Indian Curry Pies
Ingredients for Dough:
1 cup spelt flour (or oat flour)
1 tbl nut butter
⅓ cup water
Chef Note: You can use any kind of nut butter, cashew is preferred, as it keeps dough light in color.
Directions:
• Mix all ingredients until dough forms a ball. Wrap in plastic, flatten to a disc put in the fridge to chill for
30 minutes or longer.
Ingredients for Filling:
1 large onion, small diced
1 large sweet potato, peeled, small diced
1 cup peas (or more)
2 tsp curry powder
½ tsp chili powder
1 tsp cumin seeds, toasted and ground
Directions:
Preheat oven to 375°F
• In a pan, over medium heat sauté onions with small amount of water/broth.
• After 5 minutes, add spices, mix thoroughly. Add potatoes cook for 5-7 minutes
until potatoes are al dente (firm to the bite). Take off stove and cool mixture.
• Line sheet pan with parchment or silpat baking mat.
• Roll dough, approx. ⅛ thickness. Be careful not to roll to thin, otherwise
filling will pop through.
• Cut 3” circles with metal cutter (or use glass jar).
• Place 1 tbl of filling on one side of circle, using a flax egg (or water),
seal edges, fold dough over filling, crimp with fork. Continue to shape all pies until finished.
• Glaze each pie with flax egg (mix 1 tbl ground flax seed, plus 3 tbl water) and bake for
25-30 minutes until brown.