Nutella Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice cold water</li><li class="ingredients-single-item">200g Nutella (chocolate-hazelnut spread)</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (for sprinkling)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">10cm round cookie cutter or glass</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fork</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pastry by combining 250g flour, 1/4 tsp salt, and 2 tbsp sugar in a large bowl or food processor. Whisk or pulse to combine thoroughly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the 170g cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible (these create the flaky layers when baking). Alternatively, pulse in a food processor 10-12 times until similarly textured.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually add the ice-cold water, starting with 60ml, and mix gently with a fork or wooden spoon until the dough just begins to come together. Add the remaining water only if needed - the dough should be moist but not sticky. The minimal handling of dough and cold ingredients ensures a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and gently gather into a ball. Divide into two equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, ensuring maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C and line a baking sheet with parchment paper. Remove one disc of dough from the refrigerator and roll out on a floured surface to about 3mm thickness. Using a 10cm round cutter, cut out as many circles as possible and transfer them to a plate. Gather scraps, re-roll once, and cut more circles. Repeat with the second disc of dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place about 1-1.5 teaspoons of Nutella in the center of half of your pastry circles, keeping it at least 1cm away from the edges. Be careful not to overfill, as this can cause the filling to leak during baking. If your Nutella is firm, microwave it for 10 seconds to make it more spreadable.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the edges of the filled circles with beaten egg, then place an empty pastry circle on top of each. Gently press down around the filling to seal, then use a fork to crimp the edges firmly. The egg wash acts as a glue to help seal the pies.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the assembled pies to your prepared baking sheet. Using a sharp knife, cut 2-3 small slits 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 with remaining beaten egg and sprinkle with demerara sugar for a beautiful crunchy finish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 18-20 minutes until the pies are golden brown and crisp. Look for a deep amber color around the edges and a lighter golden hue on top. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm for the most indulgent experience with the Nutella still molten and gooey. These hand pies can be stored in an airtight container for 2-3 days and reheated in a 160°C oven for 5 minutes to refresh the pastry. Enjoy your perfect portable chocolate-hazelnut treats!</li></ol>