Curried Coconut Hand Pies
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)
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
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)
- 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.
- 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.
- 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.
- 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.
- 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.