Salted Caramel Hand Pies

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

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

   Tip: Don't overwork the dough.

3. 3

   Add heavy cream and mix until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

   Tip: Chill the dough for at least 30 minutes to allow the butter to firm up.

4. 4

   On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm (1/8 inch). Cut out circles of dough using a cookie cutter or the rim of a glass.

   Tip: Use a light touch to avoid developing the gluten in the dough.

5. 5

   In a small saucepan, combine granulated sugar, heavy cream, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Don't boil the caramel.

6. 6

   Bring the caramel to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, or until the caramel turns a deep amber color.

   Tip: Be careful, as the caramel will bubble up and steam vigorously.

7. 7

   Remove the caramel from the heat and stir in confectioner's sugar until dissolved.

   Tip: Let the caramel cool slightly before filling the pastry pies.

8. 8

   Spoon a small amount of caramel onto one half of each dough circle, leaving a 1cm border around the edges.

   Tip: Don't overfill the pastry.

9. 9

   Brush the edges of the pastry with egg wash and fold the other half of the dough over the filling to form a half-moon shape.

   Tip: Press the edges to seal the pastry.

10. 10

    Brush the tops of the pies with egg wash and sprinkle with flaky sea salt.

    Tip: Use a light touch to avoid pressing down on the pastry.

11. 11

    Bake the pies for 20-25 minutes, or until golden brown.

    Tip: Don't overbake the pastry.

12. 12

    Remove the pies from the oven and let cool on a wire rack for 5 minutes.

    Tip: Let the pies cool completely before serving.