Small Savory Hand Pies
These are built to be eaten by hand, meaning the filling must be thick enough to stay inside the shell. A standard circle of pastry, folded in half and sealed, provides a manageable portion that works as well for a starter as it does for a handheld meal.
Control the temperature of your butter.
The pastry must stay cold until it hits the oven to create flaky layers. If your kitchen is warm, chill the dough rounds on a tray in the fridge for ten minutes before filling.
- large mixing bowl
- rolling pin
- 3-inch round biscuit cutter
- baking sheet
- fork
What goes in.
- 2.5 cupsall-purpose flour
- 1 cupunsalted butter, cubed and chilled
- 0.5 cupice water
- 1 lbground beef or sausage
- 1small yellow onion, finely diced
- 1 tspkosher salt
- 1egg, beaten with a splash of water
Crimping for structural integrity
Pressing the tines of a fork firmly into the edges of the dough is not just for appearance; it creates a mechanical seal that prevents the filling from leaking as the steam builds inside.
The method.
Prepare the dough
Cut the butter into the flour until the mixture resembles coarse sand. Add the ice water one tablespoon at a time until the dough just holds together. Shape into a disk, wrap, and chill for 30 minutes.
Cook the filling
Brown the meat and onions in a skillet over medium-high heat. Cook until all moisture has evaporated from the pan; a wet filling will ruin the bottom of your crust.
Cut the rounds
Roll the dough out to 1/8-inch thickness on a floured surface. Cut into 3-inch circles.
Assemble
Place a tablespoon of filling in the center of each round. Fold the dough over, press the edges with a fork, and cut two small slits in the top for steam to escape.
Bake
Brush the tops with the egg wash. Bake at 400°F (200°C) for 20 to 25 minutes until the pastry is deep gold and firm to the touch.
Other turns to take.
Mushroom and Thyme
Replace the meat with finely chopped cremini mushrooms sautéed with garlic and fresh thyme until dry.
Spiced Potato
Use mashed potatoes mixed with peas and cumin for a dense, vegetable-forward interior.
When it doesn't go to plan.
Keep your flour, bowl, and water cold to ensure the butter doesn't melt into the flour before baking.
Do not overfill the circles; leave at least a 1/4-inch border of bare dough to ensure a secure seal.
Rest the filled pies in the refrigerator for 15 minutes before baking to help them hold their shape in the heat.
The ones that keep coming up.
Why did my filling leak out?
The dough seal was likely too thin, or the filling contained too much liquid. Always ensure your cooked filling is completely cool and free of rendered fat before spooning it onto the dough.
Can I freeze these?
Yes, freeze the unbaked pies on a tray until solid, then transfer to a sealed container. Bake directly from frozen, adding an extra five minutes to the cook time.
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