The weather has finally begun to change and I'm finding myself spending more time in the kitchen! I also recently contributed to a series on The Design Files all about my life at home cooking and spending time with my family! It was the most fun snapping some images and writing about it, so if you're interested, you can find it here !
Today I share a recipe for Apple and Rosemary Hand Pies, which are perfect for these cooler days. It really is well worth making the pastry (which is essentially a rough puff) from scratch as you will be rewarded with the most buttery flaky pastry, and paired with the apples, it is just a winning combination. It may seem daunting, but with practise, you will be able to fold and turn with your eyes closed.
I like to eat these just as they've turned to room temperature, but still slightly warm from the bake, maybe with a dollop of creme fraîche! If you're short of time, a really good quality puff pastry will do the trick!
On a side note, it's been two years of blogging here at OSTRO, so to all my followers and subscribers, it's my greatest pleasure sharing my recipes with you, so thank you for following along, baking, cooking and commenting. It means so much! I hope you enjoy my latest!
MAKES 8 HAND PIES
FOR THE PASTRY
250g plain flour, plus extra for rolling
Pinch of salt
250g unsalted butter, cold and cut into large cubes
150ml ice water
1 tbsp apple cider vinegar
FOR THE FILLING
400g apples, peeled, cored and roughly diced
1tbsp rosemary, finely chopped
zest of one lemon
25g caster sugar
25g brown sugar
15g plain flour
1 egg, lightly beaten
FOR THE PASTRY
1. In a large bowl or on clean bench, mix the flour with the pinch of salt. Add the butter, tossing to coat with flour. Now using a knife or a pastry cutter, cut the butter into the flour until just pea-sized pieces remain. A few larger pieces are actually a good thing too. You can also rub the butter into the flour with your hands, as long as they don't get too warm so the butter begins to melt. Don't overwork the butter and flour at this stage – visible pieces of butter are vital!
2. Add the vinegar to the ice water and mix. Gently pour small amounts of the water onto the flour and butter until it just comes together and you can make a flat disc (It will be a little shaggy at this stage). You may not need all the water so discard any remaining. Wrap the pastry in cling film and refrigerate for 1 hour.
3. Take the pastry out of the fridge and on a lightly floured surface, roll the pastry into a rectangle about 1cm thick. Fold the short sides into the middle, and then onto itself again like a book then roll to a 1cm thick rectangle again. Repeat this rolling and folding process two more times and wrap the dough again in cling film and refrigerate for 1 hour. Some recipes suggest refrigerating the pastry in between each roll and fold, however, I really don't see it as necessary, especially on a cold day. By the end of your three folds, you should still be able to see streaks of butter in the pastry, this is super important to ensure a flaky and buttery pastry!
4. When the dough has been in the fridge for almost an hour, you can prepare your filling, which is really quick. Simply combine all the ingredients and set aside whilst you roll out your pastry.
5. Preheat the oven to 190C. On a floured bench, roll out the pastry to 1cm thick. Using a circle cutter, approximately 8cm diameter cut out 16 circles. Generously fill half of the circles with the apple filling leaving a 1cm border. Brush some of the beaten egg along the border of each of the bases of the pies. Gently stretch the remaining circles and fit one onto each pie, pressing down gently around the edges. Press the edges with fork and refrigerate for 30 minutes.
6. Brush the pies with the beaten egg and sprinkle generously with the raw sugar. Poke a few holes in each pie to allow for steam to exit during the baking. Cook for approximately 25 minutes or until the pastry has puffed and is golden. Cool slightly before serving.