Guava and Cheese 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">2 tbsp granulated sugar</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-75ml ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">225g guava paste (pasta de guayaba), cut into 12 equal pieces</li><li class="ingredients-single-item">225g cream cheese, cold and cut into 12 equal portions</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 large egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">3 tbsp demerara sugar (or coarse sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm 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. 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 butter pieces still visible. These butter pockets will create steam during baking, resulting in 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 gently until the dough just comes together when pinched. Be careful not to overwork or add too much water as this can make the pastry tough. The dough should be shaggy but hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Cold dough is essential for flaky pastry as it keeps the butter solid until it hits the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When ready to assemble, preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit for 5-10 minutes to slightly soften, making it easier to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll the dough to about 3mm thickness. Using your cookie cutter or glass, cut out 24 rounds, re-rolling scraps as needed. If the dough becomes too warm, return it to the refrigerator for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place 12 dough rounds on the prepared baking sheets. Put a piece of cream cheese in the center of each round, then top with a piece of guava paste. Leave about 1cm border around the edges. Brush this border lightly with egg wash.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover each filled circle with a remaining dough round. Press the edges firmly with your fingers, then seal completely by crimping with a fork. This ensures the filling stays inside during baking. Cut a small vent in the top of each pie to allow steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the tops of the pies generously with egg wash, then sprinkle with demerara sugar. The egg wash gives a golden, shiny finish while the sugar adds a pleasant crunch and sweetness to the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Refrigerate the assembled pies for 15 minutes before baking. This final chilling helps the pastry maintain its shape and ensures maximum flakiness as the cold butter creates steam in the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 22-25 minutes, rotating the pans halfway through, until the pies are golden brown and the filling is bubbling slightly through the vents. Some cheese and guava may ooze out - this is normal and adds to their rustic charm!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack. Allow to cool for at least 15 minutes before serving, as the filling will be extremely hot. The pies are delicious warm or at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store any leftover pies in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To reheat, warm in a 150°C (300°F) oven for about 10 minutes until heated through.</li></ol>