Cheesy Hand Pies

Ingredients

• •2½ cups all-purpose flour
• •2¼ tsp kosher salt
• •1 cup frozen unsalted butter
• •2 large eggs
• •4 oz feta
• •6 oz low-moisture shredded mozzarella
• •3 Tbsp coarsely chopped dill
• •¾ tsp freshly ground black pepper

Cooking Instructions

1. 1.

   Whisk 2 1/2 cups flour and 2 tsp. salt in a large bowl. Grate butter on the large holes of a box grater right into bowl, tossing occasionally with your hands to prevent sticking. Drizzle 3/4 cup ice water around circumference of bowl. Mix with a fork, adding more water if needed by the teaspoonful, until a shaggy dough forms.

   10 min

2. 2.

   Turn out dough along with any dry bits onto a clean work surface. Knead until dough is smooth and hydrated with only a few pieces of butter still visible, about 1 minute. Form dough into a disk, wrap tightly with plastic wrap, and chill at least 1 hour.

   60 min

3. 3.

   Place racks in upper and lower thirds of oven; preheat to 350°F. Whisk eggs in a medium bowl until well blended. Transfer half of eggs to a small bowl; reserve as egg wash. Add feta to remaining eggs in medium bowl and mash with a fork until combined and nearly smooth. Gently fold in mozzarella and dill until just combined; season with pepper and remaining 1/4 tsp. salt.

   15 min

4. 4.

   Divide dough in half. Roll each piece on a lightly floured surface to a 16x8" rectangle. Using a bench scraper, cut each rectangle into 8 squares (for a total of 16). Transfer to two parchment-lined rimmed baking sheets and chill 10 minutes.

   20 min

5. 5.

   Brush edges of squares with reserved egg wash. Mound a heaping tablespoon of cheese filling in the center of each square. Fold dough over and press edges with a fork to seal. Brush with egg wash, then cut 3 small slits into the top of each. Bake pies, rotating pans from front to back and top to bottom halfway through, until golden brown and crisp, 30-35 minutes. Let pies cool 10 minutes before serving.

   45 min

6. 6.

   Do Ahead: Dough can be made 3 days ahead. Keep chilled. Let rest at room temperature 15 minutes before rolling out.