Fish and Chips Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp white wine vinegar</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 filling:</li><li class="ingredients-single-item">400g firm white fish fillets (cod, haddock or pollock), skinless</li><li class="ingredients-single-item">200g potatoes, peeled and diced into 1cm cubes</li><li class="ingredients-single-item">100g frozen peas</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 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tbsp fresh dill, chopped (or 1 tsp dried)</li><li class="ingredients-single-item">1 tbsp capers, rinsed and chopped</li><li class="ingredients-single-item">2 tsp malt vinegar</li><li class="ingredients-single-item">½ lemon, juiced</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">¼ tsp freshly ground black pepper</li><li class="ingredients-single-item">¼ tsp ground white pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Pastry brush</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>Start by making the pastry. In a large bowl or food processor, combine the flour and salt. Add the cold cubed butter and rub with your fingertips (or pulse in processor) until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. These butter pockets will create steam during baking, resulting in those delicious flaky layers we're after.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the white wine vinegar with 80ml of ice-cold water. Gradually add this to the flour mixture, stirring with a knife or pulsing briefly, until the dough just comes together, adding the remaining water only if needed. The dough should be slightly shaggy but hold together when pressed. Be careful not to overwork it, as this will develop the gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, shape into a disc, wrap in plastic film and refrigerate for at least 30 minutes. Cold pastry is much easier to handle and will bake up flakier as the cold butter creates steam pockets during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare your filling. Bring a pot of salted water to a boil and cook the diced potatoes for about 5 minutes until just tender but not falling apart. During the last minute, add the frozen peas. Drain thoroughly and set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 5-6 minutes until softened but not browned. Add the garlic and cook for another minute until fragrant. Transfer to a large bowl and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cut the fish into 1cm cubes. Add to the cooled onion mixture along with the potatoes, peas, parsley, dill, capers, malt vinegar, lemon juice, salt, and both peppers. Gently fold everything together, being careful not to break up the fish or potatoes. The fish will actually cook inside the pastry, so don't worry that it's still raw at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (180°C fan) and line a baking sheet with parchment paper. Remove the pastry from the refrigerator and roll out 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.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place a heaped tablespoon of filling in the center of 8 pastry circles, leaving about a 1cm border around the edge. Be careful not to overfill or the pastry may split during baking. Brush the edges with beaten egg, then place the remaining pastry circles on top. Press down firmly around the edges with a fork to seal completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the hand pies to the prepared baking sheet, spacing them evenly apart. Cut a small slit in the top of each pie to allow steam to escape during baking (this prevents the pastry from becoming soggy). Brush the tops generously with beaten egg for a beautiful golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 25-30 minutes until the pastry is crisp and golden brown and the filling is hot throughout. If you notice the pastry browning too quickly, cover loosely with foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the hand pies to rest for 5-10 minutes before serving. This resting period allows the filling to set slightly and makes them easier to handle. Serve warm or at room temperature with additional malt vinegar or tartar sauce if desired. The pies will keep in the refrigerator for up to 3 days and can be reheated in a 180°C oven for 10-15 minutes until heated through.</li></ol>