Flaky, golden, and packed with savoury fillings, these homemade hand pies are your new go-to comfort food.
Ingredients (for the crust)
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2 2/3 cups Better Bread Flour
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1 tsp salt
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1 cup organic butter (frozen and shredded with a cheese grater)
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1 tbsp apple cider vinegar
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1/2 cup ice cold water (plus more as needed)
Toppings for Hand Pies (per hand pie)
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1 to 1½ tablespoons pizza sauce
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2 to 3 tablespoons mozzarella cheese, grated
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2 tablespoons cooked ground turkey
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1 tablespoon black or green olives, sliced
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1 to 2 tablespoons bell peppers, diced or thinly sliced
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2 to 3 fresh basil leaves
Crust Instructions
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In a large bowl, mix the flour and salt. Chill the bowl in the fridge for 25 to 30 minutes.
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Add shredded frozen butter to the chilled flour and toss gently by hand until the butter is well coated and distributed.
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Stir the apple cider vinegar into the ice cold water. Slowly drizzle it into the flour mixture, 1 tablespoon at a time, around the edge of the bowl. After each addition, toss the flour inward with a fork.
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Continue adding water and tossing until larger clumps begin to form.
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Test the dough by gently squeezing a handful. If it holds together without crumbling, you’re good. If it falls apart, continue adding ice water 1 tablespoon at a time.
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Divide the dough in half, press each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Dough can be stored in the fridge for up to 5 days or frozen for later use.
Assembly and Baking Instructions
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Preheat oven to 375°F (190°C).
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On a lightly floured surface, roll out one dough disc to about 1/8 inch thick. Cut into 4 equal portions, then use a cereal bowl to trace and cut out circles for the hand pies. Repeat with the second disc if you want to make 8 hand pies. If you prefer to make 4 hand pies, then freeze your second disc of dough or refrigerate for 5 days.
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On one half of each dough circle, spoon pizza sauce, shredded cheese, vegetables, fresh basil, and cooked ground turkey (or any filling you prefer). Be careful not to overfill.
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Fold the dough over to form a half moon and press the edges with a fork to seal. If your edges aren’t sealing well, brush some egg wash on the edges, this will help seal.
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Transfer hand pies to a parchment lined baking sheet. Brush each with an egg wash (1 beaten egg mixed with 1 tablespoon water).
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Bake for 40 to 50 minutes or until golden brown. If needed, tent with foil to prevent over browning.
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Let cool slightly before serving.
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