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- Prepare the crust:
- In a large bowl, whisk together the flour and salt.
- Add the diced cold butter and use a pastry cutter or your fingers to blend it into the flour mixture until it resembles coarse crumbs.
- Gradually add cold water, mixing until the dough comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling:
- In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.
- Add diced chicken or turkey, potatoes, carrots, peas, dried thyme, salt, and pepper. Cook until the vegetables are tender and the mixture is heated through. Set aside to cool.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Assemble the hand pies:
- On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Using a round cutter or a glass, cut out circles of dough (approximately 4-5 inches in diameter).
- Place a spoonful of the cooled filling onto one half of each dough circle, leaving a small border around the edges.
- Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp with a fork to create a decorative edge.
- Place the assembled hand pies onto the prepared baking sheet.
- Brush the tops of the hand pies with beaten egg and sprinkle with sesame seeds or poppy seeds if desired.
- Bake for 20-25 minutes, or until the crust is golden brown and crisp.
- Allow the hand pies to cool slightly before serving. Enjoy warm or at room temperature.
Nutritional Information:
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