Smoky Bean Hand Pies with Cilantro

In a large bowl, combine 1.5 cups all-purpose flour and 0.25 tsp salt. Add 0.5 cup cold cubed butter and work with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Drizzle in 3 tbsp semi-skimmed milk a little at a time, mixing gently with a fork until the dough just comes together. It should be shaggy but hold when pressed.

Turn onto a lightly floured surface, shape into a disc, wrap in clingfilm, and refrigerate for 30 minutes. The cold rest relaxes the gluten and keeps the butter firm for a flaky crust.

Heat 2 tbsp coconut oil in a large skillet over medium heat until the oil shimmers and melts clear, about 1 minute.

Add the diced yellow onion and cook for 6-7 minutes, stirring occasionally, until softened and turning translucent and golden at the edges. This caramelization builds sweetness and depth.

Add the minced garlic, smoked paprika, ground cumin, and black pepper. Stir constantly for 60 seconds until fragrant and the spices bloom in the hot oil.

Add the drained and rinsed pinto beans and 0.5 cup tomato sauce. Stir well to combine. Reduce heat to medium-low and simmer for 5-6 minutes, stirring occasionally, until the sauce thickens and coats the beans. The filling should be thick enough that it holds together when scooped.

Remove from heat, stir in half the cilantro, and let cool to room temperature before filling. The filling must be cool or the pastry will melt during baking.

Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

On a lightly floured surface, roll the chilled pastry dough to about 3mm thickness. It should be even and not sticking.

Using a 10cm (4-inch) round cutter or an overturned cup, cut out 8 circles. Gather any scraps, re-roll, and cut additional circles until you have 8.

Place 2 tablespoons of the smoky bean filling onto the center of each pastry circle. Do not overfill or the edges will not seal.

Fold the pastry over the filling to create a half-moon shape. Crimp the edges firmly with the tines of a fork to seal. Transfer to the prepared baking sheet.

Brush the tops generously with semi-skimmed milk. Using a sharp knife, prick each pie twice on top to allow steam to escape during baking.

Bake in the preheated oven at 190°C for 25-30 minutes, until the hand pies are deeply golden at the edges and the crust feels firm when lightly pressed.

Remove from the oven and let rest on the baking sheet for 5 minutes. This allows the filling to set slightly and the pastry to firm up.

Sprinkle the remaining cilantro over the tops and serve warm. These are best eaten the day they are made, while the crust is still crisp.