Flaky, golden, and packed with savoury fillings, these homemade hand pies are your new go-to comfort food.

Ingredients (for the crust)

• 2 2/3 cups Better Bread Flour

• 1 tsp salt

• 1 cup organic butter (frozen and shredded with a cheese grater)

• 1 tbsp apple cider vinegar

• 1/2 cup ice cold water (plus more as needed)

Toppings for Hand Pies (per hand pie)

• 1 to 1½ tablespoons pizza sauce

• 2 to 3 tablespoons mozzarella cheese, grated

• 2 tablespoons cooked ground turkey

• 1 tablespoon black or green olives, sliced

• 1 to 2 tablespoons bell peppers, diced or thinly sliced

• 2 to 3 fresh basil leaves

Crust Instructions

1. In a large bowl, mix the flour and salt. Chill the bowl in the fridge for 25 to 30 minutes.
   

2. Add shredded frozen butter to the chilled flour and toss gently by hand until the butter is well coated and distributed.
   

3. 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.
   

4. Continue adding water and tossing until larger clumps begin to form.
   

5. 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.
   

6. 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

1. Preheat oven to 375°F (190°C).

2. 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.
   

3. 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.
   

4. 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. 

5. Transfer hand pies to a parchment lined baking sheet. Brush each with an egg wash (1 beaten egg mixed with 1 tablespoon water).

6. Bake for 40 to 50 minutes or until golden brown. If needed, tent with foil to prevent over browning.

7. Let cool slightly before serving.