Cheese Hand Pies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the 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">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">150g mozzarella cheese, grated</li> <li class="ingredients-single-item">100g cheddar cheese, grated</li> <li class="ingredients-single-item">100g cream cheese, softened</li> <li class="ingredients-single-item">2 tbsp fresh chives, finely chopped</li> <li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li> <li class="ingredients-single-item">1 clove garlic, minced</li> <li class="ingredients-single-item">¼ tsp red pepper flakes (optional)</li> <li class="ingredients-single-item">½ tsp black pepper</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">Flaky sea salt for sprinkling</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">10cm (4-inch) round cookie cutter or glass</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by preparing your dough. In a large bowl, combine the flour, salt, and sugar. Add the cold cubed butter and work it into the flour mixture using your fingertips or a pastry cutter until you have pea-sized pieces. This technique creates pockets of butter that will steam during baking, resulting in those delicious flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the ice-cold water and apple cider vinegar together (the acid helps prevent gluten development for a more tender crust). Drizzle the liquid over the flour-butter mixture, stirring with a fork until the dough just begins to come together. It should look somewhat shaggy, not smooth - this indicates you haven't overworked it. </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 rough rectangle. Fold the dough like a business letter (fold the bottom third up, then the top third down). Give it a quarter turn and repeat this folding process once more. This simple lamination technique builds additional flaky layers. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare your filling. In a medium bowl, mix together all cheeses, herbs, garlic, red pepper flakes (if using), and black pepper until well combined. The softened cream cheese acts as a binder, preventing the other cheeses from leaking out during baking. Refrigerate until ready to use. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit for 5-10 minutes to slightly soften, making it easier to roll. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> On a lightly floured surface, roll the dough to about 3mm (⅛-inch) thickness. Use your cutter or glass to cut as many rounds as possible. Re-roll scraps once to cut additional rounds (overworking the dough will make it tough, so limit to one re-roll). You should get approximately 24 rounds. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Place 12 rounds on your prepared baking sheets. Add approximately 1 tablespoon of the cheese mixture to the center of each round, leaving a 1cm border around the edges. Be careful not to overfill or the cheese will leak during baking. Brush the edges with egg wash, which acts as the "glue" for your pies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Top with the remaining dough rounds and press the edges firmly with your fingers to seal. For extra security and a decorative touch, crimp the edges with a fork. Brush the tops with egg wash (this creates that beautiful golden sheen) and cut a small X or vent hole in the center of each pie to allow steam to escape. Sprinkle lightly with flaky sea salt. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Chill the assembled pies in the refrigerator for 15 minutes before baking. This firms up the butter in the dough again, creating those distinctive flaky layers when baked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake for 20-25 minutes, rotating the pans halfway through, until the pies are deeply golden brown. Watch carefully in the last few minutes—the high fat content in the dough and filling means they can go from perfectly golden to over-browned quickly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack. Allow to cool for another 5-10 minutes before serving—the filling will be extremely hot! Enjoy warm when the cheese is at its melty best. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 180°C (350°F) oven for 5-7 minutes until warmed through and crisp again. These also freeze beautifully—just freeze solid on a baking sheet, then transfer to a freezer bag and bake from frozen, adding 5-7 minutes to the baking time. </li> </ol>