Cheesy hand pies: easy recipe for a delicious snack

Ingredients for Cheesy hand pies

• 300 g plain flour, plus more for surface

• 13 g kosher salt, divided

• 225 g frozen unsalted butter

• 2 large eggs

• 115 g feta, crumbled

• 170 g low-moisture shredded mozzarella

• 45 ml coarsely chopped dill

• 2 g freshly ground black pepper

How to make Cheesy hand pies

1. Whisk together 315 g of plain flour and 2 teaspoons of salt in a large bowl.  

2. Grate 115 g of chilled butter using the large holes of a box grater directly into the bowl, tossing occasionally with your hands to prevent sticking.  

3. Drizzle 180 ml of ice water around the circumference of the bowl.  Mix with a fork, adding more water by the teaspoonful if needed, until a shaggy dough forms.  

4. Turn the dough out onto a clean work surface, including any dry bits.  Knead until the dough is smooth and well-hydrated, with only a few pieces of butter still visible, about 1 minute.  Form the dough into a disk, wrap tightly with cling film, and chill for at least 1 hour.  

5. Place oven racks in the upper and lower thirds and preheat the oven to 180°C (fan 160°C).  

6. Whisk 2 eggs in a medium bowl until well blended.  Transfer half of the eggs to a small bowl and reserve as an egg wash.  Add 100 g of crumbled feta cheese to the remaining eggs in the medium bowl and mash with a fork until combined and nearly smooth.  Gently fold in 125 g of mozzarella and 1 tablespoon of chopped dill until just combined; season with pepper and the remaining 1/4 teaspoon of salt.  

7. Divide the chilled dough in half.  Roll each piece on a lightly floured surface to form a rectangle measuring 40 cm x 20 cm.  Using a bench scraper, cut each rectangle into 8 squares (for a total of 16).  Transfer the squares to two parchment-lined baking trays and chill for 10 minutes.  

8. Brush the edges of the squares with the reserved egg wash.  Mound a heaping tablespoon of the cheese filling in the centre of each square.  Fold the dough over and press the edges with a fork to seal.  Brush the tops with egg wash, then cut 3 small slits into each for steam to escape.  

9. Bake the pies, rotating the trays from front to back and top to bottom halfway through, until golden brown and crisp, about 30–35 minutes.  Let the pies cool for 10 minutes before serving.  

10. Do Ahead: The dough can be made up to 3 days in advance.  Keep it chilled and let it rest at room temperature for 15 minutes before rolling out.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.