble the pies, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- On a floured work surface, cut each dough disk into quarters for a total of 8 pieces. Roll out each piece into a thin circle, about 1/8-inch thick. Place the circles onto the baking sheet and place in the freezer for 5 minutes.
- Whisk together the egg yolk and water. Remove the dough circles and brush the egg mixture over the bottom half of each circle.
- Divide the chicken and potato mixture evenly among the circles, being sure not to overfill. Fold the top half of the dough over to create a half-circle pie. Press down along the edge with a fork to seal, then trim off any excess dough for a clean edge. Place the hand pies on the parchment-lined baking sheet and place in the freezer for 5 minutes.
- Remove the hand pies from the freezer, brush the tops with the egg mixture, and poke a series of vent holes in the tops with the fork. Place the baking sheet in on the center rack in the oven and bake for 20-25 minutes or until the pies are golden brown.
- Serve and enjoy!