I enjoy making hand pies. But I’ve used used different kinds of pastries to make the outside crust. Ones with less butter, ones with more butter or ones with no butter at all.
I think I’ve finally found the recipe that I will stick to for at least a while
1 1/2 teaspoon sugar
2 1/2 teaspoons salt
480 grams of flour
342 grams of cold butter
1/2 cup of water approximate
Combine 1½ teaspoon sugar, 2½ teaspoon salt, 480 grams of flour.
Then add 342 grams of cold butter (cut into small pieces) and integrate it into the flour mixture.
Add ½ cup of water until it’s a nice shaggy mess.
Divide the dough in half and refrigerate it for at least an hour.
What I like about this dough is that it’s really flaky and butter. The bottom of the dough doesn’t get too hard and although it can be pretty heavy, I can eat at least two if not more.
While the dough is refrigerating – make the filling.
2 tablespoons of butter
1 large diced onion
1 cup of cheese
5 green onions
Melt 2 tablespoon butter add 1 large chopped onion with half a teaspoon of salt and sauté for around 10 minutes.
Now this is the part I like about hand pies or as I like to call them envelopes of deliciousness, you can fill them with absolutely anything. Blueberries, custard, curry, meats, absolutely everything and anything to your liking. It’s versatile and customizable. You can make it any shape or size that you like.
What I put in my envelopes of deliciousness this time around was potatoes, cheese and green onion.
I added 1 chopped up potato to the sautéed onions and let them cook for another 15 minutes on medium heat on the stovetop. At this point your onions should be quite brown and the potatoes should be crispy on the outside and almost cooked through.
Take them off the stovetop, add 1 cup of cheese or more (adjust to your liking) and the green onions. I decided to add green onions because I wanted a little freshness to cut through all the fattiness of the cheese and the denseness of the potatoes.
Let the filling cool before you start wrapping them in the envelopes of deliciousness.
Now back to the dough.
First preheat the oven to 375 degrees
Take the dough out of the refrigerator and roll it out and cut them in rectangles, circles, squares, whatever you feel like.
I choose circles. Place the filling in the middle and pull both sides towards each other so as to stretch the sides of the dough and keep the middle in tact (If you want you can roll out the dough a little more after you cut the shape).
Brush the tops of the envelopes of deliciousness with egg and bake for 25-30 minutes.
When done baking, let it cool for 10 minutes before eating to avoid scalding burns. Serve with mustard, ketchup or mayonnaise. (I personally serve it with Sriracha to give it a slight kick)
So Let’s Wander and release the inner Chubster