Butterscotch Hand Pies

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Line a baking tray with parchment paper.

2. 2

   In a large bowl, combine the flour, cold butter, confectioner's sugar, and salt. Use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse breadcrumbs.

3. 3

   In a separate bowl, whisk together the eggs, milk, and vanilla extract.

   Tip: Make sure to use room temperature eggs for the best results.

4. 4

   Add the golden caster sugar and cocoa powder to the dry ingredients and stir until well combined.

5. 5

   Add the butterscotch chips and stir until they are evenly distributed throughout the mixture.

6. 6

   Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.

   Tip: Be careful not to overmix the dough.

7. 7

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the butter to firm up.

8. 8

   On a lightly floured surface, roll out the dough to a thickness of about 3 mm (1/8 inch).

   Tip: Use a pastry cutter or a knife to cut out circles of dough, about 7 cm (3 inches) in diameter.

9. 9

   Spoon a small amount of butterscotch filling into the center of each dough circle.

   Tip: Leave a 1 cm (1/2 inch) border around the edges of the dough.

10. 10

    Fold the dough over the filling to form a half-moon shape and press the edges together to seal.

    Tip: Use a fork to crimp the edges for a decorative touch.

11. 11

    Place the hand pies on a baking tray lined with parchment paper.

    Tip: Brush the tops of the pies with a little bit of milk to give them a golden glaze.