Hand Pies

Makes appx 6-8 Hand Pies

Ingredients for Dough

• 2 cups (240 g) All Purpose Flour

• 4 tbsp (65 g) COLD unsalted butter - cut into small pea sized cubes

• 1/2 cup (115 g) COLD Shortening

• 1/3 cup (89 g) ICE COLD water

• 1tbsp (7 g) Sugar

• 1 tbsp (6 g) Vinegar or Lemon Juice

Instructions:

1. Mix dry ingredients: In a large mixing bowl, whisk together flour, sugar, and salt.

2. Cut in fat: Add butter and shortening. Use a fork, or your fingers to work the fat into the flour until it resembles coarse crumbs—think wet sand with little buttery pebbles.

3. Add liquid: Combine the vinegar or lemon juice with the ice water. Drizzle it in a tablespoon at a time, gently mixing with a fork or hands after each addition. Dough should start to come together but not be sticky.

4. Form dough: Once it holds together when pressed, turn it out onto a lightly floured surface. Gently knead and press into a ball. Flatten into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour. Dough needs to stay cold to be flaky!

Step-by-Step Assembly:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. Roll the dough: On a floured surface, roll chilled dough to about 1/8" thick. Cut into 4–5 inch rounds or rectangles (use a biscuit cutter or a knife/bench scraper. Cut vent “X” in each top side.

3. Add the filling - See recipes below!

   • For sweet: Spoon about 1.5 tbsp of apple-pear filling in the center.

   • For savory: Use the same amount of butternut mixture (don’t overfill—bursting is for emotions, not pies).

4. Seal: Brush edges lightly with water or egg wash. Fold over into a half-moon or rectangle. Press edges to seal and crimp with a fork. Brush tops with egg wash.

5. Toppings (optional):

   • Sprinkle coarse sugar on sweet pies.

   • Sprinkle flaky sea salt or grated Parm on savory pies.

6. Bake: 20–25 minutes, until golden brown and crisp. Cool on a wire rack for at least 10 minutes before serving.

Apple Pear & Ginger Filling

Ingredients:

• 1 1/2 cups peeled, diced apples (small dice = faster cooking, better distribution)

• 1 cup peeled, diced pear

• 1/2 tsp ground ginger

• 1/4 cup (50 g) granulated sugar

• 1/4 tsp salt

• 1 tbsp lemon juice

• 1 tbsp cornstarch + 1 tbsp cold water (add water to cornstarch)

Instructions:

1. Cook the fruit: In a small saucepan, combine apples, pears, sugar, salt, ginger, and lemon juice. Cook over medium heat, stirring occasionally, for 5–7 minutes until fruit begins to soften and release its juices.

2. Add the slurry: In a separate bowl, stir together the cornstarch and cold water until fully dissolved.

3. Thicken: Pour slurry into the fruit mixture while stirring constantly. Cook for another 2–3 minutes, until it thickens to a glossy, spoon-coating texture. It should look like pie filling and hold its shape when you drag a spoon through it.

4. Cool: Remove from heat and let cool completely before using in your dough.

Butternut Squash, Ricotta & Spinach Filling

Ingredients:

• 1 cup steamed butternut squash, mashed (make sure it’s not watery)

• 1/2 cup whole milk ricotta

• 1/2 cup raw torn spinach (small bite-sized pieces)

• 1/4 tsp salt

• Black pepper, to taste

Instructions:

1. Steam + mash: Steam squash until fork-tender, then mash well. If it seems watery, let it sit in a fine mesh strainer or blot with a paper towel to avoid soggy filling.

2. Toss in spinach: Add your torn raw spinach directly into the warm squash—it'll wilt just enough from the residual heat while still holding some body. Stir gently.

3. Mix it all together: Fold in ricotta, salt, pepper to taste. The filling should be thick, creamy, and scoopable. Chill slightly if it’s too soft before filling pies.