I seem to be a little obsessed with hand pies these days! Following my previous post for a savory hand pie, I thought I’d follow up with a sweet option. The inspiration for this pie came from browsing the spice blends with Kristina at Stone Creek Kitchen.  I had planned on doing a coconut pudding filling and was inspired to add a savory spice blend for a little extra kick. I used a curry mix, but I’m sure that a garam masala or STK’s Ancient Chinese Secret spice blend would work just as well. The filling for these pies makes a great pudding on its own–just serve with some fresh berries and a crispy cookie.

(yields 12 pies)

Ingredients:

 Filling

1          cup                  Whole Milk

1          can (15oz.)      Coconut Milk

½         cup                  Brown Sugar

¼         cup                  Corn Starch

¼         tspn                 Salt

4          large                Egg yolks

1          Tblspn            Butter

1 ½      tspn                 Curry Powder

1          tspn                 Vanilla Paste or Extract

¾         cup                  Coconut (shredded, unsweetened)

1          medium           Banana

2          Tblspn             Brown Sugar

2          Tblspn             Butter

Dough

3          cups                All Purpose Flour

½         cup                  Coconut

2          Tblspns            Sugar

1          tspn                 Salt

¾         cup                  Vegetable Shortening

1          large                Egg

6          Tblspns            Cold Water

1          tspn                 Cider Vinegar

1-2       cups                Oil for frying (a high smoke-point oil like canola, peanut or sunflower)

Make filling

• Preheat oven to 350°.
• In a medium sauce pan, bring milks just to a simmer over medium heat.
• Meanwhile, combine brown sugar, corn starch, salt and egg yolks in a large bowl and whisk to completely combine.
• Slowly whisk the hot milk into egg mixture. Return mixture to the sauce pan.
• Cook over medium-low heat, stirring constantly, until thickened. Whisk in butter, curry powder and vanilla.
• Spread coconut evenly on a small baking sheet. Toast in oven for 5-7 minutes or until evenly browned. Watch carefully, as coconut burns quickly.
• Peel banana. Cut in half and slice into ¼” half moons.
• Melt butter and brown sugar in a non-stick sauté pan over medium heat. Add bananas and cook until nicely caramelized—about 5 minutes.
• Fold toasted coconut and caramelized bananas into filling.

Make dough:

• Combine flour, coconut, sugar and salt in a medium mixing bowl.
• Add shortening and cut into the flour mixture with two knives, a pastry blender or your fingertips until the mix resemble a course meal—kind of like wet sand.
• Whisk together egg, water and vinegar and add to flour mixture.
• Combine with a fork until a rough ball begins to form.
• Pull dough out onto a lightly floured board or clean counter and turn and push mixture together a few times to form a cohesive ball. Flatten into a disk and wrap in waxed paper and refrigerate for 30 minutes or more.

Assemble:

• Cut dough in half and roll half out to ⅛” thickness on a lightly floured board. Cut out 5” circles and set aside. Roll up scraps and set aside.
• Roll out second half of dough in the same manner. Gather up all scraps and roll out one last batch. You should have 12 circles.
• Working in batches of 4 or 6 circles (depending on space), place about a tablespoon of filling in the center of each circle. Wipe the edges of the dough with a finger dipped in water. Fold edges together and pinch with thumb and index finger. Crimp edges with a fork. If fork sticks to dough, dip it in a little flour.

Cook:

• Place oil in a heavy bottomed pan with sides at least 3” high to a depth of about 1 ½”. Heat over medium heat to a temperature of about 350°.
• Fry pies, two or three at a time, for about 2 minutes on each side until lightly browned.  Drain on a rack over a sheet pan.

Notes:

• These pies taste best if eaten within a day.
• Using pre-made frozen pie crust is an acceptable shortcut.
• Components can be made a day or two ahead and assembled and fried when ready.