Treacle Hand Pies

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking tray with parchment paper.

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

2. 2

   In a large bowl, combine the flour, salt, and mixed spice. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Use a food processor if you prefer a more uniform texture.

3. 3

   Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: If the dough is too sticky, refrigerate for up to 2 hours.

4. 4

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

   Tip: You should be able to get 6-8 circles, depending on the size of your cutter.

5. 5

   In a small saucepan, combine the granulated sugar, brown sugar, treacle, and eggs. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and turns a deep amber color.

   Tip: Be careful not to burn the treacle.

6. 6

   Spoon a small amount of the treacle mixture onto one half of each dough circle, leaving a 5 mm border around the edges. Fold the other half of the dough over the filling and press the edges to seal.

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

7. 7

   Brush the tops of the hand pies with a little milk or beaten egg for a glaze.

   Tip: If desired, sprinkle with granulated sugar before baking.

8. 8

   Bake the hand pies on the prepared baking tray for 25-30 minutes, or until golden brown.

   Tip: Rotate the tray halfway through the baking time for even cooking.

9. 9

   Allow the hand pies to cool on a wire rack for 5 minutes before serving.

   Tip: Serve warm, dust with powdered sugar if desired.