Cajun 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 apple cider vinegar</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g ground beef (or ground turkey)</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">1 green bell pepper, finely diced</li><li class="ingredients-single-item">1 red bell pepper, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp Cajun seasoning</li><li class="ingredients-single-item">1 tsp dried thyme</li><li class="ingredients-single-item">1/2 tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">400g canned diced tomatoes, drained</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">2 tbsp Worcestershire sauce</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp water (for egg wash)</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">Baking sheets</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">10-12cm round pastry cutter or bowl</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with 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 work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets are crucial for creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the apple cider vinegar with the ice-cold water. Gradually add the liquid to the flour mixture, stirring or pulsing until the dough just begins to come together – you may not need all the water. The dough should hold together when pressed but shouldn't be sticky. The vinegar helps inhibit gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, gather into a ball and divide into two equal portions. Flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. 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 filling. Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Use a slotted spoon to transfer the meat to a bowl, leaving some fat in the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the onions and bell peppers to the skillet and sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Return the meat to the pan and stir in the Cajun seasoning, thyme, cayenne pepper, drained diced tomatoes, tomato paste, and Worcestershire sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Simmer the mixture for about 10 minutes until most of the liquid has evaporated – a dry filling prevents soggy pastry. Taste and adjust seasoning with salt and pepper as needed, then remove from heat and allow to cool completely. Warm filling will melt your pastry butter and ruin the flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and roll it out on a lightly floured surface to about 3mm thickness. Using a 10-12cm round cutter or small bowl as a guide, cut out circles from the dough, re-rolling scraps as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place about 2 tablespoons of cooled filling slightly off-center on each circle. Don't overfill or the pies may burst during baking. Whisk together the egg and water to create an egg wash, then brush it around the edges of each circle.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. Use a fork to crimp the edges decoratively and ensure a tight seal. Transfer the assembled pies to the prepared baking sheets, leaving space between each one.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cut a small vent in the top of each pie to allow steam to escape. Brush the tops generously with egg wash, which will give them a beautiful golden color when baked. If you'd like, you can refrigerate the assembled pies for 15 minutes to re-chill the pastry for maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 20-25 minutes, or until the pastry is golden brown and flaky. Check halfway through baking and rotate the pans if necessary for even browning. The internal temperature should reach at least 75°C (165°F) to ensure the filling is thoroughly heated.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. These pies keep well for 3-4 days in the refrigerator or can be frozen for up to 3 months – perfect for make-ahead meals!</li></ol>