Aged Wine and Fruit Reduction Hand Pies with Laminated Fruit Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry dough:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">220g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">15g granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (cold)</li><li class="ingredients-single-item">For the wine and fruit reduction:</li><li class="ingredients-single-item">375ml robust red wine (Cabernet Sauvignon or Merlot)</li><li class="ingredients-single-item">200g mixed berries (blackberries, raspberries, cherries)</li><li class="ingredients-single-item">150g dried fruits (figs, cherries, apricots), finely chopped</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 star anise pods</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">3 cardamom pods, lightly crushed</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">30g cornstarch mixed with 45ml water</li><li class="ingredients-single-item">For the laminated fruit:</li><li class="ingredients-single-item">2 firm but ripe pears or apples</li><li class="ingredients-single-item">100g apricot jam</li><li class="ingredients-single-item">30ml water</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">30g demerara sugar for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor or pastry cutter</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Mandoline slicer</li><li class="equipment-single-item">10cm round pastry cutter</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Baking sheet with parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pastry dough. In a food processor, pulse the flour, sugar, and salt to combine. Add the cold cubed butter and pulse 8-10 times until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This variation in butter size creates layers in your pastry – smaller pieces for tenderness and larger pieces for flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Combine the ice water and apple cider vinegar. With the processor running, slowly drizzle in the liquid just until the dough begins to form clumps (you may not need all the liquid). The vinegar inhibits gluten development, ensuring a more tender crust while also enhancing the flavor complexity.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into two discs without overworking. Wrap each in plastic and refrigerate for at least 1 hour or overnight. Cold dough is essential for maintaining those butter layers that create flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your wine reduction. In a heavy-bottomed saucepan, combine the wine, fresh berries, dried fruits, sugar, star anise, cinnamon stick, and cardamom pods. Bring to a gentle boil, then reduce heat and simmer for 25-30 minutes until reduced by half and slightly syrupy. The slow reduction concentrates the flavors while allowing the spices to infuse properly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir in the honey, then add the cornstarch slurry while whisking constantly. Continue cooking for 2-3 minutes until the mixture thickens significantly – it should coat the back of a spoon and leave a clear path when you run your finger through it. Remove from heat and let cool completely, removing the whole spices. The filling needs to be thick to prevent leakage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the laminated fruit, core the pears or apples and slice them paper-thin using a mandoline (about 1mm thickness). Place in a bowl of cold water with a squeeze of lemon juice to prevent browning. The extreme thinness is crucial for proper lamination and creating that beautiful translucent effect when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Heat the apricot jam with water until fluid, then strain to remove any fruit chunks. This will be your glaze for both adhering the fruit and creating shine.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 190°C. Remove one disc of dough from the refrigerator and roll out to 3mm thickness on a lightly floured surface. Work quickly to keep the dough cold, which preserves those precious butter layers.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a 10cm round cutter, cut out as many circles as possible. Reroll scraps once to cut more circles (you'll need an even number). Place half the circles on a parchment-lined baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place about 1 tablespoon of the cooled wine reduction in the center of each dough circle on the baking sheet, leaving a 1cm border around the edge. Brush this border lightly with egg wash.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pat the fruit slices dry and arrange them decoratively on the remaining dough circles, slightly overlapping in a pattern. Brush the arranged fruit lightly with the apricot glaze, which will help adhere them to the dough and preserve their color during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Carefully place the fruit-topped circles over the filling-topped circles, fruit side up. Press the edges firmly to seal, then crimp with a fork. Chill the assembled pies for 15 minutes to firm up the butter in the dough again.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from refrigerator, brush the tops lightly with more apricot glaze and sprinkle with demerara sugar. Cut a tiny vent hole in the center of each pie.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake for 22-25 minutes until deeply golden brown. The high temperature creates steam from the butter, pushing the layers apart for that perfect flaky texture. Look for bubbling filling and caramelization around the edges as signs of doneness.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Let cool on the baking sheet for 5 minutes before transferring to a wire rack. The laminated fruit will have a beautiful translucent, stained-glass appearance. Allow to cool for at least 20 minutes before serving to let the filling set properly. These hand pies are wonderful slightly warm or at room temperature and will keep for 2-3 days in an airtight container.</li></ol>