Banana Nutella Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tsp apple cider vinegar (or white vinegar)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3 medium ripe bananas (about 300g peeled)</li><li class="ingredients-single-item">2 tbsp unsalted butter</li><li class="ingredients-single-item">3 tbsp brown sugar</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150g Nutella (chocolate-hazelnut spread)</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 granulated sugar (for sprinkling)</li><li class="ingredients-single-item">Powdered sugar for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm (4-inch) round cookie cutter or drinking glass</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter pieces are crucial for creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water with apple cider vinegar (the acidity helps inhibit gluten development, ensuring a tender crust). Drizzle the liquid over the flour mixture, starting with 60ml and adding more only if needed. Gently toss with a fork until the dough just begins to come together. Be careful not to overwork the dough or add too much water, which can make the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gather it into a ball. Divide in half and flatten each piece into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is chilling, prepare the caramelized banana filling. Slice the bananas into 1cm thick rounds. In a medium skillet over medium heat, melt the butter. Add the brown sugar and stir until dissolved. Add the banana slices, cinnamon, and salt. Cook for 3-5 minutes, gently stirring occasionally, until the bananas are softened and caramelized. Be careful not to mash them completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the bananas from heat and stir in the vanilla extract. Transfer to a bowl and allow to cool completely. The filling must be cool before assembling the pies to prevent melting the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Remove one disc of dough from the refrigerator. On a lightly floured surface, roll it out to about 3mm thickness. Using a 10cm round cutter, cut out as many circles as possible. Re-roll scraps once to cut additional circles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place 1 teaspoon of Nutella in the center of each pastry circle, then top with 1 teaspoon of the cooled caramelized banana mixture. Be careful not to overfill or the filling will leak during baking. Leave at least 1cm border around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the second disc of dough and cut circles as before. Lightly brush the edges of the filled pastry circles with egg wash. Place the second circles on top and press the edges together firmly with your fingers to seal. For an extra-secure seal, crimp the edges with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the assembled pies to the prepared baking sheet, spacing them about 5cm apart. Cut a small vent in the top of each pie with a knife to allow steam to escape during baking. Brush the tops with egg wash and sprinkle with granulated sugar for a beautiful, crisp finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Chill the assembled pies in the refrigerator for 15 minutes before baking. This helps the pastry hold its shape and creates flakier layers. Then bake in the preheated oven for 22-25 minutes, until the pies are golden brown and the filling is bubbling slightly through the vents.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pies to cool on the baking sheet for 10 minutes before transferring to a wire rack. The filling will be extremely hot right out of the oven. Let cool for at least 15 more minutes before serving. If desired, dust with powdered sugar just before serving for an elegant finishing touch.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>These hand pies are best enjoyed warm when the Nutella is still slightly gooey. They can be stored in an airtight container at room temperature for 2 days, or refrigerated for up to 5 days. To reheat, warm in a 150°C oven for 5-7 minutes until heated through.</li></ol>