Mac 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">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</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 mac and cheese filling:</li><li class="ingredients-single-item">150g elbow macaroni</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">30g all-purpose flour</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">150g sharp cheddar cheese, grated</li><li class="ingredients-single-item">50g Gruyère cheese, grated (or more cheddar)</li><li class="ingredients-single-item">1/4 tsp mustard powder</li><li class="ingredients-single-item">1/4 tsp garlic powder</li><li class="ingredients-single-item">Pinch of cayenne pepper (optional)</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">2 tbsp fresh chives, finely chopped</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 round pastry cutter or bowl</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>Begin by making the 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 butter pieces remaining (these butter pockets create flaky layers when baked).</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 - it should be shaggy but hold together when squeezed. Be careful not to overwork or add too much water, which would develop gluten and make the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, ensuring flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the mac and cheese filling. Cook the macaroni in salted water according to package instructions until just al dente (slightly firmer than normal, as it will continue cooking in the sauce). Drain well and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes to create a roux. This cooking removes the raw flour taste while maintaining its thickening power.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from heat and stir in the grated cheeses until completely melted and smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the mustard powder, garlic powder, cayenne (if using), salt, and pepper. Fold in the cooked macaroni and chopped chives until evenly coated. Transfer to a shallow dish and refrigerate until completely cooled, about 30 minutes. The filling must be cold to prevent it from melting the pastry during assembly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C (180°C fan/gas mark 6) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>On a lightly floured surface, roll the dough to about 3mm thickness. Using a 10cm round cutter or small bowl as a guide, cut out 16 circles, re-rolling scraps as needed. Place half the circles on the prepared baking sheets.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place a heaping tablespoon of the cold mac and cheese filling in the center of each circle on the baking sheets, leaving a 1cm border. Don't overfill or the pies may burst during baking. Brush the borders with beaten egg.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Top each with a remaining pastry circle and press edges firmly to seal. Crimp the edges with a fork for a decorative finish and to ensure a tight seal. Cut a small vent in the top of each pie to allow steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the tops with beaten egg wash for a beautiful golden finish. Bake for 25-30 minutes until the pastry is crisp and deeply golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack. These hand pies are delicious warm or at room temperature. If preparing ahead, reheat in a 180°C oven for 10 minutes to restore crispness.</li></ol>