Fajita Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g chicken breast, thinly sliced</li><li class="ingredients-single-item">1 red bell pepper, thinly sliced</li><li class="ingredients-single-item">1 green bell pepper, thinly sliced</li><li class="ingredients-single-item">1 small onion, thinly sliced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">100g grated cheddar cheese (or Mexican blend)</li><li class="ingredients-single-item">For the fajita seasoning:</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">1/2 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (optional)</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 tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">10cm (4-inch) round cutter or template</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. 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 rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pockets will create steam during baking, resulting in deliciously flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. You may not need all the water – stop adding when the dough holds together when pinched. The key is to handle the dough minimally to keep it tender. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough is chilling, prepare your filling. Mix all the fajita seasoning ingredients in a small bowl. In a large frying pan, heat the olive oil over medium-high heat. Add the chicken pieces and sprinkle with half of the fajita seasoning. Cook until the chicken is no longer pink, about 5-6 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the sliced peppers, onions, and garlic to the pan with the remaining fajita seasoning. Sauté until the vegetables are softened but still retain some crunch, about 3-4 minutes. Remove from heat and let the mixture cool completely before assembling the pies. A warm filling would melt the butter in your pastry prematurely, compromising the flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper. On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Using a 10cm round cutter or template, cut out 16 circles, re-rolling scraps as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place about 2 tablespoons of the cooled fajita filling onto the center of 8 pastry circles, leaving a 1cm border. Sprinkle each with a tablespoon of grated cheese. Brush the edges with beaten egg to help seal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Top each filled circle with a second pastry circle and press the edges firmly to seal. Crimp the edges with a fork for a decorative finish and to ensure a good seal. Cut a small vent in the top of each pie to allow steam to escape during baking, preventing the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the assembled pies to your prepared baking tray. Brush the tops generously with beaten egg for a beautiful golden finish. Bake in the preheated oven for 22-25 minutes, or until the pies are deeply golden and the pastry is cooked through.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the pies to cool on the tray for 5 minutes before transferring to a wire rack. The filling will be extremely hot! Let them cool for at least 10 more minutes before serving. These hand pies are delicious warm or at room temperature, and they pair wonderfully with guacamole, sour cream, or salsa for dipping.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>If you're making these ahead, you can freeze the unbaked assembled pies for up to 3 months. When ready to enjoy, brush with egg wash and bake from frozen, adding about 5-7 minutes to the baking time. The baked pies will keep in an airtight container in the refrigerator for up to 3 days and can be reheated in a 160°C oven for 10 minutes.</li></ol>