Skillet Curried Meat Pies
- Yield 18 hand pies
- Prep 5 minutes
- Cook 1 hour 25 minutes
- Total 1 hour 30 minutes
Skillet Curried Meat Pies sits in the Snacks section of Regbie. The card serves 18 hand pies. Plan on 1 hour 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 18 hand pies
- 2 cups cassava flour
- ½ cup arrowroot powder
- 1½ teaspoons Diamond Crystal kosher salt
- 1 teaspoon ground turmeric
- ¾ cup ghee, softened
- 3 large eggs, divided
- ½ cup room temperature water, more if needed
- 1½ cups Deconstructed Samosa (Spiced Keema)
Method
Warm the oven to 400° F with the rack in the middle position. Measure out the cassava flour, arrowroot powder, kosher salt, and ground turmeric into a large bowl. Beat to combine.
Tip in the ghee and two eggs to the dry mixture. Stir well with your hands until the dough is crumbly and the the ghee and egg are well incorporated.
Slowly add the water a little at a time, and knead well until a pliable dough forms. If the dough feels too sticky, you can add a little more cassava flour. Conversely, if it feels too dry and crumbly, add a little more water, kneading in a few drops at a time. If the dough feels overly soft and delicate, cover it in a bowl and refrigerate it for about 30 minutes so you can work with it more easily.
Dust the work surface with cassava flour. Next, grab a rolling pin and roll out the dough so that it’s about ⅛-inch thick. The dough can be a little sticky, so feel free to roll the dough between two pieces of parchment paper or plastic wrap. (A can also be very helpful in pulling the dough off the work surface.)
Use a 4½-inch round stainless steel cutter to punch out the dough rounds.
Gather up the dough outside the circle cut-outs, and use it to form another ball of dough. Roll out this dough ball to ⅛-inch thickness, and punch out more dough rounds. Repeat until you can’t form any more rounds. You should end up with about 18 dough rounds.
Tip in 2 tablespoons of chilled leftover Spiced Keema to each circle of dough. Fold the dough over the top and pinch the edges together with your fingers. Don’t overfill the pies or you won’t be able to seal them! Lay out the meat pies on two rimmed baking sheets lined with parchment paper, making sure they’re evenly spaced.
Beat the remaining egg in a small bowl and brush the egg wash over the top of the meat pies on one (not both!) of the trays. Use a sharp paring knife to cut three slits on the top of each pie. Lid the other tray of pies with plastic wrap or a clean towel—you don’t want the pies to dry out while the other tray is in the oven.
Pop the first tray of pies (the ones with the egg wash applied) in the oven and bake for 15 minutes. Rotate the tray 180° and bake for 10-15 minutes more or until the tops are golden brown.
Set the pies on a wire rack to cool to room temperature (or, at the very least, to a temperature that won’t burn off the roof of your mouth).
Right before the second batch of pies goes in the oven, brush on the egg wash, and cut three slits into each pie. Roast off the remaining pies per the instructions above and…voila!
You can keep these hand pies in a sealed container in the fridge for about 4 days or freeze them for up to 4 months. They can be reheated in a toaster oven set to 350°F for about 8-10 minutes from the fridge, or 10-15 minutes straight from the freezer.
Kitchen notes
- No leftover Spiced Keema ?
- The cook’ve filled these pies with leftover Pot Sticker Stir-Fry , Instant Pot Spicy Pineapple Pork , and basically whatever leftover cooked protein the cook had sitting in the cook fridge.
- You can make a variety of homemade hot pockets with whatever you have on hand as long as the filling isn’t too wet.
