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.
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
- 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
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.
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.