Chai Spiced Hand Pies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry:</strong></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"><strong>For the filling:</strong></li> <li class="ingredients-single-item">3 medium apples (approximately 450g), peeled and diced small</li> <li class="ingredients-single-item">60g brown sugar</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">1/2 tsp ground ginger</li> <li class="ingredients-single-item">1/4 tsp ground cardamom</li> <li class="ingredients-single-item">1/4 tsp ground cloves</li> <li class="ingredients-single-item">1/8 tsp black pepper, finely ground</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">15g cornstarch</li> <li class="ingredients-single-item"><strong>For assembly:</strong></li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li> <li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor (or pastry cutter)</li> <li class="equipment-single-item">10cm round cookie cutter</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 preparing your pastry. In a food processor, combine the flour, salt, and sugar with a quick pulse. Add the cold cubed butter and pulse 8-10 times until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces 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> Slowly drizzle in the ice-cold water while pulsing, adding just enough until the dough begins to come together but isn't wet or sticky. You may not need all the water. The dough should hold together when pinched but still appear somewhat crumbly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and gently press it together, folding it over itself a few times to create layers (avoid overworking the dough as this develops gluten, making your pastry tough). Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for flaky pastry as it keeps the butter from melting before baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare your chai-spiced filling. In a medium saucepan, combine the diced apples, brown sugar, lemon juice, and all spices. Cook over medium heat for about 5 minutes, stirring frequently until the apples begin to soften but still maintain some firmness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a small bowl, create a slurry by mixing the cornstarch with 2 tablespoons of cold water until smooth. Add this to the apple mixture, stirring constantly until the mixture thickens, about 1-2 minutes. Remove from heat and allow to cool completely (hot filling will melt your pastry and create soggy pies). </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 the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften for easier rolling. </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 cookie cutter, cut out as many circles as possible. Gather scraps, chill briefly, then re-roll and cut more circles. You should have approximately 16 circles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Place 8 dough circles on your prepared baking sheet. Spoon about 1-1.5 tablespoons of the cooled filling onto the center of each circle, leaving a 1cm border around the edges. Be careful not to overfill or the pies may burst during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the borders of the filled circles with egg wash, then top with the remaining dough circles. Press the edges firmly to seal, then crimp with a fork. Cut a small X or steam vent in the top of each pie to allow steam to escape during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Brush the tops of the pies with egg wash and sprinkle with coarse sugar. Place the baking sheet in the refrigerator for 15 minutes to chill the assembled pies—this helps maintain their shape and creates even flakier pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Bake in the preheated oven for 22-25 minutes, until the pies are golden brown and the filling is bubbling through the vents. If you notice the pies browning too quickly, loosely cover with foil for the remaining bake time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the pies to cool on the baking sheet for 10 minutes before transferring to a wire rack. The filling is extremely hot straight from the oven, so let them cool for at least 20 minutes more before enjoying. These hand pies are delicious warm or at room temperature and will keep in an airtight container for 2-3 days. </li> </ol>