by Caitlin Saniga / photos by Kristina Deckert
- 3/4 cup all-purpose flour
- 3/4 cup wheat flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into 1/2-inch pieces
- 1/4 cup ice-cold water
- 1 egg, whisked with a splash of water
- 1/2 pound russet potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon unsalted butter
- 2 shallots, minced
- 1/2 teaspoon freshly grated ginger
- 1/2 cup frozen green peas, thawed
- 1 teaspoon fresh lemon juice
- 2 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground coriander
- 2 1/2 cups fresh cilantro
- 1/2 cup fresh mint leaves
- 1/2 small yellow onion, coarsely chopped
- 6 cloves garlic, trimmed and chopped
- 2 teaspoons fresh ginger, peeled and chopped
- 2 tablespoons fresh lemon juice
- 2-3 tablespoons water
- 1/2 teaspoon ground cumin
- salt to taste
To make the dough, pulse the flour and salt in the bowl of a food processor. Add the butter and pulse until course crumbs appear. Add the water and pulse until the dough comes together in clumps. Add more water if necessary.
Form the dough into a square and wrap in plastic wrap. Refrigerate for about 2 hours, or until firm.
To make the filling, bring a large pot of salted water to a boil. Add the potatoes and cook until they are tender when pierced with a fork, 10-12 minutes. Drain the water, and set aside the potatoes.
Melt the butter in a large pan over medium heat. Add the shallots and ginger, and cook until soft, about 2 minutes. Add the shallot mixture and peas to the potatoes.
Whisk together the lemon juice, mayonnaise, salt, garam masala and coriander. Pour it over the potato mixture, and toss to coat.
Let the chilled crust soften a bit at room temperature. Roll out to a roughly 15-by-12-inch rectangle. Cut into six rectangles and brush the edges of each rectangle with water.
Distribute the potato mixture among the six rectangles. Fold each piece of dough in half, over the filling, and press to seal the edges with your fingers and/or the tongs of a fork.
Place the pies on a baking sheet covered with parchment paper. Brush each pie with the egg mixture. Cut two or three slits at the top of each pie for venting.
Bake at 375 degrees for 35-40 minutes until the crust is golden brown.
Once ready, transfer to a wire rack to cool slightly.
To make the chutney, remove the tough stalks of the fresh herbs. Puree all ingredients to a smooth consistency, adjusting the amount of water, if necessary. Season with salt.
Serve the hand pies with the chutney as a dipping sauce.
*’Tis the season for warm and cozy things. Throughout the month of October, we’re tucking savory, meatless fillings inside crusty pastry pockets and calling it a meal. You can find all of our Humble Pie recipes here.