- 300 g (10 1/2 oz / 2 cups) plain (all-purpose) flour
- 1/4 teaspoon fine sea salt
- 100 g (3 1/2 oz) cold unsalted butter, chopped
- 150 ml (5 fl oz) cold milk
- 2 teaspoons apple cider vinegar
- 200 g (7 oz) apricot jam
- 200 g (7 oz) dried apricots, chopped
- 2 teaspoons vanilla bean paste
- 1/8 teaspoon ground cardamom, plus 1 teaspoon to dust
- vegetable oil, for shallow-frying
- 110 g (4 oz) caster (superfine) sugar
For the pastry, combine the flour and salt in a bowl. Add the butter and roughly cut into the flour (there should still be some larger chunks of butter in the dough which will make the pastry lovely and flaky as it cooks). Add the milk and vinegar and stir to combine, then knead until the mixture just forms a dough. Shape into a disc, wrap in plastic wrap and chill for 3 hours.
Stir together the apricot jam, chopped apricots, vanilla bean paste and cardamom in a saucepan over low heat for 2–3 minutes until the jam has melted. Remove from the heat and leave to cool.
Divide the dough into 4 pieces. Roll out each one on a lightly floured work surface to a thickness of 3 mm (1/8 in). Cut out a 16 cm (6 1/4 in) circle from each piece. Place 2 tablespoons of the apricot mixture in the centre of each circle then fold over to form a semi-circle, pinching the edges to seal. Repeat with the remaining pastry circles and mixture, then chill for 1 hour.
Heat 1 cm (1/2 in) of vegetable oil in a large heavy-based frying pan to 170ºC (340ºF). (If you don’t have a kitchen thermometer you can test if the oil is hot enough by dropping in a small cube of bread; it should sizzle and turn brown in 20 seconds.) Cook the pies in two batches for 5 minutes, turning them over halfway through cooking, until the pastry is golden and cooked through.
Combine the sugar and cardamom in a bowl. Drain the pies on some paper towel and scatter over the cardamom sugar to serve.
About this recipe
"We first tried fried handpies while working together on Feast magazine, shooting a recipe written by our friend Alice Storey. They ended up being our nemeses, in a way: we made try after try attempting to capture the full glory of this deep-fried treat for the cover. In the end, they never went on the front of the magazine, but these little treats have since held a place in our hearts. The pastry is crunchy yet flaky, and the apricot is perfectly punctuated by the cardamom." — Phoebe Wood in The Pie Project