Cape Malay Curry Handpië

The Cape Malay Curry Handpië is a delectable combination of flavors and history, hailing from the culinary traditions of the Cape Malay community in South Africa. These handpies are not only an embodiment of the fusion between Malay and African cuisines but also a testament to the rich cultural tapestry resulting from centuries of trade and migration. Incorporating fragrant spices brought by Malaysian slaves, these handpies have become a beloved staple, enjoyed as a snack or a hearty meal.

Ingredients

• Butter (for pastry and filling)
• All-purpose flour
• Salt
• Water
• Onion
• Garlic
• Ginger
• Ground beef
• Ground coriander
• Ground cumin
• Turmeric
• Cinnamon
• Cayenne pepper
• Potato
• Frozen peas
• Egg (for egg wash)
• Milk (optional, for egg wash)

Preparation

Making the Pastry

1. Combine all-purpose flour and a pinch of salt in a large bowl. Add chilled and diced butter to the mixture.
2. Using your fingertips or a pastry cutter, blend the butter into the flour until it resembles coarse crumbs.
3. Gradually add water, one tablespoon at a time, mixing gently until the dough begins to form. Do not overwork the dough.
4. Shape the dough into a disk, cover it with plastic wrap, and refrigerate for at least 30 minutes to rest.

Preparing the Filling

1. Heat a tablespoon of butter in a large skillet over medium heat.
2. Add finely chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
3. Add the ground beef and cook until browned. Season with salt.
4. Stir in ground coriander, ground cumin, turmeric, cinnamon, and a pinch of cayenne pepper to taste. Cook the spices until fragrant.
5. Peel and dice the potato and add to the skillet, cooking until just tender.
6. Finally, add the frozen peas and cook until they're heated through. Adjust seasoning if necessary. Remove the filling from heat and let it cool completely.

Assembly and Cooking

1. Preheat your oven to 200 degrees Celsius (approx. 400 degrees Fahrenheit). Lightly grease a baking sheet or line it with parchment paper.
2. Roll out the chilled pastry on a floured surface to about 1/8-inch thickness. Cut the dough into circles using a round cutter.
3. Place a spoonful of the cooled filling onto one half of each circle, leaving room around the edges.
4. Brush the edges with a beaten egg mixed with a splash of milk, if using, to help seal the pastry.
5. Fold the pastry over the filling to form a semi-circle, pressing the edges firmly with a fork to seal.
6. Arrange the handpies on the prepared baking sheet, brush the tops with the remaining egg wash for a golden finish, then bake for 25-30 minutes or until the pastry is golden brown. Use a cooking timer to keep track.

Serving Suggestions

The Cape Malay Curry Handpië can be served hot or at room temperature, making them perfect for any occasion. Enjoy them as a standalone dish or pair them with a fresh salad or chutney for added flavor. They also make a perfect picnic treat or a hearty on-the-go snack.

Conclusion

These handpies bring a piece of Cape Malay history to your table, encapsulating the journeys and flavors that define this unique culinary tradition. Whether as a beginner cook or a seasoned chef, making these handpies is a highly rewarding endeavor that invites attention to detail and creativity. Enjoy this journey through time and taste!