Category: Mains

Ingredients

Crust

• 5 cups all-purpose flour (or 2½ cups white and 2½ cups whole wheat)
• 2¼ tsp (1 pkg) instant yeast
• 1 Tbsp baking powder
• 1 tsp sugar
• ¼ tsp salt
• 6 Tbsp cooking oil
• 2 cups warm water

Garlic butter

• 3 Tbsp butter or margarine, softened
• 1 Tbsp garlic powder
• A pinch each of black pepper and dried oregano

Topping

• 4 cups shredded mozzarella
• 1 cup grated parmesan

Donair sauce

• 1 can (414 mL) sweetened condensed milk
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 6 Tbsp white vinegar

Method

1. Make the sauce first. Stir the garlic and onion powder into the condensed milk, then fold in the vinegar a little at a time until it is fully blended and nothing is pooling on top. It thickens as it sits, so keep it in the fridge until you serve.
2. Mix the dough. Heat the oven to 425°F. Stir the flour, yeast, baking powder, sugar and salt together in a large bowl (or a stand mixer with a dough hook). Add the oil and warm water and mix well.
3. Knead and shape. Turn the dough onto a floured counter and knead it 30 to 40 times, until smooth and stretchy, adding a little flour if it sticks. Cut it in half, grease two 12 inch pizza pans and roll and stretch each half to cover a pan.
4. Top it. Mash the butter with the garlic powder, pepper and oregano and spread it evenly over both crusts. Cover with the mozzarella and parmesan.
5. Bake. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
6. Cut and dip. Let them rest for 5 minutes, then cut each one down the middle and across into strips. Serve warm with the donair sauce.

Make it yours: Crumbled bacon on top before baking is a classic add. Leftover donair sauce keeps covered in the fridge for a few days.

Ingredients

• 1 Tbsp olive oil
• 1 lb (455 g) ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• ¼ cup hoisin sauce
• 2 Tbsp reduced-sodium soy sauce
• 1 Tbsp rice wine vinegar
• 1 Tbsp freshly grated ginger
• 1 Tbsp Sriracha (optional)
• 1 can (227 ml) whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Salt and black pepper, to taste
• 1 head butter lettuce, leaves separated

Method

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and break it up as it browns, 3 to 5 minutes. Drain off any extra fat.
2. Stir in the garlic, onion, hoisin, soy sauce, vinegar, ginger and Sriracha. Cook 1 to 2 minutes, until the onion turns soft and clear.
3. Add the water chestnuts and green onions and cook 1 to 2 minutes more. Season with salt and pepper.
4. Spoon a few tablespoons of the warm filling into each lettuce leaf, wrap and eat. Don’t overfill or they get messy.

Toppings: Sesame seeds or crispy rice noodles, if you like.

Leftovers: Keep the filling and lettuce separate. The filling freezes for up to 3 months.

Ingredients

Pastry

• ½ lb frozen butter, grated (or cut in small cubes)
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1½ tsp salt
• 1 cup ice water (you may not need it all)

Filling

• 1 Tbsp neutral oil
• 1 lb stewing beef, cubed
• 3 cups russet potatoes, peeled and cubed
• 1 small turnip (rutabaga), peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 litre (about 4 cups) low-sodium beef stock
• 2 tsp salt
• 2 tsp ground black pepper
• 1 tsp tomato paste
• 2 tsp dried rosemary
• ¼ cup flour, as needed

To finish

• 1 egg, beaten with a splash of water

Method

1. Make the pastry. Whisk both flours with the salt, then toss in the frozen butter. Add ¾ cup of the ice water and mix just until it starts to hold together, adding more a spoonful at a time only if you need it. Press into a disc, wrap in parchment and chill for at least 30 minutes.
2. Brown the beef. Heat the oven to 350°F. Season the beef with salt and pepper and brown it in the oil in a hot Dutch oven. Lift it out and set aside.
3. Build the stew. Turn the heat to medium and cook the onion and garlic until soft. Stir in most of the flour, the rosemary and the tomato paste, then pour in the stock a little at a time, stirring hard so it stays smooth. Bring to a simmer and add the potatoes, turnip and beef.
4. Braise and chill. Cover and bake for 3 hours, stirring now and then and adding a splash more stock if it gets dry. It should be thick, like a hearty stew. Cool it, then refrigerate until cold. Overnight is perfect.
5. Shape the handpies. Cut the pastry into 6 to 8 pieces and roll each into a circle. Spoon about ¾ cup of cold filling onto one side (for 8). Brush the edge with egg wash, fold the pastry over and press out the air, leaving a 1 inch rim with no filling. Crimp with your fingers or a fork.
6. Bake. Set the handpies on a parchment-lined baking sheet, brush the tops with egg wash and bake at 425°F for 35 to 45 minutes, until deep golden. Serve hot.

Make ahead: Freeze the shaped, unbaked handpies on the tray, then bag them. Bake from frozen at 425°F, giving them an extra 10 to 15 minutes.