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Curry Chickpea Handpies
Credit:
Justin Walker
Recipe Summary
prep: 35 mins
total: 2 hrs
Yield: Makes 12 pies
Ingredients
Ingredient Checklist
3 tablespoons vegetable oil
1 large onion, minced (1 3/4 cups)
1/3 cup Thai red curry paste (such as Maesri)
1 (15 ounce) can chickpeas, drained and rinsed (1 3/4 cup)
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces
1 cup coconut milk (from 15 ounce can)
5 ounces baby spinach, tough stems removed
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
2 recipes Test Kitchen’s Favorite Pate Brisee each formed into 1 square disc
1 large egg, beaten, for brushing
Gallery
Curry Chickpea Handpies
Credit:
Justin Walker
Recipe Summary
prep: 35 mins
total: 2 hrs
Yield: Makes 12 pies
Gallery
Curry Chickpea Handpies
Credit:
Justin Walker
Curry Chickpea Handpies
Credit:
Justin Walker
Curry Chickpea Handpies
Recipe Summary
prep: 35 mins
total: 2 hrs
Yield: Makes 12 pies
Recipe Summary
prep: 35 mins
total: 2 hrs
Yield: Makes 12 pies
prep: 35 mins
total: 2 hrs
prep:
35 mins
total:
2 hrs
Yield: Makes 12 pies
Makes 12 pies
Ingredients
Ingredients
- 3 tablespoons vegetable oil
- 1 large onion, minced (1 3/4 cups)
- 1/3 cup Thai red curry paste (such as Maesri)
- 1 (15 ounce) can chickpeas, drained and rinsed (1 3/4 cup)
- 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces
- 1 cup coconut milk (from 15 ounce can)
- 5 ounces baby spinach, tough stems removed
- Kosher salt and freshly ground pepper
- Unbleached all-purpose flour, for dusting
- 2 recipes Test Kitchen’s Favorite Pate Brisee each formed into 1 square disc
- 1 large egg, beaten, for brushing
Directions
In a large straight sided skillet heat oil on medium-high. Add onion, cook stirring, until translucent, 3 minutes. Stir in curry paste, chickpeas, potatoes, coconut milk, and 1/3 cup water. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until potatoes are almost tender, about 8 minutes. Add spinach, stir until wilted. Season with salt and pepper. Cool completely.
On a lightly floured surface, roll 1 piece of dough into an 18-inch square (about 1/8-inch thick). Cut out six 6-inch squares. Brush edges with egg. Place 1/3 cup filling on one side of a square. Fold dough over to enclose filling creating a triangle. Press edges to seal. Cut 3 small vents in top. Place on parchment-lined baking sheet. Repeat with remaining dough and filling.To Freeze and Bake Later: Freeze in single layer on baking sheet, 2 hours. Transfer to freezer bags. Will keep, frozen, for up to 1 month. To serve, heat oven to 375 degrees. Brush hand-pies with egg. Place on a baking sheet and bake until golden brown and bubbling, 45 minutes.To Bake and Serve: Preheat oven to 375 degrees. Refrigerate pies on baking sheet for 30 minutes. Brush with egg then bake until golden brown and bubbling, about 30 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Curry Chickpea Handpies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Curry Chickpea Handpies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
