African Spiced Antelope Hand Pies with Spicy Mango Sauce
Who doesn't love a good hand pie? The filling is spiced with ras el hanout and is so flavorful and delicious. Tucked in a flaky crust and dipped in a sweet and spicy sauce, these are sure to please!
Servings: 20 hand pies
Calories: 231kcal
Equipment
Ingredients
Crust
Filling
Dipping Sauce
- ½ cup mango preserves (or apricot preserves, orange marmalade, etc.)
- 2 tablespoon sambal oelek (chili sauce)
Instructions
Crust
- Add flour, sugar and salt to food processor. Process until combined.
- Add in cubed butter and process until butter is well-incorporated into dry ingredients. Butter pieces should be less than pea size.
- Add 3 tablespoon ice water, 1 tablespoon at a time, to processor and process until combined. Add in last 2 tablespoon water and finish kneading by hand. Be careful not to overwork the dough or it will become tough.
- Divide dough into 2 discs. Wrap in plastic wrap and refrigerate at least 1 hour.
Hand Pies
- Preheat oven to 425°F. Line sheet pan with parchment paper.
- Heat olive oil in a large pan. Add ground antelope, ras el hanout and salt. Break meat up into crumbles while it cooks. When meat is has started to brown, add in chopped onion and carrots. Cook until onion is translucent and carrots are soft. Add in preserves and yogurt and mix until well-combined.
- Divide each dough disc into 10 balls. On a floured surface, roll each ball into a 6 inch circle.
- Add ¼ cup filling to each dough circle. Wet fingers with cold water and lightly wet the edges of the circle. Fold one half over the filling. Press dough down to seal the edges and fold the bottom edge over. Place hand pies on parchment paper-lined sheet pan. Cut slits in the top to vent.
- Beat egg with 1 teaspoon cold water. Brush each hand pie with egg mixture and top with desired amount of sesame seeds.
- Bake for 18-20 minutes or until golden brown and filling starts to bubble.
- Mix dipping sauce ingredients together and warm.
To Freeze
- Preheat oven to 425°F. Follow all instructions above but do not brush with egg or add sesame seeds and only bake for 5 minutes to set the crust.
- Let cool slightly then put entire sheet pan in the freezer. Freeze until solid, then add to a gallon zippered bag.
- Mix dipping sauce ingredients together and freeze in a snack size zippered bag. You can split it into 2 bags if you don't plan to bake all of the hand pies in one batch.
- For baking, thaw hand pies in the refrigerator on parchment paper-lined sheet pan. Brush with egg mixture and top with sesame seeds. Bake for 15-18 minutes or until golden brown and filling starts to bubble. Warm sauce and serve.
Nutrition
Serving: 1hand pie | Calories: 231kcal | Carbohydrates: 26g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 194mg | Potassium: 157mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1117IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg
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