Sesame-Spiced Breakfast Hand Pies
Master the art of japanese cooking with this authentic breakfast featuring puff pastry sheets, potatoes, and mild curry powder. Simple techniques yield impressive results that look and taste restaurant-quality. Great for entertaining guests, whether you're new to cooking or experienced.
Time Breakdown
Ingredients (8 servings)
- 2 sheetspuff pastry sheets, thawedstore-bought
- 10.71 ozpotatoes, peeled and diced small
- 2 tspmild curry powder
- 1/2 tspground cinnamon
- 1/2 tspground ginger
- 2.86 ozfrozen peas
- 2 tbspblack sesame seeds
- 1 tbspwhite sesame seeds
- 1 largeegg, beatenfor egg wash
- 1 tbspvegetable oil
- 1/2 tspsalt
Instructions
- 1
Boil diced potatoes in salted water for 8-10 minutes until tender. Drain well and let cool slightly. Mash roughly, leaving some texture.
12min - 2
Heat oil in a pan and add curry powder, cinnamon, and ginger. Toast for 30 seconds until fragrant. Mix with mashed potatoes and frozen peas. Season with salt and cool completely.
5min - 3
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Roll out puff pastry and cut each sheet into 4 squares.
3min - 4
Place 2-3 tablespoons of filling in center of each square. Brush edges with beaten egg, fold diagonally to form triangles, and press edges firmly with a fork to seal.
8min - 5
Place hand pies on prepared baking sheet. Brush tops with remaining egg wash and sprinkle with black and white sesame seeds.
3min - 6
Cut small slits in top of each pie for steam to escape. Bake for 20-25 minutes until golden brown and puffed.
25min
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