Home » Savoury Hand Pie Dough

Savoury Hand Pie Dough

by Hunar Baig
dough

Savoury Hand Pie Dough

dough

Hand pies are circular or crescent shaped pastries popular in the south of the US, they are typically be baked or fried. They can be filled with sweet or savoury fillings, anything from lamb mince to apple pie filling, all in a flaky crisp crust.

Dough

This recipe is for savoury hand pies, it uses more butter than the sweet hand pie dough this isn’t as dry since savoury fillings tend to be drier I usually use fresh fruit in sweet hand pies. The addition of egg yolks gives the dough an elasticity makes it easier to form the pastries.

Lamb+potato-hand-pie

I love using my hands to make this dough but a food processor can really come in handy here if you are using a food processor make sure to use the pulse setting for a smoother dough. It is extremely important to use cold butter and cold water when making the pastry to make sure the pasty stays flaky and light.

Dough

Some of my favourite savoury hand pie fillings:

I recommend making the savoury pastries in a crescent shape as this holds the savoury fillings a lot better and gives a beautiful crisp edge to the pies, you’ll get roughly 25 hand pies and they freeze well and bake up nicely, just remember to egg wash them and freeze them flat and spaced well. You can scrape up the dough after you’ve cut out the pies and knead it back together and continue the process to finish the dough.

Lamb+potato-hand-pie
dough

This dough is crisp, light, flaky, bakes extremely well and works amazingly well with so many different kinds of fillings, and is a snap to make. These remind me of traditional cornish pastries but smaller and lighter but just as delicious. You can make this dough a couple of days in advance if needed.

dough
Savoury-hand-pie_pin

Savoury Hand Pie Dough

Hunar Baig
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Pastry
Servings 25 hand pies

Ingredients
  

  • 250 g butter (1 cup)
  • 2 (275g) cups plain flour (plus extra for dusting and kneading)
  • 1 egg yolk
  • a pinch of salt
  • 1 cup ice-cold water (I normally use about a 1/4 cup)

Instructions
 

  • Start by cutting the cold butter into small cubes
  • In a large mixing bowl mix the dry ingredients and add the butter and egg yolk, have a cup of ice-cold water with a tablespoon ready but don't use the water yet!
  • Start to incorporate the butter and flour mixture together until it has a crumble like consistency / the consistency of wet sand.
    You can do this by hand or using a food processor
  • Now add a tablespoon of water at a time until the dough starts to come together. I normally use about a quarter of a cup but, every time you make this the amount of water will probably change, so go slow and steady
  • Place the dough onto a clean surface and knead with a bit of flour until the pasty is not sticky and well combined and soft and form into a round disc
  • Wrap in cling film and chill in the fridge for at least an hour
  • Take the pastry out of the fridge 20 – 30 minutes before rolling out for pies, pastries of whatever takes your fancy
Keyword Dough, Pastry

You may also like

Leave a Reply