Raspberry White Chocolate Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">150g raspberry jam (preferably homemade or good quality)</li><li class="ingredients-single-item">100g white chocolate chips</li><li class="ingredients-single-item">100g fresh raspberries</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar, for sprinkling</li><li class="ingredients-single-item">25g powdered sugar, for dusting</li></ul>

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

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. The varying sizes of 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 acid helps prevent gluten development, ensuring tender pastry). Drizzle this over the flour mixture and pulse or stir just until the dough begins to come together. It should look somewhat shaggy but hold together when squeezed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gather it together, being careful not to overwork it. Divide the dough in half, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for maintaining those butter pockets that create flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling by gently mixing the raspberry jam with the fresh raspberries, lightly crushing some berries to incorporate them. Set aside, keeping the white chocolate chips separate for now.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Take one disc of dough from the refrigerator (keeping the other chilled) and roll it out on a floured surface to about 3mm thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using your cookie cutter or glass, cut out as many circles as possible. Re-roll scraps once to cut more circles. You should aim for 16 circles total from both discs of dough to make 8 hand pies.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place half of your dough circles on the prepared baking sheet, spacing them about 5cm apart. Spoon about 1 tablespoon of the raspberry mixture onto the center of each circle, then sprinkle a few white chocolate chips on top (about 1 teaspoon per pie). Be careful not to overfill or the filling will leak during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the edges of each filled circle with beaten egg, then top with the remaining dough circles. Press the edges firmly to seal, then crimp with a fork. Cut a small vent in the top of each pie to allow steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the tops with the remaining egg wash and sprinkle with coarse sugar. This will give your pies a beautiful golden sheen and delightful crunch. Place the prepared pies in the refrigerator for 15 minutes to firm up before baking – this helps maintain their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 22-25 minutes, or until the pies are golden brown and the filling is bubbling through the vents. If some pies leak a little, don't worry – it's part of their rustic charm!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The white chocolate needs time to set, and the filling will be extremely hot straight from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, dust with powdered sugar just before serving. These hand pies are best enjoyed the day they're made but will keep in an airtight container at room temperature for 2 days. You can also freeze unbaked assembled pies for up to 3 months and bake them directly from frozen (adding a few extra minutes to the baking time).</li></ol>