Dulce de Leche Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry dough:</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">225g cold unsalted butter, cubed</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">400g dulce de leche (store-bought or homemade)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp sea salt</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 large egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">30g demerara sugar (or granulated sugar) for sprinkling</li><li class="ingredients-single-item">Powdered sugar for dusting (optional)</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>Prepare the pastry dough by combining the flour and salt in a large bowl or food processor. Add the cold cubed butter and pulse or use your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. The visible butter pieces are essential for creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water with the apple cider vinegar in a small bowl. Gradually add this liquid to the flour mixture, pulsing or stirring with a fork until the dough just begins to come together. You may not need all the liquid – stop when the dough holds together when pinched. The vinegar inhibits gluten development, helping ensure a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently gather it together, being careful not to overwork it. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Chilling relaxes the gluten and firms the butter, creating a more workable dough that will bake into flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling by placing the dulce de leche in a bowl and stirring in the vanilla extract, ground cinnamon, and sea salt until well combined. The salt enhances the caramel flavor by creating a beautiful contrast to the sweetness.</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 disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll the dough to about 3mm (1/8 inch) thickness. Using a 10cm (4-inch) round cutter, cut as many circles as possible. Re-roll scraps once to cut additional circles. Repeat with the second disk of dough until you have 24 circles in total.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place 12 dough circles on the prepared baking sheets. Spoon about 1 tablespoon of the dulce de leche mixture 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 8</h4>Brush the borders of the dough circles with egg wash, then place the remaining 12 circles on top. Press the edges firmly with your fingertips to seal, then crimp with a fork to ensure they're well-sealed. The egg wash acts as a "glue" to help the dough pieces stick together.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cut a small vent in the top of each pie to allow steam to escape during baking. Brush the tops with egg wash and sprinkle with demerara sugar for a beautiful golden crust with a delightful crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Refrigerate the assembled pies for 15 minutes before baking. This firms up the butter in the dough again, ensuring the best flaky texture and preventing the pies from losing their shape in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 22-25 minutes, or until the pies are golden brown. Look for a deep golden color and tiny bubbles of butter around the edges – signs of perfectly baked pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack. Let them cool for at least 15 minutes before serving – the filling will be extremely hot straight from the oven. Dust with powdered sugar just before serving if desired. Enjoy warm or at room temperature, when the contrast between the flaky pastry and creamy dulce de leche is at its most divine!</li></ol>