Lobster Roll 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 fine sea salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</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 cooked lobster meat, roughly chopped (or substitute with crab or large shrimp)</li><li class="ingredients-single-item">60g mayonnaise</li><li class="ingredients-single-item">30g crème fraîche (or substitute with sour cream)</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">2 tbsp finely chopped chives</li><li class="ingredients-single-item">1 tbsp finely chopped fresh dill</li><li class="ingredients-single-item">1 tbsp finely chopped fresh parsley</li><li class="ingredients-single-item">1 small celery stalk, finely diced (about 30g)</li><li class="ingredients-single-item">1 tbsp finely minced shallot</li><li class="ingredients-single-item">1/4 tsp celery salt</li><li class="ingredients-single-item">Freshly ground black pepper, to taste</li><li class="ingredients-single-item">Pinch of 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">10cm (4-inch) round pastry cutter</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</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 work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. These butter pockets will create steam during baking, resulting in those beautiful flaky layers we're seeking.</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. You might not need all the water - stop adding once the dough holds together when pinched. The key is to handle the dough as little as possible to prevent developing gluten, which would make your pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a disc, wrap in cling film, and refrigerate for at least 1 hour or up to overnight. 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. In a medium bowl, gently mix the chopped lobster meat, mayonnaise, crème fraîche, lemon juice, herbs, celery, shallot, celery salt, black pepper, and cayenne if using. The goal is to coat everything lightly – not drown the delicate lobster. Refrigerate until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes, just until it's pliable enough to roll.</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 out as many circles as possible. Re-roll scraps once to cut additional circles – you should get approximately 16 circles total.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place about 1½ tablespoons of lobster filling in the center of half of the dough circles, leaving a 1cm border around the edges. Be careful not to overfill, or your pies may leak during baking. Brush the edges with beaten egg to help seal.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Top each filled circle with a plain dough circle and press the edges together with your fingers to seal. For an extra secure seal, crimp the edges with a fork. Then, cut a small vent in the top of each pie to allow steam to escape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the assembled pies to the prepared baking sheets, leaving about 5cm between each. Brush the tops generously with beaten egg for a beautiful golden finish. If your kitchen is warm and the pastry has softened considerably, refrigerate the assembled pies for 15 minutes before baking to re-chill the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 20-25 minutes, rotating the pans halfway through, until the pies are deeply golden brown. The rich color isn't just for looks – it ensures your pastry is fully cooked and crisp all the way through.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pies to cool on the baking sheets for 5 minutes before transferring to a wire rack. These hand pies are delicious served warm or at room temperature, though I recommend allowing them to cool for at least 15 minutes so the filling can set slightly and won't burn your mouth!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve your lobster roll hand pies with extra lemon wedges for squeezing and perhaps a small dish of additional herb mayonnaise for dipping. These can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 150°C (300°F) oven for 10 minutes to recrisp the pastry.</li></ol>