Minted Pea and Potato Hand Pies | TASTE

Ingredients

• 3 ¾ c all-purpose flour
• 1 ½ tsp granulated sugar
• 1 ½ tsp kosher salt
• 1 ½ c unsalted European-style butter, straight from the fridge
• ¾ c ice cold water mixed with 1 1/2 tablespoons apple cider vinegar
• 8 oz red-skinned potatoes (skin on), scrubbed and chopped into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more as needed
• 1 ¼ tsp freshly ground black pepper, plus more as needed
• 1 tbsp unsalted butter
• 1 lg yellow onion, diced
• 2 cloves garlic, minced
• 2 scallions, white and green parts, rinsed clean and sliced
• 1 tsp packed grated lemon zest
• 1 ½ c fresh shelled peas (frozen works, too)
• ⅓ c minced fresh mint leaves
• ½ c sour cream or thick plain yogurt
• All-Butter Hand Pie Dough, rolled into 20 (4-inch) rounds, on a parchment-lined baking sheet, wrapped in plastic wrap, and refrigerated
• 1 lg egg, beaten
• ½ tsp flaky sea salt