Description
Golden, flaky hand pies filled with a warm and aromatic spiced vegetable filling—perfect for a comforting snack or light meal.
Ingredients
Units
Scale
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup Greek yogurt
- 1 egg
- 1 tsp salt
- 1/4 cup ice water (as needed)
- 1 egg yolk + 1 tbsp milk (for egg wash)
- 1 tbsp black sesame seeds (for garnish)
For the Filling:
- 2 medium potatoes, diced and boiled
- 1/2 cup green peas
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp chili flakes
- Salt and pepper to taste
- 1 tbsp chopped cilantro
Instructions
- Prepare the Dough: In a bowl, mix flour and salt. Add cold butter and rub it into the flour until the mixture resembles coarse crumbs.
- Stir in Greek yogurt and egg, adding ice water gradually until a smooth dough forms. Wrap and refrigerate for 30 minutes.
- Make the Filling: Heat olive oil in a pan over medium heat. Add cumin seeds and let them sizzle. Stir in onions and cook until soft.
- Add boiled potatoes, peas, turmeric, garam masala, chili flakes, salt, and pepper. Cook for 5 minutes, then stir in cilantro. Let cool.
- Assemble the Hand Pies: Preheat oven to 375°F (190°C). Roll out the chilled dough and cut into circles.
- Place a spoonful of filling on each circle, fold over, and crimp the edges with a fork to seal.
- Brush with egg wash, sprinkle black sesame seeds on top, and place on a lined baking sheet.
- Bake: Bake for 25-30 minutes until golden brown and crisp.
- Serve: Enjoy warm with a side of chutney or dip.
Notes
- For a vegan option, replace butter with plant-based butter and use a non-dairy yogurt.
- These hand pies can be made ahead and frozen before baking for an easy snack anytime.
- Try serving with a side of mint chutney or yogurt dip for extra flavor.
