Apple Dumplings and Curry Potato Patties

Enjoy as a snack, dessert, dinner.  Great as an appetizer or party pleaser!

Basic Hand Pie/patty Dough from foodinjars.com
31/2 cup all-purpose flour
2 tsp sea salt
2 sticks cold unsalted butter, cut into cubes
1/2 cup ice water
a pinch of sugar

1. Combine the flour, sugar and salt in the bowl or food processor.
Pulse to combine. Add the cold butter cubes to the bowl, and pulse until the butter is incorporated into the flours and the largest bits are the size of peas.
2. Then, with the motor running, slowly stream water into the bowl. Stop once you’ve added1/4 cup of water. Test the dough by squeezing it. if it sticks together, its done. You want it to just barely hold together.
3. Divide the dough in two and wrap in plastic wrap or waxed paper. Store in the refrigerator for at least an hour before using. Overnight is fine too. The dough can be frozen for up to a month.

If you don’t have a food processor, combine the flour, sugar and salt in a large bowl and whisk together. Grate very cold butter using a box grater. When it’s all grated, combine with the dry ingredients and work together using a pastry blender or your hands. Add water drop by drop until the dough comes together. Divide and store as recommended above.

Spiced Apple Pie Filling
Makes 10 pies
2 Tbsp butter
4 medium apples (choose crisp and tart varieties)
1/3 cup brown sugar
1 Tbsp all-purpose flour
2 tsp lemon juice
1 1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp ground cloves
1 batch Basic Hand Pie Dough
1 egg, beaten

1. Peel and core apples. Cut them into quarters and each quarter into 405 pieces. Heat a large frying pan over medium-high heat. Add butter to the pan. Once butter melts, add apple slices and brown sugar, and stir to combine. Add flour, lemon juice, cinnamon, nutmeg and cloves. Stir and cook for 5-6 minutes, until the apples are soft, but still hold their shape.
2. To assemble pies, roll dough out flat. Cut into 20 circles. place a tablespoon of filling in the center of half the circles. Brush edges with the beaten egg and top with a second round of dough. Crimp edges firmly to seal. Prick the tops with a fork to allow steep to escape.

Curried Potato and Pie Filling
Makes 12 pies
3 Tbs Olive Oil
1/2 medium onion, minced
2 tsp curry powder
1 tsp ground cumin
1/2 t smoked paprika (optional)
2 Tbsp tomato paste (or sauce)
2 tsp fresh grated ginger
1 garlic clove, pressed or grated
2 russet potatoes, peeled and cubed
1 cup frozen peas*
3 sheets puff pastry (or basic hand dough)+
1 beaten egg

1. Heat olive oil in a large skillet over medium-high heat. Add onions and cook until browned. Sprinkle curry powder, cumin and paprika, and cook until spices are fragrant. Add garlic, ginger and tomato paste, and stir to combine. Add chopped potatoes and top with 1 1/2 cup of water. Place a lid on the skillet and turn heat down to medium. Cook until potatoes are tender, stirring regularly to prevent burning. When potatoes are soft add, add frozen peas and cook until they’re heated through.
2. To assemble pies, cut each sheet of puff pastry into four squares. Place a tablespoon full of filling near one corner of heath square. Brush two sides with the beaten egg and fold pastry over to form a triangle. Press edges to seal. Brush top with beaten egg. Space out on a parchment or silicone lined cookie sheet. Bake at 375 degrees for 25-30 minuets, until puffed and golden.

*I had no peas and so I cooked a cup of mung beans with sage and garlic for 20 mins, then added to cooked onions and spices with cooking water… Then added potatos, 1 chopped carrot and chopped stalk of celery. Added a bit more water water and some salt for taste.
+ instead of puff pastry I used basic hand dough and made patty pockets and sealed without the egg.