Chili 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 sugar</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the chili filling:</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">250g ground beef (or plant-based alternative)</li><li class="ingredients-single-item">1 tbsp tomato paste</li><li class="ingredients-single-item">1 tbsp chili powder</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">½ tsp dried oregano</li><li class="ingredients-single-item">¼ tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">200g canned diced tomatoes</li><li class="ingredients-single-item">100g canned kidney beans, drained and rinsed</li><li class="ingredients-single-item">100g grated cheddar cheese</li><li class="ingredients-single-item">Salt and pepper to taste</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 sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">10cm round pastry cutter or bowl</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry first by placing the flour, salt, and sugar in a large bowl or food processor. Add the cold cubed butter and pulse or use your fingertips to rub the butter into the flour 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>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork or add too much water, as this will make your pastry tough rather than tender. The dough should hold together when squeezed but not feel sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Cold pastry dough is easier to work with and produces flakier results as the cold butter creates steam pockets during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, prepare the chili filling. Heat olive oil in a large pan over medium heat. Add onions and sauté for 3-4 minutes until softened. Add the garlic and bell pepper, cooking for another 2 minutes until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5-6 minutes. Drain excess fat if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Stir in the tomato paste and all spices (chili powder, cumin, paprika, oregano, and cayenne), cooking for 1 minute to bloom the spices and develop deeper flavor. This quick toasting activates the oil-soluble flavor compounds in the spices.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the diced tomatoes and kidney beans. Simmer for 10-15 minutes until the mixture thickens and most liquid evaporates. You want a relatively dry filling to prevent soggy pastry. Season with salt and pepper to taste. Remove from heat and let cool completely before assembling the hand pies.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C (180°C fan/gas mark 6) and line a baking sheet with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Using a 10cm round cutter or small bowl as a guide, cut out 16 circles, re-rolling scraps as needed. If the dough becomes too warm and difficult to handle, pop it back in the refrigerator for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place a heaping tablespoon of the cooled chili mixture on one half of each circle, leaving a 1cm border. Sprinkle some grated cheese over the filling. Be careful not to overfill, as this can cause the pastry to burst during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the edges with beaten egg, then fold the empty half over the filling to create a half-moon shape. Press the edges firmly with a fork to seal, then trim with a knife if needed for a clean edge. The egg creates a protein bond that helps seal the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the hand pies to the prepared baking sheet. Cut a small vent in the top of each pie with a sharp knife to allow steam to escape. Brush the tops generously with beaten egg for a golden, glossy finish.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 22-25 minutes until deeply golden brown and crisp. The bottom should be well-baked to avoid the dreaded "soggy bottom." Let cool on the baking sheet for 5 minutes before transferring to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve warm or at room temperature. These hand pies can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, place in a 180°C oven for 10-15 minutes from refrigerated, or 20-25 minutes from frozen.</li></ol>