Delish Recipes by John Morley: Severed Hand Pies

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  • 210g plain flour
  • 1/2 Tbsp granulated sugar
  • 1/2 tsp sea salt
  • 225g Cold Unsalted Butter – cubed
  • 6 Tbsp ice water (6 to 7 Tbsp)
  • John Morley Cherry Pie Filling
  • 1 Large Egg


  1. Preheat oven to 210°C.
  2. Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
  3. Add cold diced butter and pulse the mixture until coarse crumbs form then stop mixing.
  4. Add 6 Tbsp ice water and pulse just until small balls start to form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
  5. Transfer dough to a clean work surface and gather dough together into a ball. Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before
  6. Roll out the pastry to approx. 5mm and cut out two large “hands”; place on a large baking sheet lined with parchment paper. Brush edges and fingers of one dough hand with beaten egg; spoon 3 tablespoons pie filling in centre of hand. Top with second dough hand, pressing edges and fingers together to seal. Crimp edges around base of hand with a fork. Use a paring knife to score knuckles and fingernails as desired. Brush surface of hand lightly with beaten egg.
  7. Bake at 210°C until golden brown, 16 to 18 minutes, shielding edges and fingers as needed to prevent over browning (filling may ooze slightly). Cool on pan 10 minutes. Serve warm or gently transfer to a cooling rack to cool completely.
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