Ingredients
Equipment
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
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!
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!