Pulled Pork and Coleslaw Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the pulled pork:</li><li class="ingredients-single-item">400g cooked pulled pork (leftover or store-bought)</li><li class="ingredients-single-item">80ml barbecue sauce</li><li class="ingredients-single-item">1 tbsp brown sugar</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">For the coleslaw:</li><li class="ingredients-single-item">150g white cabbage, finely shredded</li><li class="ingredients-single-item">50g carrot, grated</li><li class="ingredients-single-item">30g red onion, finely sliced</li><li class="ingredients-single-item">60ml mayonnaise</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">1 tsp honey</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round cutter or bowl</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 with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible (these butter pieces are crucial for creating flaky layers in your pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water with apple cider vinegar (the vinegar helps inhibit gluten formation, resulting in a more tender crust). Gradually add this liquid to the flour mixture, stirring gently until the dough just comes together. Don't overmix - you want to see marble-like streaks of butter throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions, shape into discs, wrap in cling film and refrigerate for at least 1 hour, or ideally 2 hours. This resting time allows the gluten to relax and the butter to firm up, which is essential for a flaky result.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare your fillings. For the pulled pork, combine the cooked meat with barbecue sauce, brown sugar, smoked paprika, and garlic powder in a saucepan. Heat gently for 5-7 minutes until warmed through and the flavors have melded. Set aside to cool completely (warm filling will melt your pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the coleslaw, place the shredded cabbage, grated carrot, and sliced red onion in a bowl. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour this dressing over the vegetables and toss until well coated. Refrigerate for 30 minutes to allow flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to assemble, preheat your oven to 190°C (375°F) and line a baking tray with parchment paper. Remove one disc of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the pastry to approximately 3mm thickness. Using a 10cm round cutter or bowl, cut out circles and place them on your prepared baking tray. Re-roll scraps as needed, but try to limit this to once as the pastry becomes tougher with each re-roll.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Drain any excess liquid from your coleslaw by gently squeezing it (too much moisture will make your pastry soggy). Place a heaped tablespoon of pulled pork in the center of each pastry circle, then top with a tablespoon of drained coleslaw, leaving a 1.5cm border all around.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the second disc of pastry and cut out matching circles for the tops. Place these over your filled bases, then use a fork to firmly press and seal the edges. Trim any uneven edges with a knife if needed. 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 10</h4>Brush the tops with beaten egg for a golden finish, and if desired, sprinkle with a little flaky sea salt. Refrigerate the assembled pies for 15 minutes before baking - this helps set the pastry and prevents it from shrinking or losing shape in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 30-35 minutes until the pastry is deeply golden and crisp. If you notice the tops browning too quickly, loosely cover with foil for the remaining baking time. The internal temperature should reach at least 75°C (165°F) to ensure food safety.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the hand pies to cool on the baking tray for 10 minutes before transferring to a wire rack. These can be served warm or at room temperature, and pair beautifully with extra barbecue sauce for dipping. Store any leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months.</li></ol>