Pecan Hand Pies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">170g unsalted butter, cold and cubed</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">60-75ml ice-cold water</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">150g pecans, roughly chopped</li> <li class="ingredients-single-item">100g light brown sugar</li> <li class="ingredients-single-item">60ml maple syrup (or golden syrup)</li> <li class="ingredients-single-item">30g unsalted butter</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">1 large egg, lightly beaten</li> <li class="ingredients-single-item">1 tbsp cornstarch</li> <li class="ingredients-single-item">For assembly:</li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (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 for pastry)</li> <li class="equipment-single-item">10cm (4-inch) round pastry cutter</li> <li class="equipment-single-item">Rolling pin</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 with the pastry by combining the flour, salt, and sugar in a large bowl or food processor. Add the cold cubed butter and pulse or use your fingertips to work it into the flour 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. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the ice-cold water with apple cider vinegar (this inhibits gluten formation for a more tender crust). Drizzle this over the flour mixture, 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. You may not need all the liquid – stop adding when the dough holds together without being wet or sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface, gather into a ball without kneading (overworking will develop gluten, making the pastry tough), then divide into two equal portions. Flatten each into a disk, wrap in cling film, and refrigerate for at least 30 minutes, or up to 2 days. This resting time allows the gluten to relax and the butter to firm up. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare the filling. Toast the pecans in a dry skillet over medium heat for 5-6 minutes, stirring frequently, until fragrant and slightly darkened. Toasting intensifies their flavor and adds a wonderful depth to the filling. Set aside to cool, then roughly chop. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a medium saucepan, combine the brown sugar, maple syrup, butter, vanilla, and salt. Heat over medium heat, stirring until the sugar dissolves and the mixture comes to a gentle simmer. Remove from heat and let cool for 5 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Whisk the egg with cornstarch in a separate bowl, then slowly stream the warm syrup mixture into the egg while whisking constantly (this tempers the egg, preventing it from scrambling). Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens slightly, about 2-3 minutes. Stir in the chopped pecans, then transfer to a bowl and refrigerate until completely cool. The cornstarch helps set the filling so it won't leak out during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> On a lightly floured surface, roll the dough to about 3mm (1/8 inch) thickness. Using a 10cm (4-inch) round cutter, cut as many circles as possible. Re-roll scraps once to cut additional circles. Repeat with the second disk of dough. You should have about 16 circles total. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Place 8 dough circles on the prepared baking sheets. Spoon about 1.5 tablespoons of the cooled pecan filling in the center of each circle, leaving a 1cm border around the edges. Brush the border lightly with egg wash, which will act as glue. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Top each with a second dough circle, then press the edges firmly with your fingers to seal. For extra security, crimp the edges with a fork. Cut a small X or slit in the top of each pie to allow steam to escape during baking (this prevents the filling from bursting through the seams). </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Brush the tops generously with egg wash for a beautiful golden sheen, then sprinkle with demerara sugar for a delightful crunch and sparkle. Refrigerate the assembled pies for 15 minutes before baking – this final chill helps the pastry maintain its shape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Bake in the preheated oven for 22-25 minutes, rotating the pans halfway through, until the pastry is deeply golden brown and you can see the filling bubbling through the vent holes. If some pies are browning too quickly, tent them loosely with foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack. Allow to cool for at least 20 minutes before serving – the filling is extremely hot directly from the oven and needs time to set. These hand pies are delicious served slightly warm or at room temperature and will keep in an airtight container for up to 3 days, though they're at their flakiest on the first day. </li> </ol>