Preparation

Heat the ghee in a large saucepan over medium-high heat. Sauté the onion, bell pepper, and cilantro, stirring occasionally with a wooden spoon, until the vegetables are translucent, 3 to 4 minutes. Stir in the garam masala and potatoes. Reduce the heat to medium, and sauté until the potatoes have softened, about 10 minutes, stirring occasionally. The potato should be just tender but not falling apart. Add the coconut milk, salt, and cayenne. Turn off the heat, and transfer the potato filling to a bowl. Let cool completely.

Place a rack in the middle of the oven, and preheat to 375°F. Line a baking sheet with parchment paper, and set aside.

Remove both dough disks from the refrigerator, and let stand 30 minutes. Working with one disk at a time, on a lightly floured surface, roll out each dough disk to a 12×12-inch square about 1/4 inch thick. Using a 6-inch plate as a guide, trace and cut out 3 circles from each dough square with a paring knife. Gather the scraps, roll them out, and cut 2 more circles, dusting the surface with more flour as needed. Brush the edges of the circles lightly with water. Place 3 to 4 Tbs. filling in the center of each dough circle, and fold in half to form a half- moon, pressing gently with a fork around the edges to seal.

Transfer the shaped hand pies to the prepared baking sheet, spaced at least 2 inches apart. Using a paring knife, cut three 1/2-inch slits on top of each hand pie. The slits are decorative, but also act as vents to release steam and prevent the hand pies from opening in the oven. Brush with the beaten egg, and bake for 15 minutes. Rotate the baking sheet, and bake until the hand pies are golden, about 15 minutes more. (Rotating the baking sheet halfway through ensures even baking.) Remove from the oven. Serve warm or at room temperature.