Banana Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tsp lemon juice</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">4 ripe bananas (about 400g peeled)</li><li class="ingredients-single-item">60g brown sugar</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">2 tbsp turbinado sugar (or granulated sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">8cm (3-inch) round cookie cutter or glass</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fork for crimping</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry first as it needs time to chill. In a large bowl or food processor, combine flour, sugar, and salt. Add the cold cubed butter and pulse or use your fingertips to work the butter into the flour until you have pea-sized pieces. The varying sizes of butter pieces create pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water with lemon juice, then gradually add to the flour mixture, 1 tablespoon at a time, until the dough just comes together when pinched. Be careful not to overwork or add too much water - the dough should be shaggy, not smooth. Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the filling. In a medium saucepan over medium heat, melt the butter. Add brown sugar and stir until dissolved. Slice the bananas into 1cm thick rounds and add to the pan with cinnamon, nutmeg, and salt. Cook for 3-4 minutes, gently stirring until bananas begin to soften and caramelize.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Mix cornstarch with lemon juice in a small bowl to create a slurry, then add to the banana mixture. Cook for another minute until thickened. The cornstarch acts as a thickening agent, preventing your filling from being too runny when baked. Remove from heat, stir in vanilla extract, and transfer to a bowl. Refrigerate until completely cool, about 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator. On a lightly floured surface, roll the dough to about 3mm (1/8 inch) thickness. Using your cookie cutter or glass, cut out as many circles as possible. Re-roll scraps once to cut additional circles.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place a heaping tablespoon of cooled banana filling in the center of half of the dough circles, leaving a 1cm border around the edges. Brush the border with egg wash, which acts as glue. Top with remaining dough circles and press edges together gently with your fingers.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Crimp the edges firmly with a fork to seal completely - this is crucial to prevent filling leakage. Using a sharp knife, cut two small slits on the top of each pie to allow steam to escape during baking. Transfer assembled pies to the prepared baking sheets, spacing them at least 5cm apart.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the tops of the pies with egg wash for a beautiful golden shine, then sprinkle with turbinado sugar for a delightful crunch and sparkle. Refrigerate the assembled pies for 15 minutes before baking. This chilling step is important as it relaxes the gluten and keeps the butter cold, ensuring maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 22-25 minutes, rotating the pans halfway through, until the pies are deeply golden brown. Look for bubbling filling through the vents and a rich color on the bottom of the pies - pale pastry means undercooked dough.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The filling will be extremely hot right out of the oven! These delightful treats are best enjoyed warm or at room temperature on the day they're made, but can be stored in an airtight container for up to 2 days. For longer storage, freeze unbaked pies and bake from frozen, adding 5-7 minutes to the baking time.</li></ol>