Walnut 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">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">80ml 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">200g walnuts, chopped</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">60ml honey</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (for sprinkling)</li><li class="ingredients-single-item">Powdered sugar for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional, for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm (4-inch) round cookie cutter or bowl</li><li class="equipment-single-item">Baking tray</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 by making the pastry. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work the mixture until it resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pockets will create steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and apple cider vinegar together (the vinegar helps inhibit gluten development for a more tender crust). Gradually add this liquid to the flour mixture, pulsing or stirring with a fork until the dough just begins to come together. You may not need all the liquid – stop when the dough holds together when pinched.</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, then divide in half. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for flaky pastry as it prevents butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your walnut filling. Toast the walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant, stirring frequently to prevent burning. This enhances their flavor and removes any bitterness. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium saucepan, combine brown sugar, butter, honey, cinnamon, nutmeg, and salt. Cook over medium heat until the butter melts and the mixture begins to bubble. Reduce heat and simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the toasted walnuts and vanilla extract. Allow the mixture to cool completely – a warm filling will melt your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper. Remove one disc of dough from the refrigerator (keeping the other chilled) and roll out on a lightly floured surface to about 3mm (1/8 inch) thickness. If the dough feels too stiff, let it sit at room temperature for 5 minutes before rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a 10cm (4-inch) round cutter or small bowl as a guide, cut out as many circles as possible. Re-roll scraps once to cut additional circles. Place half the circles on your prepared baking tray, spacing them about 5cm apart.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place about 1 tablespoon of the cooled walnut filling in the center of each circle on the baking sheet, leaving a 1cm border around the edges. Brush the border lightly with beaten egg to help seal the pies.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Top with the remaining dough circles and gently press the edges together with your fingertips. Use a fork to crimp the edges and ensure they're well sealed. 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 wash for a golden finish, then sprinkle with demerara sugar for extra crunch and sparkle. Refrigerate the assembled pies for 15 minutes before baking – this final chill helps set the butter in the pastry for maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 22-25 minutes, or until the pastry is deep golden brown and the filling is bubbling through the vents. If you notice the pies browning too quickly, tent with aluminum foil halfway through baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the hand pies to cool on the baking tray for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar just before serving if desired. These pies are delicious warm or at room temperature and will keep in an airtight container for up to 3 days.</li></ol>