Dulce de Leche Hand Pies Recipe

Learn how to make the best homemade dulce de leche hand pies with this easy baking recipe. Featuring buttery, flaky pastry wrapped around rich, caramel-like dulce de leche filling, these hand pies are a perfect sweet treat for any occasion. Master the technique for working with pastry dough for foolproof results every time!

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

25 mins

Serves:

12 hand pies

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Dulce de Leche Hand Pies Recipe?

The main ingredients include all-purpose flour, cold unsalted butter, ice water, apple cider vinegar for the pastry dough, and dulce de leche, vanilla extract, cinnamon, and sea salt for the filling. For finishing, you'll need egg wash and demerara sugar.

How to cook Dulce de Leche Hand Pies at home?

Learn how to cook Dulce de Leche Hand Pies by creating a flaky pastry from scratch, filling with sweetened dulce de leche, and baking until golden brown at 190°C for 22-25 minutes. The key techniques include keeping ingredients cold, proper sealing of edges, and allowing steam to escape through vents to achieve perfect hand pies.

Can I use store-bought pastry dough for hand pies instead of making it from scratch?

Yes, you can use store-bought puff pastry or shortcrust pastry to save time. While homemade dough offers superior flavour and texture, good quality store-bought versions work well. Just ensure you roll it to the right thickness (about 3mm) and follow the same sealing techniques.

What's the secret to achieving perfectly flaky pastry for sweet hand pies?

The secrets to flaky hand pies are keeping ingredients cold throughout preparation, not overworking the dough, incorporating visible butter pieces, using vinegar to limit gluten development, and chilling the assembled pies before baking. These steps ensure distinct, buttery layers in the final pastry.

How can I make homemade dulce de leche if I can't find it in stores?

Make homemade dulce de leche by simmering a can of sweetened condensed milk (label removed) in water for 2-3 hours, or pour condensed milk into a baking dish, cover with foil, and bake in a water bath at 160°C for about 90 minutes until golden brown and caramelised.

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