Turkey Curry Hand Pies

I made this hand pie from leftover Thanksgiving turkey. It was a great way for me to practice making savory meat dishes. All of the food blogs seem to be covering turkey salads, turkey pastas…etc. I made this especially for Chef and he loved it.

For four handpies:

Pâte Brisée (pastry; from Gourmet 1990):

• 1 1/4 cups all-purpose flour
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
• 2 tablespoons cold vegetable shortening
• 1/4 teaspoon salt

Filling:

• 1 c. leftover Thanksgiving turkey, cut into 1/2” cubes or shredded
• 1 c. Bhajii (or other curry)
• 1 egg, beaten

In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour. When ready, divide the dough into 4 pieces; roll these pieces out into circles about 1/3 of a centimeter thick. Preheat the oven to 375F. Using a spoon, put in a generous heap of the filling into the center of each hand pie. Fold the pastry over in a half so it resembles a half circle. Make three more of these; spread out the hand pies on a parchment paper lined baking sheet and brush on the egg on each of the pies. Bake for 20-30 minutes or until the top of the pie is golden brown.