Village-Style Potato & Egg Hand Pies

Description

These Village-Style Potato & Egg Hand Pies are a rustic, comforting snack inspired by traditional countryside baking. Flaky pastry envelopes a hearty filling of spiced mashed potatoes, boiled eggs, and fresh herbs. Perfect for breakfast on the go, picnic treats, or as a warm evening snack with tea. The golden crust and savory filling bring the nostalgic taste of village kitchens right to your plate.

Ingredients For Village-Style Potato & Egg Hand Pies

For the Dough:

• 3 cups all-purpose flour

• ½ tsp salt

• ½ cup unsalted butter or ghee (cold, cut into cubes)

• ½ cup yogurt (or milk)

• 1 egg (for brushing)

• Cold water as needed

For the Filling:

• 3 medium potatoes (boiled & mashed)

• 3 hard-boiled eggs (chopped)

• 1 medium onion (finely chopped)

• 2 tbsp fresh coriander (chopped)

• 1–2 green chilies (finely chopped, optional)

• ½ tsp cumin powder

• ½ tsp black pepper powder

• ½ tsp chili flakes (optional)

• Salt to taste

• 1 tbsp oil or ghee (for sautéing onion)

Instructions

Step 1: Prepare the Dough

1. In a large bowl, mix flour and salt.

2. Add cold butter/ghee and rub into flour until crumbly.

3. Add yogurt and mix, adding cold water gradually until dough just comes together.

4. Wrap in cling film and refrigerate for at least 20 minutes.

Step 2: Make the Filling

1. Heat oil/ghee in a pan, sauté onion until golden.

2. Add mashed potatoes, cumin powder, black pepper, chili flakes, and salt. Stir well.

3. Remove from heat, stir in chopped boiled eggs, coriander, and green chilies.

Step 3: Assemble the Pies

1. Preheat oven to 190°C (375°F).

2. Roll out dough to about ⅛ inch thick. Cut into circles (about 5–6 inches wide).

3. Place a spoonful of filling in the center of each circle.

4. Fold over to form a half-moon shape, sealing edges with a fork.

5. Brush tops with beaten egg for a golden finish.

Step 4: Bake

1. Place on a lined baking tray and bake for 20–25 minutes until golden brown.

2. Serve warm.

Notes

• You can substitute the pastry with store-bought puff pastry for a quicker version.

• Adjust spice levels to your preference.

• These hand pies can also be deep-fried instead of baked for a more traditional village-style taste.

Tips

• Refrigerating the dough makes it easier to handle and results in a flakier crust.

• For extra flavor, add a pinch of garam masala or smoked paprika to the potato filling.

• If making ahead, freeze unbaked pies and bake straight from frozen (add 5–7 minutes to baking time).

Servings

• Makes about 10–12 medium-sized hand pies.

Nutritional Info (per hand pie, approx.)

• Calories: 210 kcal

• Carbohydrates: 26 g

• Protein: 6 g

• Fat: 9 g

• Fiber: 2 g

• Sodium: 180 mg

Benefits

• High in energy: Potatoes provide complex carbs for sustained energy.

• Protein boost: Eggs add quality protein for muscle repair.

• Village-style wholesome: Made with simple, real ingredients—no preservatives.

• Versatile: Works as a breakfast, snack, or lunchbox filler.

Q & A

Q: Can I make these with sweet potatoes instead?
A: Yes, sweet potatoes add a naturally sweet twist and pair beautifully with eggs.

Q: How do I keep the filling from making the crust soggy?
A: Let the potato mixture cool completely before filling the pies.

Q: Can I make them vegan?
A: Yes, replace butter/ghee with vegan margarine or oil, skip the eggs in filling, and brush with plant-based milk.

Q: Are these good for freezing?
A: Absolutely—freeze unbaked pies for up to 3 months. Bake directly from frozen.