Flaky Ham & Gruyère Hand Pie Recipe

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Yields: Enough for about 6 hand pies

Pastry Dough

187g all-purpose flour
125g White Sonora flour
½ tsp salt
170g unsalted butter, cold and cut into cubes
120–180ml ice water
1 Tbsp vinegar (or lemon juice, to help tenderize the dough)
1 egg (for egg wash)

Ham & Gruyère Filling

150g shredded Gruyère cheese
200g parmesan cheese, divided (reserve half for topping)
200g diced ham
2 Tbsp chopped fresh chives (or substitute green onions)
2 Tbsp dijon mustard (optional, but adds great depth)

Instructions:

Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, White Sonora flour, and salt.

Cut in butter: Add the cold, cubed butter. Use a pastry cutter or a fork to work it into the flour until the mixture resembles coarse crumbs, with some larger pea-sized pieces remaining.

Add liquid: Gradually drizzle in the ice water, mixing until the dough just begins to come together. Add the vinegar. Use additional water one tablespoon at a time, only as needed for the dough to hold when pressed.

Form the dough: Turn the dough out onto a lightly floured surface. Gently knead a few times to bring it together. Flatten into a disk, wrap in plastic wrap, and chill for at least 1 hour (or up to 2 days).

Prepare the filling: In a bowl, combine the Gruyère, 100g of the parmesan cheese, ham, and chives.

Roll out dough: After chilling, divide the dough into 6 equal portions. On a well-floured surface, roll each piece into an 8-inch disk about ¼ inch thick.

Fill the pastries: Spread about 1 teaspoon of Dijon mustard onto each disk. Top with about 90g (or ¾ cup) of the ham and cheese mixture. Fold the dough over the filling, then roll and crimp the edges to seal. Repeat for all hand pies.

Prepare to bake: Line a baking sheet with a silicone baking mat or parchment paper. Arrange the hand pies on the tray. Whisk the egg with a splash of water and brush the egg wash over each pastry. Sprinkle the tops with the remaining parmesan cheese.

Bake at 375°F (190°C) for 25–30 minutes, or until golden brown. Let rest for 10 minutes before serving warm.

Enjoy!