Chai Spiced 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 tbsp granulated sugar</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g apples, peeled and diced small (Granny Smith or Braeburn)</li><li class="ingredients-single-item">75g brown sugar</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">½ tsp ground ginger</li><li class="ingredients-single-item">¼ tsp ground cloves</li><li class="ingredients-single-item">¼ tsp ground black pepper</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tablespoon water</li><li class="ingredients-single-item">2 tbsp demerara sugar</li><li class="ingredients-single-item">Optional glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">¼ tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Pastry cutter</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round cookie cutter</li><li class="equipment-single-item">Baking sheets</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 with the pastry by combining flour, sugar, and salt in a large bowl or food processor. Add the cold cubed butter and pulse or use a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying sizes of butter pieces will create flaky layers as they melt during baking and create steam pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and apple cider vinegar together (the vinegar helps inhibit gluten development for a more tender crust). Gradually add this liquid to the flour mixture, pulsing or stirring until the dough just begins to come together - it should look somewhat shaggy but hold together when pressed. Be careful not to overmix or add too much water, as this will make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring it together with your hands. Divide into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. This resting period allows the gluten to relax and the butter to firm up, ensuring a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a medium saucepan, combine the diced apples, brown sugar, cornstarch, lemon juice, and all the spices (cinnamon, cardamom, ginger, cloves, black pepper, and salt). Cook over medium heat for about 5-8 minutes, stirring frequently, until the apples have softened slightly but still retain some bite, and the mixture has thickened. The cornstarch acts as a thickener when heated, preventing a soggy filling. Remove from heat and let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator. On a lightly floured surface, roll it out to about 3mm thickness. Using your round cutter, cut out as many circles as possible. Re-roll scraps once to cut more circles, then repeat with the second disc of dough. You should have approximately 16 circles in total.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place 8 circles on your prepared baking sheets. Spoon about 1 tablespoon of the cooled filling onto the center of each circle, leaving a 1cm border around the edges. Brush this border lightly with egg wash, which will help seal the pies.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Top each filled circle with another dough circle. Press the edges together firmly with your fingers, then use the tines of a fork to crimp and seal completely. This double-sealing method helps prevent filling leakage during baking. Cut a small vent in the top of each pie to allow steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the tops of the pies generously with egg wash, which will give them a beautiful golden-brown shine during baking. Sprinkle with demerara sugar for a lovely crunch and sparkle. Return the assembled pies to the refrigerator for 15 minutes to chill - this final chill helps the butter firm up again, creating maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 22-25 minutes, rotating the pans halfway through, until the pies are golden brown and you can see the filling bubbling slightly through the vents. Look for a rich amber color that indicates a fully baked, crisp pastry. If some pies are browning too quickly, tent them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. If using the optional glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled pies for a professional finishing touch. The pies are delicious warm or at room temperature and will keep in an airtight container for 2-3 days, though the pastry is crispest on the first day. Enjoy your perfectly spiced, portable treats!</li></ol>