Spinach and Dill Hand Pies

Instructions

1. Step 1

   Combine the flour with ⅝ tsp (3 gr) salt. Rub in the cold butter with your fingertips until the mixture contains pea-sized pieces.

   Ingredients used: 300.0 gr All-Purpose Flour, 3.0 gr Salt, 170.0 gr Unsalted Butter

   Cookware: mixing bowl

2. Step 2

   Add the cold water and lemon juice, then mix just until a rough dough forms. Divide it into 8 equal portions, flatten into disks, cover, and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 10.0 ml Lemon Juice, 90.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Yellow Onion

   Cookware: skillet, wooden spoon

4. Step 4

   Stir in the garlic and cook until fragrant, about 30 seconds.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: skillet, wooden spoon

5. Step 5

   Add the spinach in batches and cook over medium heat until wilted and no liquid remains in the skillet, 4 to 6 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Spinach

   Cookware: skillet, wooden spoon

6. Step 6

   Transfer the spinach mixture to a colander and let it cool. Press out any remaining liquid, then chop the mixture coarsely.

   Timer: 10 min (fixed)

   Cookware: colander, knife

7. Step 7

   Combine the cooled spinach mixture with the dill, feta, 1 egg, ⅜ tsp salt, and black pepper.

   Ingredients used: 20.0 gr Dill, 1.0 piece Egg, 180.0 gr Feta Cheese, 2.0 gr Ground Black Pepper, 2.0 gr Salt

   Cookware: mixing bowl, wooden spoon

8. Step 8

   Heat the oven to 200°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

9. Step 9

   Roll each chilled dough portion into a circle about 15 cm wide. Divide the prepared filling evenly among one half of each circle, leaving a clear border.

   Cookware: parchment paper, rolling pin

10. Step 10

    Fold the empty half of each pastry over the filling. Press out trapped air, crimp the edges with a fork, and place the pies on the prepared baking sheet. Cut a small vent in each top.

    Cookware: baking sheet, fork, knife

11. Step 11

    Beat 1 egg with the milk. Brush the pies with the egg wash and sprinkle them with the sesame seeds.

    Ingredients used: 1.0 piece Egg, 15.0 ml Milk, 10.0 gr Sesame Seed

    Cookware: mixing bowl, pastry brush

12. Step 12

    Bake at 200°C until the pastry is deeply golden and the filling reaches 74°C, 22 to 26 minutes. Rest for 10 minutes before serving.

    Timer: 25 min (fixed)

    Cookware: baking sheet