bohemianwanderer – This recipe produces crisp, buttery hand pies filled with smoked mackerel, red onion, herbs, and a lightly tangy creme fraiche mixture. The dough is soft yet sturdy, making it suitable for baking straight away or preparing in advance for freezing. The pies work equally well as a starter, light meal, or party food, and the quantities are designed to comfortably serve eight people.
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Preparing and Proving the Dough
Combine the yeast, flour, and salt in a mixer fitted with a dough hook and mix briefly to distribute the ingredients evenly. Add 100ml of lukewarm water and mix gently to form the initial dough. Increase the speed to medium and gradually add up to another 100ml of water until the dough forms a smooth, cohesive ball. Avoid adding too much water, as the dough should be supple rather than sticky. Transfer the dough to a large bowl, cover with lightly oiled clingfilm, and leave to prove for around 40 minutes, or until it has doubled in size.
Making the Smoked Mackerel Filling
While the dough proves, flake the smoked mackerel into small pieces and place in a bowl. Add the finely sliced red onion, chopped parsley, lemon zest and juice, and grated horseradish. Mix well to combine. Stir in half of the creme fraiche to bind the mixture, then add the remaining creme fraiche gradually until the filling reaches a dropping consistency. The mixture should be cohesive but not runny. Season with salt to taste and set aside.
Shaping and Filling the Pies
Lightly flour a work surface and roll out the proved dough as thinly as possible, aiming for around 2mm thickness. Using a 10cm round cutter, cut out 16 to 20 circles. Place a heaped teaspoon of filling in the centre of each circle, fold the dough over to form a half-moon, and crimp the edges firmly with the back of a fork. Brush each pie evenly with melted butter. At this stage, the pies can be refrigerated or frozen until needed.
Baking and Serving
Heat the oven to 220C (200C fan). Line one or two baking trays with greaseproof paper and arrange the pies on the trays, leaving space between each one. Bake for 12 to 15 minutes until golden brown and crisp. Serve hot or at room temperature, making them suitable for both immediate serving and make-ahead occasions. For best results, rotate the trays halfway through baking to ensure even browning. Allow the pies to cool slightly before serving so the filling sets and the pastry maintains its flaky texture.
