Name: Light Pistachio Hand Pie with Coconut Flakes
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Ingredients: 250 g all-purpose flour; 125 g unsalted butter, chilled and diced; 75 g powdered sugar; 1/2 tsp salt; 60 ml cold water; 100 g pistachio paste; 1 large egg (for egg wash); 50 g unsweetened coconut flakes; Additional powdered sugar for dusting (optional)

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Light Pistachio Hand Pie with Coconut Flakes

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Indulge in the delightful flavors of our Light Pistachio Hand Pie with Coconut Flakes! These charming little treats are filled with a rich pistachio filling yet remain light enough to enjoy as a sweet everyday dessert. Garnished simply for presentation, these hand pies are perfect for any occasion. The balance of nuts and coconut elevates them, welcoming creativity in variations. Swap in different nuts or flavors if you wish—get creative!

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Prep Time 20

Cook Time 25

Total Time 1

Servings: 8

Course: Pies Tarts

Cuisine: International

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

250 g all-purpose flour
125 g unsalted butter, chilled and diced
75 g powdered sugar
1/2 tsp salt
60 ml cold water
100 g pistachio paste
1 large egg (for egg wash)
50 g unsweetened coconut flakes
Additional powdered sugar for dusting optional

Equipment

Food processor or plastic bag & rolling pin (for biscuits)
20 cm (8 inch) square baking tray
Heatproof mixing bowl
Pastry brush
Chef's knife

Method

In a mixing bowl, combine flour, chilled diced butter, powdered sugar, and salt. Mix until the mixture resembles coarse crumbs.
Gradually add cold water, mixing until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for 15 minutes.
Preheat the oven to 180°C (350°F).
Roll out the chilled dough on a lightly floured surface to about 3 mm thickness. Cut out circles (approximately 10 cm in diameter).
Place 1 tablespoon of pistachio paste in the center of half of the circles. Leave a border around the edges.
Brush the edges with a beaten egg, then fold the circles over to create a half-moon shape and press to seal. Crimp the edges with a fork for a decorative finish.
Transfer the hand pies to a baking tray lined with parchment paper. Brush the tops with egg wash and sprinkle with coconut flakes.
Bake in the preheated oven for 20-25 minutes, or until golden and lightly browned. Allow to cool before serving.

Nutrition

Calories: 210kcalCarbohydrates: 25gProtein: 3gFat: 10gSodium: 90mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 150IUCalcium: 30mgIron: 1mg

Notes

These Light Pistachio Hand Pies are incredibly versatile! Feel free to replace the pistachio paste with almond or walnut paste for different flavors.
For an extra touch, consider adding a hint of rosewater to the filling, or an extra sprinkle of coconut before baking!
Store leftovers in an airtight container at room temperature for up to two days.
Reheating in the oven helps restore their flakiness—just heat at 160°C (320°F) for about 5 minutes.
Enjoy your baking adventure!

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Light Pistachio Hand Pie with Coconut Flakes