Moroccan Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g all-purpose 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 large egg, beaten</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">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">400g minced lamb (or beef)</li><li class="ingredients-single-item">2 tsp ground cumin</li><li class="ingredients-single-item">2 tsp ground coriander</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (optional)</li><li class="ingredients-single-item">75g dried apricots, diced</li><li class="ingredients-single-item">50g raisins or currants</li><li class="ingredients-single-item">40g toasted almonds, chopped</li><li class="ingredients-single-item">30g fresh coriander, chopped</li><li class="ingredients-single-item">15g fresh mint, chopped</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp sesame seeds</li><li class="ingredients-single-item">25g pistachios, crushed (optional, for garnish)</li><li class="ingredients-single-item">Icing sugar for dusting (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 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>Start by making the pastry. In a large bowl or food processor, combine the flour and salt. Add the cold cubed butter and pulse or rub between your fingertips until the mixture resembles breadcrumbs. The secret to flaky pastry is keeping the butter cold and not overworking the dough, which would develop too much gluten and make the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the beaten egg and gradually mix in just enough ice-cold water to bring the dough together into a soft but not sticky ball. The cold water prevents the butter from melting, which is crucial for creating those beautiful flaky layers. Wrap the dough in cling film and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your filling. Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté for 5-7 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant, being careful not to let it burn as this would create bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase the heat to medium-high and add the minced lamb. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Add all the spices (cumin, coriander, cinnamon, ginger, and cayenne if using) and cook for 2 minutes more, stirring constantly to toast the spices and release their essential oils, which intensifies their flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir in the dried apricots, raisins, and almonds. Cook for another 2-3 minutes, then remove from heat and allow to cool slightly. Once cooled to warm (not hot), fold in the fresh herbs. Season generously with salt and pepper to taste. The filling should be aromatic, well-seasoned, and have a balance of sweet and savory notes. Allow the filling to cool completely before assembling the pies—hot filling would melt the butter in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (180°C fan/390°F) and line two baking sheets with parchment paper. Remove the dough from the refrigerator and allow it to soften slightly if it's too firm to roll, about 5-10 minutes at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the pastry to about 3mm thickness. Use a 10cm round cutter or small bowl to cut out circles. Gather and re-roll the scraps as needed, but try not to overwork the dough. You should get approximately 24 circles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place a heaped tablespoon of filling in the center of each circle. Be careful not to overfill, as this can cause the pies to burst during baking. Brush the edges with a little egg wash, then fold over to create a half-moon shape. Press the edges firmly together, then crimp with a fork or pinch with your fingers to seal completely. This prevents the filling from leaking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the pies to the prepared baking sheets, leaving space between each. Brush the tops generously with egg wash for a beautiful golden finish, then sprinkle with sesame seeds. Use a sharp knife to make a small slit in the top of each pie to allow steam to escape during baking, which prevents the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp. Rotate the baking sheets halfway through cooking for even browning. Allow the pies to cool on the baking sheets for 5 minutes before transferring to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve warm or at room temperature, dusted with a little icing sugar if desired and sprinkled with crushed pistachios for extra texture and a beautiful green color contrast. These hand pies are delicious on their own but can also be served with a yogurt-based dipping sauce flavored with mint, or a spicy harissa sauce for those who enjoy heat. They can be stored in an airtight container for up to 3 days or frozen for up to 3 months.</li></ol>