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Savory Potato Hand Pies

Yield: 8 hand pies

Enjoy these samosa-inspired treats enriched with ghee, garam masala, and coconut milk for a casual lunch, dinner, or on-the-go snack you can eat with your hands. They are also a well- received contribution to a potluck or a thoughtful housewarming gift that can be served warm or at room temperature.


  • 8 Tbs. ghee (112 g)
  • 1/2 cup chopped red onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped fresh cilantro
  • 1 tsp. garam masala
  • 2 cups russet potatoes, peeled and cut into 1/2-inch cubes (600 g)
  • 1/2 cup coconut milk
  • 1-1/2 tsp. kosher salt
  • 1/4 tsp. cayenne pepper
  • 1 recipe Heirloom Wheat Pie Dough
  • All-purpose flour, for dusting 1 egg, beaten


Heat the ghee in a large saucepan over medium-high heat. Sauté the onion, bell pepper, and cilantro, stirring occasionally with a wooden spoon, until the vegetables are translucent, 3 to 4 minutes. Stir in the garam masala and potatoes. Reduce the heat to medium, and sauté until the potatoes have softened, about 10 minutes, stirring occasionally. The potato should be just tender but not falling apart. Add the coconut milk, salt, and cayenne. Turn off the heat, and transfer the potato filling to a bowl. Let cool completely.

Place a rack in the middle of the oven, and preheat to 375°F. Line a baking sheet with parchment paper, and set aside.

Remove both dough disks from the refrigerator, and let stand 30 minutes. Working with one disk at a time, on a lightly floured surface, roll out each dough disk to a 12×12-inch square about 1/4 inch thick. Using a 6-inch plate as a guide, trace and cut out 3 circles from each dough square with a paring knife. Gather the scraps, roll them out, and cut 2 more circles, dusting the surface with more flour as needed. Brush the edges of the circles lightly with water. Place 3 to 4 Tbs. filling in the center of each dough circle, and fold in half to form a half- moon, pressing gently with a fork around the edges to seal.

Transfer the shaped hand pies to the prepared baking sheet, spaced at least 2 inches apart. Using a paring knife, cut three 1/2-inch slits on top of each hand pie. The slits are decorative, but also act as vents to release steam and prevent the hand pies from opening in the oven. Brush with the beaten egg, and bake for 15 minutes. Rotate the baking sheet, and bake until the hand pies are golden, about 15 minutes more. (Rotating the baking sheet halfway through ensures even baking.) Remove from the oven. Serve warm or at room temperature.


Make-Ahead: Store in an airtight container in the refrigerator up to 2 days. Reheat in a preheated 350°F oven until warm all the way through, about 5 minutes.


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