Bean and Cheese Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp white vinegar</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g cooked pinto beans (or black beans)</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">½ tsp dried oregano</li><li class="ingredients-single-item">¼ tsp cayenne pepper (optional)</li><li class="ingredients-single-item">180g grated cheese (cheddar, monterey jack, or a combination)</li><li class="ingredients-single-item">2 tbsp chopped fresh coriander (cilantro)</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10-12cm round pastry cutter or bowl</li><li class="equipment-single-item">Baking tray</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 or food processor, combine the flour and salt. Add the cold cubed butter and pulse or use your fingertips to rub it in until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. These butter pockets are crucial as they'll create steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the vinegar with 80ml of ice-cold water. Gradually add this liquid to the flour mixture, stirring with a fork until the dough just begins to come together. You may not need all the water – stop when the dough holds together when pinched. The dough should be slightly shaggy, not wet or sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently press it into a disc without kneading (overworking develops gluten, making the pastry tough). Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Cold dough is essential for flaky pastry as it keeps the butter solid until it hits the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the beans, cumin, smoked paprika, oregano, and cayenne (if using). Cook for 2-3 minutes, stirring frequently. Lightly mash about half of the beans with the back of a spoon – this creates a perfect texture that holds together while maintaining some bean integrity.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from heat and allow to cool completely (warm filling will melt the butter in your pastry prematurely). Once cool, stir in the grated cheese and fresh coriander. Season with salt and pepper to taste. The filling should be moist but not wet – drain any excess liquid if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Line a baking tray with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll out the dough to about 3mm thickness. Using a 10-12cm round cutter or small bowl as a guide, cut out as many circles as possible. Re-roll scraps as needed, but try to handle the dough minimally. You should get approximately 16 circles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place a heaped tablespoon of filling in the center of each dough circle, leaving a 1.5cm border around the edges. Be careful not to overfill, as this can cause the pies to burst during baking. Brush the edges lightly with water using your fingertip or a pastry brush.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Fold the dough over to create a half-moon shape and press the edges together firmly to seal. Use the tines of a fork to crimp the edges decoratively and ensure a good seal. Alternatively, you can fold and pleat the edges for a more rustic look. Transfer the pies to the prepared baking tray.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cut a small vent in the top of each pie with a sharp knife to allow steam to escape during baking. Brush the tops generously with beaten egg to achieve a beautiful golden-brown finish. If desired, sprinkle with a little flaky sea salt.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 22-25 minutes, or until the pastry is golden brown and crisp. The baking time may vary depending on your oven, so start checking at the 20-minute mark. If the tops are browning too quickly, cover loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the hand pies to cool on the baking tray for 5 minutes before transferring to a wire rack. These can be enjoyed warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. To reheat, bake from frozen at 180°C for 15-20 minutes until heated through.</li></ol>