👥4 people
⏲️2h 0m
🕐50m
🍽️starter
Hand pies are easy to make and extremely versatile.
Ingredients
- 130 grams unbleached all-purpose flour
- 1 teaspoon Kosher salt
- 2 tbsp. pork lard, cold
- 2 ounces cream cheese, cold
- 2 tablespoons ice cold water
- Filling of choice 50 grams for each hand pie
Method
- To Make The Dough: Put the flour and salt in a food processor and pulse a few times to mix. Scatter the lard over the top and pulse until the lard is in pea-size pieces. Break the cream cheese into 3 or 4 pieces and add to the food processor. Pulse until the lard and cream cheese is in pieces that vary in size from oat flakes to peas. With the motor running, slowly drizzle in the ice water, a little at a time, adding just enough for the dough to hold together when you pinch a clump between your fingers. Listen for the sound of the motor to deepen, a clue the dough is ready.
- Transfer the dough to a lightly floured work surface and knead briefly just to bring it together into a ball. Roll into a log, wrap in plastic film, and refrigerate for at least 45 minutes or up to 1 day.
- Prepare filling of choice for the hand pie.
- Preheat the Egg to 375°F, with a plate setter for indirect heat.
- Cut the log of dough into 50 gram balls. Roll the balls into disks just large enough to overhang a Gordita press (5 inches). Place a piece of plastic wrap in the bottom of the press with enough plastic to wrap over the top of the dough as well. Place one disk in the bottom of the press, add 50 grams of filling (keep it centered and evenly spread), place another disk over the top of the filling, and gently press the pie to crimp the edges. Pull the pie out of the press, check the edges pinching any openings as needed, then place on a sheet tray lined with parchment paper and sprayed with pan spray.
- To finish, brush the pastry with an egg wash and bake. Serve hand pie warm with your choice of dipping sauce.
