3 cups (390 grams) all-purpose flour, plus more for dusting
1 large egg
1/4 cup olive oil
1 small onion, diced
3 cloves garlic, finely chopped
1/2 cup curry paste (mild or hot, to suit your taste)
4 boneless skinless chicken thighs, cut into 1/2-inch dice
1/2 cup water
1 cup frozen peas, defrosted
1 large egg
1 teaspoon water
To make the dough: In a large skillet, heat the water, butter, shortening, salt, cayenne, and turmeric until the mixture comes to a boil. Add all the flour and stir until it comes together into a thick paste. Put the mixture in a large bowl and beat in the egg with a hand mixer or in a stand mixer fitted with the paddle attachment.
You can use the dough right away, or divide it in half, wrap each piece in plastic, and allow to come to room temperature. You can chill the dough as well to use later.
To make the filling: Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, and cook, stirring occasionally, until soft, about 5 minutes. Season with salt. Add the curry paste, chicken, and water. Simmer until the chicken is tender and the sauce thickens, about 15 minutes. Fold in the peas and cook for another minute or so. Remove from the heat and allow to cool to room temperature before filling the hand pies.
To make the egg wash: In a small bowl, beat the egg with water, and set aside.
To form each hand pie: Pull off a golf ball-size piece (50 grams) of dough and roll it out to a 6-inch round (I used a silicone baking mat dusted with flour, so the dough doesn’t stain the counter.) Fill with about 2 tablespoons filling. Brush the edge with egg wash, fold the dough in half, and crimp the edges. These can be made ahead and refrigerated or frozen.
To bake: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Dock the top of the hand pies with a fork, then brush with egg wash. Bake for about 30 minutes, until golden brown.