Jamaican Hand Pie with Pineapple Bonnet Pepper Sauce
Portions:
25 to 30Preparation Time:
Cooking Time:
Ingredients
Hand Pie Dough Ingredients:
4 cups (1L) all-purpose flour
2 tsp (10 mL) curry powder
4 tsp (20 mL) turmeric
1 tsp (5 mL) salt
1 cup (250 mL) unsalted butter, cold and cut into small cubes
2/3 cup (150mL) ice water
1 whole egg for brushing onto the hand pie
Pie Filling Ingredients
1 kg
Arctic Gardens riced Cauliflower
2 onions, finely chopped
4 cloves of garlic, minced
2 jalapeno pepper, seeded and finely chopped
2 tsp (10 mL) curry powder
2 tsp (10 mL) turmeric powder
Salt and pepper to taste
1 recipe of hand pie crust (see above)
Pepper sauce ingredients:
3 scotch bonnet peppers, seeded and chopped
1 onion, chopped
3 cloves of garlic, chopped
1 tbsp (15 mL) vinegar
Salt to taste
Preparation
1. In a large bowl, whisk together the flour, curry powder, and salt until well combined.
2. Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, to the flour-butter mixture. Mix with a fork until the dough starts to come together. You may not need to add all the water, so stop adding once the dough holds together when pressed.
4. Transfer the dough onto a lightly floured surface. Shape it into a ball and flatten it into a disk shape. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. In a large pan, heat some vegetable oil over medium heat. Add the onion, garlic, and jalapeno pepper, and sauté until softened.
7. Add the riced cauliflower to the pan and cook until tender, about 5-6 minutes.
8. Stir in the curry powder, turmeric powder, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to blend. Set aside to cool slightly.
9. Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. Roll out the dough to a thickness of about 1/8 inch.
10. Use a round cookie cutter or the rim of a glass to cut out circles from the dough. The size of the circles will depend on how big you want your hand pies.
11. Place a spoonful of the cauliflower filling onto one side of each dough circle. Fold the other half of the dough over the filling and press the edges together to seal.
12. Use a fork to create a crimped pattern around the edges of the hand pies to further seal them.
13. Place the hand pies onto a baking sheet lined with parchment paper. Make a few small slits on the top of each pie to allow steam to escape.
14. Beat 1 egg with 1 tables of water and brush over the hand pie
15. Bake the hand pies in the preheated oven for about 20-25 minutes*, or until the crust is golden brown.
16. To make the pepper sauce, blend all the pepper sauce ingredients in a food processor or blender until smooth.
17. Remove the hand pies from the oven and allow them to cool slightly before serving with the pepper sauce for dipping.
* If using a combi oven, adjust the time to 10-15 minutes
