Italian Caprese Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">225g fresh mozzarella cheese, drained and diced</li><li class="ingredients-single-item">250g cherry tomatoes, deseeded and diced</li><li class="ingredients-single-item">30g fresh basil leaves, chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp extra virgin olive oil</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp balsamic glaze, for serving (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">10cm round pastry cutter</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing your pastry. In a large bowl or food processor, combine the flour and salt. 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 pieces of butter still visible (these butter pockets will create flaky layers as the pastry bakes).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the lemon juice to the ice water, then drizzle 60ml of this liquid into the flour mixture, pulsing or stirring with a fork until the dough just begins to come together. If needed, add the remaining water 1 tablespoon at a time until the dough holds together when pinched but isn't sticky. The key is to handle the dough minimally to prevent gluten development, which would make your pastry tough rather than flaky.</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 cling film and refrigerate for at least 30 minutes or up to 24 hours. Cold dough is crucial for flaky pastry as it keeps the butter from melting before hitting the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. First, ensure your mozzarella is well-drained – excess moisture will make your pastry soggy. Dice it into small 1cm cubes. For the tomatoes, remove the seeds and excess juice before dicing, again to prevent soggy pies. Combine the cheese, tomatoes, chopped basil, minced garlic, olive oil, and oregano in a bowl. Season with salt and pepper to taste, but be careful with the salt as mozzarella already contains sodium.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 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 thickness. Using a 10cm round cutter, cut out 16 circles, re-rolling scraps as necessary but handling the dough as little as possible. Each hand pie will require 2 circles – one for the base and one for the top.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place 8 pastry circles on your prepared baking tray with at least 2cm between each. Spoon about 2 tablespoons of filling onto the center of each circle, leaving a 1cm border all around. Be careful not to overfill, as this could cause the filling to leak during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the border of each filled pastry circle with the beaten egg, which will act as glue. Place the remaining pastry circles on top of each filled base, and gently press the edges together with your fingers. To ensure a proper seal, use the tines of a fork to crimp the edges all the way around each pie.</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 (this prevents the filling from bursting through the seams). Brush the tops generously with the beaten egg for a golden, shiny finish. For extra flavor, you could sprinkle the tops with a little grated parmesan or Italian herb blend before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 22-25 minutes, or until the pastry is golden brown and crisp. The bottom should be well-baked and not soggy – if you notice the tops browning too quickly but the bottoms need more time, cover the tops loosely with foil and continue baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once baked, transfer the pies to a wire rack and allow them to cool for 5-10 minutes before serving. This resting time allows the filling to set slightly and prevents burning your mouth on the hot cheese. If desired, drizzle with a little balsamic glaze just before serving for an extra layer of flavor that complements the Caprese filling beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>These hand pies are best enjoyed warm, but they're also delicious at room temperature, making them perfect for picnics or packed lunches. Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a 180°C oven for 5-7 minutes to recrisp the pastry.</li></ol>