Prep Time: 20 minutes Cook time: 25 minutes Total Time 1 hour 15 minutes
Ingredients
- 4 cups all purpose flour
- 200g salted butter
- 3/4 cup cold water
- 1 egg at room temperature
Egg Wash
- 1 egg
- 2 tablespoonful water
Instructions
Wash your hands, use your hands to incorporate the butter into the flour until it forms crumbles.
Add 1/2 cup cold water and a whisked egg to the flour to form a dough
Wrap the with plastic wrap and place it in the fridge to chill for 30 minutes, or up to 2 hours for best result
Cut the dough into 16 pieces,. Roll each piece into a ball. Roll each ball out evenly with a rolling pin on a lightly floured surface. You can also place the dough ball between parchment paper then roll flat.
Fill, Fold and Cook
Add 2 tablespoonful of filling to the centre of the pastry and pinch the edges together. Or use a fork to press the edges together.
Oven: Preheat the oven to 375 degrees F. Whisk the egg and water for the egg wash. Place patties on a baking sheet lined with parchment paper. Brush each patty with egg wash. Bake for 25 to 30 minutes until golden brown. Cool for 10 minutes, then serve.
Tips
Freeze: Roll out the dough and stack them with parchment paper in between each one to prevent sticking. Wrap the stack with plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge over night.
Chilling the dough for at least 30 minutes before rolling it out actually produces a light flaky dough.
Remove the patties from the pan right after baking and transfer to a wire rack. This helps prevents soggy bottoms from the filling leaks.
Be careful not to overfill the pastry. If they are too stuffed to close properly, the filling will leak out and make a big mess.
