Curry Hand Pies

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Original recipe from Martha Stewart

kept bysimbakins
recipe by

Categories:
- Appetizer

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Ingredients:

1 large onion, minced
3 tablespoons vegetable il
1/3 cup red curry paste
1 can (15 ounces) chickpeas, drained and rinsed (1 3/4 cups)
1 pound Yukon Gold potatoes, peeled and cut into 1/2 -inch pieces (2 cups).
1 cup coconut milk
5 ounces baby spinach, tough stems removed
Koscher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting the counter
2 recipies Paté Brisée, each formed into 1 square disk
1 large egg, beaten, for brushing, plus 1 more for baking
Store baught chutney for serving (optional)

In a large straight-sided skillet, saitéonion in oil over medium-high heat until translucent, bout 3 minutes.
Add curry paste, chickpeas, potatoes, coconut milk, and 1/3 cup water.
Simmer, stirring occasionally, until potatoes are just tender, 8 to 10 minutes.
Stir in spinach.
Season with salt and pepper.
Let cool.
On a floured surface, roll 1 disk of dough into a 18-inch square.
Cut into 9 six-inch squares.
Brush edges with egg.
Place 1/3 cup filling on half of each square.
Fold dough over to form trangles; press edges to seal.
Cut vents at the top
Place each on a parchment-lined baking sheet.
Repeat with the remaining dough and filling.
If you want to keep for another evening, freeze for 2 hours. Then, transfer to a large plastic staorage bag.
Preheat oven to 375 degrees F.
Brush pies with egg.
Bake on parchment-lined baking sheets until golden brown, about 45 minutes.
Serve with chutney.