Curry, Balsamic, Fig, Potato, Rosemary Goodness in Pie Form

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First I wanted to make a fig pie, but then I was in the mood for something curry-ish. And then I remembered that my friend brought over some Adirondack Blue potatoes and I should probably put them to use! Four hours later - only because I forgot to buy brown sugar on my first grocery shopping outing and then I realized we were out of parchment paper after I came home from my second - I had some delicious savory hand pies. I was also watching the Steelers game…

My husband came home just in time to eat a FEW pies fresh out of the oven! I’m pretty proud of this recipe and hope you enjoy! I have some left over filling, so I plan to buy puff pastry dough tomorrow and make a turnover. I’ll let you know how it turns out on my Facebook page

For dough

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks) unsalted butter, very cold, cut into 1/2-inch cubes
  • 1 tsp salt
  • 1 tsp sugar
  • 6-8 tbsp ice water

For filling

  • 2 cups fresh white figs, cut into 1/2 -inch pieces
  • 4 small Adirondack Blue potatoes, cooked and cubed
  • 2 tbsp brown sugar
  • 1/8 cup balsamic vinegar
  • 1/8 cup honey
  • 2 tsp finely chopped fresh rosemary
  • 1 1/2 tbsp currry
  • Pinch of kosher salt
  • 2 tbsp cornstarch
  • 1 egg

Combine flour, salt and sugar in food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal with pea size pieces of butter. Add ice water 1 tbsp at a time, pulsing until mixture just begins to clump together. You’ll know it’s ready if you can pinch some of the dough and it holds together. If it’s not holding, add a little more water and pulse again. 

Remove dough from food processor and place in a mound on a clean surface. Gently shape the dough mixture, making sure not to over knead, into two discs. Sprinkle flour around the discs, wrap tightly in plastic wrap and refrigerate for at least one hour. 

Meanwhile, mix figs, brown sugar, curry, potatoes, vinegar, honey, rosemary and salt in a medium bowl and let macerate for at least 15 minutes. Carefully pour off about 2 tablespoons liquid from the figs and mix with the 2 tablespoons cornstarch. Stir this back into the figs to thicken.

Roll out half your dough to about 1/8-inch thickness on a lightly floured work surface. Using a cutter or an upside down bowl, cut the dough out in about 4-inch circles. Lay the cut-out dough onto a parchment-lined baking sheet and place in the refrigerator to chill for another 5 to 10 minutes. Repeat with remaining dough.

Fill a small bowl with cold water and set to the side. Whisk your egg in a separate bowl to use as a wash.

Remove dough from refrigerator and fill each circle with a tablespoon of filling.  To seal the pies, dip your finger in the cool water and run your finger around rim of pie. Top with second crust and press carefully but firmly to seal all around, then seal with the tines of a fork.

Once pies are filled, place them back into the refrigerator to chill for 10 more minutes. Remove and cut vent holes in the tops of the pies. Brush with egg wash and chill once more before baking.

Place pies on parchment-lined baking sheet on the middle rack and bake for 5 minutes at 425 degrees. Reduce heat to 350 degrees, rotate pan and bake for another 10 to 15 minutes until golden brown. Place pies on racks to cool and then stuff your face with my hand pies!