Breakfast Hand Pies 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">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the classic filling:</li><li class="ingredients-single-item">6 large eggs, scrambled and cooled</li><li class="ingredients-single-item">150g cooked bacon, chopped (or ham)</li><li class="ingredients-single-item">100g grated cheddar cheese</li><li class="ingredients-single-item">2 spring onions, finely sliced</li><li class="ingredients-single-item">¼ tsp ground black pepper</li><li class="ingredients-single-item">¼ tsp garlic powder</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for dough)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">10cm round cookie cutter or bowl</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making your pastry dough. In a large bowl (or food processor), combine flour, salt, and sugar. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pieces are crucial as they'll create steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. You might not need all the water - stop adding when the dough holds together when pinched. The colder your ingredients and the less you handle the dough, the flakier your pastry will be.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour, or ideally overnight. This resting period allows the gluten to relax and the butter to firm up, ensuring your pastry will be tender rather than tough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Scramble the eggs until just set but still moist (they'll continue cooking inside the pies), then allow them to cool completely. Mix the cooled scrambled eggs with chopped bacon, grated cheese, sliced spring onions, black pepper, and garlic powder. The filling must be completely cool before assembling to prevent the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and allow it to sit for 5-10 minutes to become slightly pliable. Divide the dough in half and keep the unused portion refrigerated while working.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll the dough to approximately 3mm thickness. Using a 10cm round cutter or small bowl as a guide, cut out as many circles as possible. Re-roll scraps once to cut additional circles. You should get approximately 16 circles for 8 hand pies.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place 8 dough circles on the prepared baking sheets. Add about 2 tablespoons of filling to the center of each circle, leaving a 1cm border around the edges. Be careful not to overfill or the pies may burst during baking. Brush the borders lightly with beaten egg to help seal the pies.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Top each filled circle with a second dough circle. Press the edges firmly with your fingers, then crimp with a fork to ensure a tight seal. Cut 2-3 small vents in the top of each pie to allow steam to escape during baking. These steam vents are essential to prevent the pies from bursting and to help achieve an even bake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the tops of the pies with beaten egg for a golden, shiny finish. If desired, sprinkle with a pinch of flaky sea salt. Return the assembled pies to the refrigerator for 15 minutes before baking. This final chill helps the butter in the pastry firm up again, which is key to achieving maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 22-25 minutes, or until the pies are deeply golden brown. The rich color indicates that the pastry has been cooked through and will be crisp rather than soggy. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve warm or at room temperature. Completely cooled pies can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, bake from refrigerated at 180°C for 10 minutes or from frozen for 15-20 minutes until heated through.</li></ol>