Try this yummy Curried Mushroom Hand Pie recipe as your next go-to snack.
This recipe makes 12 hand pies.
- 350 g flour
- 8 g salt
- 150 g butter
- 2 large free-range eggs
- 20-30 ml ice cold water
- 2 large potatoes, peeled and chopped
- 30 g raw cashew nuts
- 1 large ripe tomato, stem removed & a cross cut into the base
- 1 medium white onion, peeled and quartered
- ± 250 ml boiling water
- 1 tsp cumin seeds
- 2 Tbsp curry powder, pick your strength
- 250 g button mushrooms, quartered
- 80 g fresh or frozen peas (about ½ a cup)
- 1 large handful of coriander, roughly chopped
- 1 large egg, beaten, for egg wash
- Cumin seeds, for sprinkling the pies
- Chutney, for serving
For the crust:
- In a large bowl, combine the flour and salt.
- Mix the butter into the flour using your fingertips to make “wet sand”.
- Add the eggs and mix with a fork until the dough is just coming together.
- Gradually add water, a spoonful at a time, just until the mixture holds together. Don’t overwork the dough.
- Shape into a large disc and cover in plastic wrap.
- Refrigerate the dough for at least 30 minutes, or make in advance the night before.
For the filling:
- Place potatoes in a pot of cold, salted water. Bring to a boil.
- Simmer until potatoes are tender. Drain and roughly mash. Set aside.
- Place cashew nuts, tomato, and onion in a jug. Pour over boiling water to cover. Leave for 30 minutes.
- Drain off the water, peel the tomato and place everything in a blender. Blend until completely smooth.
- If your tomato was not juicy enough, you can add a little water to the blender to help things along.
- Heat a drizzle of olive oil in a large frying pan.
- Add the cumin seeds and curry powder and cook for a minute until fragrant.
- Add the mushrooms and sauté until golden brown.
- Pour in the cashew nut puree and simmer.
- Add the peas, coriander and mashed potato. Mix until everything is well combined.
- Taste to adjust seasoning.
- Remove the filling from the heat and scrape it into a bowl. Cool completely.
To assemble the pies:
- On a well-floured work surface, roll out the dough to about ± 3mm – 4mm thick.
- Using a ± 13cm bowl placed upside down, cut out circles of pastry.
- Add a few spoonfuls of cold filling into the circle of pastry and wet one side of the edge with water. Seal up into a half-moon shape, squeezing out any air pockets as you go.
- Place half-moon pies onto a tray lined with baking paper.
- Press down on the edges with the prongs of a fork to join the two layers of pastry properly and create a pretty-looking edge.
- Place in the fridge for 15 minutes to rest.
- Preheat oven to 200˚C.
- Remove pies from the fridge and slice two little cuts into each pie for steam to escape.
- Egg wash all over and sprinkle with cumin seeds.
- Bake for 25 minutes until golden brown and the pastry is cooked through.
- Serve with a dollop of your favourite chutney, and enjoy!
Curried Mushroom Hand Pie Recipe Notes
This Curried Mushroom Hand Pie Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.
They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.
These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!
We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!
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