Prep time: 2 hours
Cook time: 30 mins
Total time: 2 hours 30 mins
Crust
- 2 cups all-purpose flour
- ½ tsp salt
- 10 tbsp unsalted butter
- 2 tbsp shortening
- 6 tbsp cold water (plus a little more if needed...)
Filling
- 1 cup lentils, rinsed
- 2¼ cup chicken broth
- 2 tbsp yellow curry powder
- ½ tsp turmeric
- ¼ tsp pepper
- 2 carrots, peeled and chopped
- 1 potato, peeled and cubed
- Bring a pot of the chicken broth to a boil and add lentils (may choose to soak overnight prior to cooking).
- Add the curry, turmeric, and pepper.
- Cook the lentils covered for 1 hour on a low boil (medium heat should be fine, as long as it slightly boils).
- Add the chopped carrots and potatoes and continue to cook for 20 more minutes.
- In the meantime, prepare the crust by adding all ingredients to a bowl and using a pastry blender to cut the butter and shortening into the flour until you have a uniform, crumbly mixture.
- Add the water 1 tbsp at a time and stir with a fork.
- Add just enough water to gather the dough in a ball with your hands without it falling apart too much, then wrap in plastic wrap and chill in the refrigerator for 1 hour.
- Roll a fistful of dough out on a floured surface to a circle of about 8 or 9-inches diameter and transfer to a greased baking sheet.
- Preheat the oven to 425 degrees F.
- Spoon 1-2 tbsp of filling over one half of the pie, about ½ inch away from the edge.
- Close the other side over the pie, and wet your finger and use the water to seal the edges.
- Then, turn the edges over back onto the pie, and seal by pressing a fork all the way around the edge.
- Bake for 25-30 minutes, until golden brown.
Makes 6 hand pies
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/curried-lentil-hand-pies/
3.2.2265