Pork Hand Pies
These pies are sturdy enough for a lunchbox but maintain a crisp, buttery flake that shatters when you bite in. You want a balance of lean and fatty pork to keep the filling moist without making the crust greasy.
Temperature is everything.
Keep your butter, water, and meat mixture chilled. If the dough warms up, the crust will be tough rather than flaky.
- food processor
- rolling pin
- baking sheet
- pastry brush
- mixing bowl
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 cupcold unsalted butter, cubed
- 1/2 cupice water
- 1 lbground pork
- 1/2 cupyellow onion, finely diced
- 2 clovesgarlic, minced
- 1 tspfresh thyme leaves
- 1 tspkosher salt
- 1egg beaten with 1 tbsp water (egg wash)
Crimp and Vent
Use a fork to firmly press the edges of the dough together, then cut two small slits on top to allow steam to escape; otherwise, the internal pressure will burst the seams.
The method.
Make the dough
Pulse flour and butter in a processor until it resembles coarse meal. Add ice water a tablespoon at a time until the dough barely holds together. Wrap in plastic and chill for at least 30 minutes.
Cook the filling
Brown the pork in a skillet over medium-high heat. Add onions and cook until translucent. Stir in garlic and thyme. Remove from heat and cool completely.
Assemble
Roll the dough out to 1/8-inch thickness. Cut into 6-inch circles. Place a spoonful of cold meat in the center, fold the dough over, and crimp the edges with a fork.
Bake
Brush the tops with egg wash. Bake at 400°F on a parchment-lined sheet for 25 to 30 minutes until the crust is deep golden brown.
Other turns to take.
Curried Pork
Add 1 tablespoon of mild curry powder to the pork while it browns.
Apple and Pork
Fold 1/2 cup of finely diced tart apples into the meat mixture before filling.
When it doesn't go to plan.
Do not overwork the dough; small streaks of butter are what create the layers.
If the kitchen is warm, roll the dough on a piece of parchment paper so you can move it to the fridge to firm up if needed.
The pies are best when they rest for 10 minutes after leaving the oven, allowing the juices inside to set.
The ones that keep coming up.
Can I use store-bought crust?
Yes, though it will be less flaky than one made with high-quality butter.
Can I freeze these?
Yes, freeze them unbaked on a tray, then transfer to a bag. Bake straight from frozen, adding 5-8 minutes to the time.
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