Cheddar, Caramelised onions and Prosciutto Hand Pies
Flaky hand pies filled with a flavourful savoury filling. These cheddar, caramelised onions and prosciutto hand pies are perfect to have on hand for a quick lunch or a snack!
Ingredients
Pie Filling
- 300 g onions sliced
- 80 g prosciutto
- 100 g mature cheddar cheese grated
- 2 tbsp olive oil
- Pinch of salt
- Egg wash – 1 egg yolk + water
Pie Dough
- 350 g plain flour
- 230 g cold butter cubed
- 1 tsp salt
- 5 tbsp cold water 75 ml
Optional
- nigella seeds, sesame seeds, poppy seeds, chia seeds, flax seeds, etc.
Instructions
Pie Dough
- In a large bowl mix together the flour and salt.
- Add the cubed cold butter and work into the flour. You can either use a pastry cutter or work with your hands. If you're using your hands, you have to work fast so as not to melt the butter. Rub in all the butter in the flour until you have a coarse mixture with small pebbles of butter. This process can also be done in a food processor.
- Slowly start adding a tablespoon at a time of cold water, while forming a smooth dough. Your dough might require less or more water.
- Once the dough is ready, wrap into some cling film and store in the fridge for at least an hour or two.
Caramelised onions
- In a large skillet, heat the olive oil, add the sliced onions and season with salt.
- Let the onions cook over medium heat. Do not stir until they start browning. Stir and let them cook until they are all browned and caramelised.
- Once done, let cool and set aside until ready to use.
Assembly
- Line a baking tray with parchment paper. Set aside.
- On a floured surface open the pie dough into a large circle of about 5mm thickness. From the circle cut equal sized rectangles. The recommended size of each rectangle should be 15cm x 9cm.
- Fill half of the rectangle with the a tablespoon of caramelised onions, a piece of prosciutto and sprinkle the grated cheese on top. Make sure to leave space around the edges of the filling.
- With a pastry brush, paint the edges of the dough around the filling with the egg wash. This will help you achieve a secure closing of the pies. Fold over the other half of the dough and press the ends together around the filling with your finger. You can either leave them as such or else press them down further with a fork. On the top part of the pies, slit two small cuts with a sharp knife.
- Place the pies on the lined baking tray and place in the fridge for about 30 minutes. This step helps the dough to remain closed while baking, although no worries if some of the juices ooze out while baking. Preheat the oven to 220°C or 430°F.**
- Once ready to bake, brush the top and sides of the pies with the egg wash, and sprinkle with some seeds of your choice.
- Bake the pies for about 20 minutes or until they have a nice golden brown colour.
- Let the pies cool slightly before serving and enjoy!