Ingredients
Equipment
Method
- In a mixing bowl, combine the flour, salt, and sugar. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Stir in the cold water, a little at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 15 minutes.
- While the dough rests, zest the oranges and set aside. In a saucepan, combine the orange juice, orange zest, cinnamon, nutmeg, and ginger. Cook over medium heat until bubbling. Remove from heat.
- Remove the dough from the fridge. On a lightly floured surface, roll it out to about 3 mm thickness. Cut out circles of 10 cm diameter using a sharp knife or cookie cutter.
- Place a tablespoon of the orange filling in the center of each circle. Fold the dough in half and press the edges to seal tightly. Use a fork to crimp the edges and create a decorative border.
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. Place the hand pies on the tray and brush with the beaten egg to achieve a golden color.
- Bake in the preheated oven for 20–25 minutes or until golden brown. Let cool slightly before serving.
Nutrition
Notes
For a twist, feel free to substitute the orange with lemon for a zippier flavor or use pears instead of apples in the compote.
These hand pies can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in a warm oven for a few minutes before serving to ensure you get that fresh-baked taste.
Enjoy experimenting with different spices and fillings to make this recipe truly your own!
These hand pies can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in a warm oven for a few minutes before serving to ensure you get that fresh-baked taste.
Enjoy experimenting with different spices and fillings to make this recipe truly your own!