Curried Vegetable Hand Pies

Staff Writer
Curried Vegetable Hand Pies
Hollis Wilder

These hand pies are beautifully crafted using either a tomato or spinach tortilla, which makes them so easy and fun to eat. The aromatic curry mixed with hearty vegetables gives it a taste reminiscent of an open-faced samosa. If you don’t like spicy food, cut the amount of cayenne in half, but I think heat is the only way to go with these pies. And besides, all that spiciness is balanced by the sweet mango chutney and yogurt sauce.

Click here to see more recipes for your cupcake pan. 

Click here to see 10 Great Dishes to Make with Frozen Vegetables.

12
Servings
355
Calories Per Serving
Deliver Ingredients

Ingredients

For the curried vegetables

  • 1 small russet potato, peeled and cut into 1/4-inch dice, placed in a bowl of cold water to avoid discoloring
  • 3 Tablespoons olive oil
  • 1 medium yellow onion, small diced
  • 1 Tablespoon grated ginger
  • 2 small cloves garlic, finely chopped
  • 2 Teaspoons cumin
  • 1 Teaspoon ground cardamom
  • 1/2 Teaspoon grated nutmeg
  • 1/2 Teaspoon cinnamon
  • 2 Tablespoons curry powder
  • 1/4 Teaspoon cayenne
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 small head cauliflower, cored and cut into small florets
  • 3 carrots, peeled and cut into 1/4-inch dice
  • 1/2 red bell pepper, seeded and cut into 1/4-inch dice
  • 1/2 yellow bell pepper, seeded and cut into 1/4-inch dice
  • 1/2 Cup chicken broth
  • 1/2 Cup coconut cream or sweetened coconut milk
  • 1/2 Cup frozen peas, thawed

For assembly

  • 1/2 Cup plain yogurt
  • 1/4 Cup mango chutney
  • Nonstick cooking spray, for the pan
  • 12 tomato or spinach-flavored tortillas
  • 1/2 Cup chopped roasted almonds
  • 1/2 Cup chopped pistachios
  • Fresh cilantro leaves, for garnish

Directions

For the curried vegetables

Drain the potatoes. In a large skillet over medium-high heat, combine the oil, onion, and potatoes and sauté until just tender, about 7 minutes. Stir in the ginger, garlic, cumin, cardamom, nutmeg, cinnamon, curry powder, and cayenne, and season with salt and pepper to taste. Stir in the cauliflower, carrots, both kinds of peppers, and chicken broth and reduce the heat to low. Cover and cook, tossing once halfway through, until all the vegetables are tender and the mixture begins to thicken, 10-12 minutes.

Stir in the coconut cream and continue to cook until the curry is the consistency of a thick gravy with chunks of vegetables. Turn off the heat and stir in the peas.

The curried vegetables can be prepared 3 days in advance and stored in an airtight container in the refrigerator until needed. They will keep for up to 1 week. 

For assembly

In a small bowl, mix together the yogurt and chutney. Refrigerate until serving time.

Preheat the oven to 350 degrees. 

Spray a 12-well classic cupcake pan with nonstick cooking spray, then line the wells with the flour tortillas. Fill the wells to the top with the curried vegetables, leaving the tops of the tortillas open.

Bake until the edges of the tortillas are golden and crispy, 20-25 minutes. With your hands, lift the hand pies from the pan using the tortilla wrappers as handles. Drizzle yogurt sauce on top of each mini meal, then garnish with the chopped nuts and cilantro leaves.

The yogurt sauce can also be assembled up to 1 week in advance and stored in a separate airtight container.

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
19g
29%
Sugar
8g
N/A
Saturated Fat
5g
26%
Cholesterol
2mg
1%
Protein
9g
17%
Carbs
41g
14%
Vitamin A
147µg
16%
Vitamin B6
0.3mg
13.3%
Vitamin C
30mg
51%
Vitamin E
3mg
14%
Vitamin K
12µg
15%
Calcium
144mg
14%
Fiber
5g
19%
Folate (food)
40µg
N/A
Folate equivalent (total)
123µg
31%
Folic acid
49µg
N/A
Iron
3mg
18%
Magnesium
53mg
13%
Monounsaturated
9g
N/A
Niacin (B3)
3mg
16%
Phosphorus
217mg
31%
Polyunsaturated
4g
N/A
Potassium
439mg
13%
Riboflavin (B2)
0.2mg
11.9%
Sodium
439mg
18%
Sugars, added
4g
N/A
Thiamin (B1)
0.4mg
23.6%
Zinc
1mg
7%

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