Step 1

In a large bowl whisk flour and salt until fully combined. Cut butter into small chunks.

Step 2

Pop the butter chunks, the flour mixture, and water into the freezer for 10 minutes.

Step 3

Once all ingredients are nicely chilled, add very cold butter chunks into flour and rub the mixture between your fingers until it becomes a sand like consistency. Leave some bigger butter chunks in the mixture, no need to fully incorporate the butter into the flour.

Step 4

Add very cold water into the dough, a small amount at a time and stir with a spatula or wooden spoon after each addition.

Step 5

Start working the dough with your hands. First it will look crumby but it should come together in the next minute or so. Remember, leave in some butter chunks, do not overwork the dough and do not use a mixer.

Step 6

Form a disk, cover with plastic wrap and let it rest in the fridge for minimum 2 hours.

Step 7

Mix all ingredients in a bowl using a hand whisk.

Step 8

After 2 hours, take the pie dough disk out of the fridge and let it rest few minutes on the kitchen counter. The dough should stay cold but slightly warmed up to be able to roll it out without breaking it.

Step 9

Transfer the disk to a lightly floured surface or Silicone baking mat and start rolling it out. Make sure you turn the dough with your hands after each rolling so it will become even. No need to add too much flour while rolling, the pie dough should be cold enough not to stick to the kitchen counter. If at any point the dough gets too warm, pop it back into the freezer for a minute and continue.

Step 10

Roll the dough to 3mm thickness. Remember, do not force the dough, after rolling, it should stay smooth and cold, easy to work with.

Step 11

With the help of a pumpkin shaped cookie cutter or pumpkin shaped paper template (about 7.5 cm / 3 inches in diameter) cut out the pumpkin shapes then refrigerate them for 15 minutes.

Step 12

Then, place half of the dough on parchment paper or even better if using perforated "air" baking mat for even baking - these will be the bottom of the hand pies.

Step 13

Apply egg wash all around the edges of the dough, then place about 1-2 tablespoons of filling in the center of each dough leaving a small border around the edge. Then, place the top crust over the filling. Press your finger around the edges to properly seal them then crimp with a fork.

Step 14

Cut 4 slits on top of the pastry - carefully so you do not cut all the way down to the filling. Apply egg wash on top then dust with some sugar.

Step 15

Place unbaked hand pies in the freezer for 15 minutes while pre-heating the oven to 190C / 374F (no fan).

Step 16

Bake them for about 25 minutes or until the top is golden brown and the bottom is evenly baked.

Step 17

Let hand pies slightly cool in the baking tray for 5 minutes then move them onto a cooling rack.

Step 18

Serve them fresh. Any leftovers can be stored at room temperature in air-tight container for 2-3 days.