Coconut 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">1/4 tsp salt</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">225g cold unsalted butter, cubed</li> <li class="ingredients-single-item">120ml ice-cold water</li> <li class="ingredients-single-item">1 tbsp white vinegar</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">400ml coconut milk (full-fat)</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">3 egg yolks</li> <li class="ingredients-single-item">25g cornstarch</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">100g unsweetened shredded coconut</li> <li class="ingredients-single-item">For assembly:</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">3 tbsp coarse sugar (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor (optional)</li> <li class="equipment-single-item">10cm (4-inch) round cookie cutter</li> <li class="equipment-single-item">Baking sheets</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> Begin with the pastry dough. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in those gorgeous flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the ice-cold water and vinegar together (the vinegar helps inhibit gluten development for a more tender crust). Drizzle this liquid over the flour mixture a little at a time, tossing with a fork until the dough just starts to come together. You may not need all the liquid – stop when the dough holds together when pinched. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and bring together without kneading. Divide into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the moisture to distribute evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare the coconut filling. In a medium saucepan, heat 350ml of the coconut milk with half the sugar over medium heat until steaming but not boiling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a separate bowl, whisk together the egg yolks, remaining sugar, cornstarch, salt, and remaining 50ml coconut milk until smooth. When the coconut milk in the pan is hot, slowly pour about half into the egg mixture while whisking constantly. This tempers the eggs, preventing them from scrambling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour the tempered egg mixture back into the saucepan with the remaining hot coconut milk. Cook over medium-low heat, whisking constantly, until the mixture thickens significantly and begins to bubble, about 4-5 minutes. The cornstarch needs to reach boiling point to activate its full thickening power. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove from heat and stir in the vanilla extract and shredded coconut. Transfer the filling to a bowl, press a piece of plastic wrap directly onto the surface (to prevent a skin from forming), and refrigerate until completely cool, at least 2 hours. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> When ready to assemble, preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to slightly soften. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> On a lightly floured surface, roll the dough to about 3mm (1/8 inch) thickness. Using a 10cm (4-inch) round cutter, cut out as many circles as possible. Re-roll scraps once to cut more circles. Repeat with the second disc of dough. You should have about 24 circles total. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Place 12 circles on the prepared baking sheets. Spoon about 1½ tablespoons of the chilled coconut filling into the center of each circle, leaving a 1cm border around the edges. Be careful not to overfill, or the filling may leak during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Lightly brush the edges of the filled circles with beaten egg. Place the remaining 12 circles on top of the filling and gently press the edges together with your fingers. Use a fork to crimp the edges all around, creating a good seal and a decorative finish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Cut a small vent in the top of each pie to allow steam to escape. Brush the tops with beaten egg and sprinkle with coarse sugar if using. The egg wash creates that beautiful golden sheen, while the sugar adds a delightful crunch and sparkle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Chill the assembled pies in the refrigerator for 15 minutes before baking. This helps the butter in the pastry firm up again, ensuring maximum flakiness when baked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Bake in the preheated oven for 22-25 minutes, rotating the baking sheets halfway through, until the pies are golden brown and the filling is bubbling slightly through the vent holes. If some pies are browning too quickly, you can tent them with aluminum foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The filling will be extremely hot right out of the oven, so be patient! These coconut hand pies are delicious served warm or at room temperature and will keep in an airtight container at room temperature for 2 days, or refrigerated for up to 5 days. </li> </ol>