Cardamom Hand Pies Recipe

Master how to make the best homemade cardamom hand pies with this easy baking recipe! Featuring a buttery, flaky crust and aromatic cardamom-spiced fruit filling, these portable treats are perfect for beginners. Learn the foolproof technique for sealing pastry pockets that stay intact while baking.

Difficulty:

Beginner

Prep Time:

45 mins

Cook Time:

25 mins

Serves:

8 hand pies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry dough:</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">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">450g mixed berries (fresh or frozen)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">1 1/2 tsp ground cardamom</li><li class="ingredients-single-item">1/4 tsp cinnamon</li><li class="ingredients-single-item">Zest of 1 lemon</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</li><li class="ingredients-single-item">2 tbsp demerara sugar (or coarse sugar)</li></ul>

Equipment

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

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry dough: In a large bowl, whisk together the flour, salt, sugar, and ground cardamom. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse breadcrumbs with some pea-sized pieces remaining. These butter chunks are crucial for creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually drizzle in the ice-cold water, 1 tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough just comes together when pinched (you may not need all the water). The dough should be slightly shaggy but hold together – avoid overworking it, as this develops gluten and results in tough pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently press it together into a disk. 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, creating steam pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling: In a medium saucepan, combine the berries, sugar, cornstarch, ground cardamom, cinnamon, lemon zest, lemon juice, and salt. Cook over medium heat, stirring frequently, until the mixture comes to a simmer and thickens, about 5-7 minutes. The cornstarch needs to reach boiling point to fully activate its thickening properties.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the filling from heat and transfer to a bowl. Let cool completely – warm filling will melt your pastry dough and prevent proper sealing. You can speed up this process by placing the bowl in the refrigerator, stirring occasionally.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper. Remove the chilled dough from the refrigerator and let it sit at room temperature for 5-10 minutes, just until pliable enough to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the dough to about 3mm thickness. Using a 10cm round cutter or glass, cut out as many circles as possible. Gather scraps, re-roll once, and cut more circles – you should get approximately 16 circles total.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place about 1 tablespoon of filling in the center of half of the dough circles, leaving a 1cm border around the edges. Be careful not to overfill, as this will cause the filling to leak during baking. Brush the edges with the egg wash, which acts as a glue.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Top each filled circle with a second dough circle. Press the edges firmly to seal, then use the tines of a fork to crimp all around the edge. This double-sealing method ensures your pies won't leak during baking. Cut a small X or vent hole in the top of each pie to allow steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the hand pies to the prepared baking sheet, spacing them about 5cm apart. Brush the tops generously with egg wash and sprinkle with demerara sugar. The egg wash creates a golden, shiny surface while the coarse sugar adds a delightful crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Chill the assembled pies in the refrigerator for 15 minutes before baking. This final chilling step re-solidifies the butter in the dough, ensuring maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 20-25 minutes, until the pies are golden brown and the filling is bubbling through the vent holes. If your pies are browning too quickly, cover loosely with foil after 15 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and let the pies cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 10 minutes before serving – the filling will be extremely hot right from the oven and needs time to set.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cardamom Hand Pies Recipe?

The recipe requires pastry ingredients (flour, butter, sugar, salt), filling ingredients (mixed berries, sugar, cornstarch, cardamom, cinnamon, lemon), and assembly items (egg wash, demerara sugar). The signature flavour comes from ground cardamom in both the dough and filling.

How to cook Cardamom Hand Pies Recipe at home?

Learn how to cook Cardamom Hand Pies by first making a cold butter pastry dough infused with cardamom, preparing a spiced berry filling, cutting dough circles, adding filling, sealing the edges with egg wash and crimping with a fork, then baking until golden brown. The key techniques include proper chilling between steps and creating steam vents in the top crust.

Can I use different fruits for hand pies?

Absolutely! While this recipe calls for mixed berries, you can substitute with stone fruits like peaches or plums, apples, pears, or tropical fruits. Just ensure fruits with high water content are properly thickened with cornstarch to prevent soggy pastry. Adjust sugar levels based on your fruit's natural sweetness.

Why won't my hand pie crusts stay sealed during baking?

Leaky hand pies usually result from overfilling, insufficient sealing, or warm dough. Use only 1 tablespoon of cooled filling per pie, brush edges thoroughly with egg wash, press firmly with fingers first, then crimp with a fork. Chilling assembled pies before baking also helps maintain the seal.

What's the secret to achieving flaky pastry in hand pies?

The key to flaky hand pies is keeping ingredients cold throughout preparation. Use ice-cold water, cold butter, and chill the dough between steps. Visible butter pieces in the dough create steam pockets during baking that form those desirable flaky layers. Avoid overworking the dough which develops gluten and toughens pastry.

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