New Orleans Muffuletta 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">1 tbsp granulated sugar</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 olive salad:</li><li class="ingredients-single-item">100g green olives, finely chopped</li><li class="ingredients-single-item">50g kalamata olives, finely chopped</li><li class="ingredients-single-item">50g jarred roasted red peppers, drained and chopped</li><li class="ingredients-single-item">30g celery, finely diced</li><li class="ingredients-single-item">30g carrots, finely diced</li><li class="ingredients-single-item">30g jarred pepperoncini, drained and chopped</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">15g flat-leaf parsley, chopped</li><li class="ingredients-single-item">1 tbsp dried oregano</li><li class="ingredients-single-item">2 tbsp red wine vinegar</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">1/4 tsp red pepper flakes</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g thinly sliced mortadella</li><li class="ingredients-single-item">100g thinly sliced salami</li><li class="ingredients-single-item">100g thinly sliced ham</li><li class="ingredients-single-item">100g sliced provolone cheese</li><li class="ingredients-single-item">50g sliced mozzarella cheese</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">7-8cm round cookie cutter</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the olive salad so the flavors can develop. In a medium bowl, combine the chopped green olives, kalamata olives, roasted red peppers, celery, carrots, pepperoncini, minced garlic, parsley, oregano, red wine vinegar, olive oil, and red pepper flakes. Mix thoroughly and let sit for at least 30 minutes (or ideally overnight in the refrigerator) to allow the flavors to meld together. This olive salad is the signature component of a muffuletta, providing both tanginess and texture to complement the rich meats and cheeses.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the pastry, place the flour, salt, and sugar in a food processor (or a large bowl if mixing by hand). Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in those gorgeous flaky layers. Gradually add the ice-cold water while pulsing until the dough just begins to come together. Be careful not to overwork the dough or add too much water, as this will develop gluten and make your pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough out onto a lightly floured surface and gently bring it together with your hands. Divide it into two equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Cold dough is essential for flaky pastry as it prevents the butter from melting too quickly before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, drain your olive salad well using a fine mesh strainer or colander, pressing gently to remove excess moisture. Too much liquid will make your pastry soggy. Chop your meats and cheeses into small pieces for easier filling and better distribution of flavors throughout each bite.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Remove one disk of dough from the refrigerator and roll it out on a lightly floured surface to about 3mm thickness. Using a 14-15cm round cutter (or a small plate as a guide), cut out 8 circles from the dough, re-rolling scraps as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To assemble the hand pies, place about 1 tablespoon of well-drained olive salad in the center of each dough circle, leaving a 2cm border. Layer small amounts of mortadella, salami, ham, provolone, and mozzarella on top of the olive salad, being careful not to overfill (about 2 tablespoons total of meats and cheeses). Overfilling will cause the pies to burst during baking, so exercise restraint even though it's tempting to add more!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the edges of the dough circles with beaten egg, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or fold and pinch to create a decorative edge. Transfer the assembled pies to the prepared baking sheet, leaving space between each one. 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 8</h4>Brush the tops of the pies with the remaining beaten egg to give them a beautiful golden finish when baked. Optionally, sprinkle a little dried oregano on top for extra flavor and visual appeal. Place the baking sheet in the refrigerator for 15 minutes to chill the pastry again before baking - this final chill helps maintain those flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 20-25 minutes, or until the pies are deeply golden brown and the pastry is completely cooked through. If you notice the pies browning too quickly, cover loosely with foil for the remainder of the baking time. The internal temperature should reach at least 75°C (165°F) to ensure any meat is properly heated.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the hand pies to cool on the baking sheet for 5 minutes before transferring to a wire rack. They can be enjoyed warm or at room temperature, making them perfect for picnics, parties, or make-ahead meals. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. To reheat, place in a 160°C (325°F) oven for 10-15 minutes until heated through.</li></ol>