Sweet Potato and Spinach Curry Hand Pies

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and ginger and cook for another minute until fragrant.

Stir in curry powder, turmeric, cumin, and chili powder. Cook for 30 seconds, stirring constantly.

Add sweet potato and stir to coat with the spices. Pour in vegetable broth and coconut milk. Bring to a simmer, then reduce heat and cook until sweet potato is tender, about 15-20 minutes, stirring occasionally. If the mixture gets too dry, add a little more broth.

Stir in spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.

While the filling is cooling, prepare the raita: In a small bowl, combine yogurt, cucumber, and mint. Season with salt and pepper to taste. Refrigerate until ready to serve.

On a lightly floured surface, unfold the puff pastry sheets. Cut each sheet into 4 equal squares (or desired shapes).

Spoon about 1/4 of the sweet potato and spinach mixture onto the center of each puff pastry square.

Fold the pastry over to form a triangle or rectangle, pressing the edges firmly to seal. You can use a fork to crimp the edges for a better seal.

In a small bowl, whisk the egg (if using) for the egg wash. Brush the tops of the hand pies with egg wash (this will give them a nice golden color).

Place the hand pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving. Serve warm with a dollop of raita.