Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a large bowl, whisk together flour and salt.

Add cold butter and cut it into the flour using a pastry cutter or your fingers until pea-sized pieces remain.

Add vinegar and most of the ice water. When most of the flour has come together to form a shaggy dough, bring the dough out of the bowl onto a clean surface, and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold the dough upon itself 1 – 2 times to make a smoother dough. Be careful not to overwork the dough, we want it to still have very nice big chunks of butter throughout it which will create a flaky crust, and very little gluten development which would make the crust chewy. 

Once the dough is relatively smooth, split it into two even pieces, and round and flatten them to create a disk. Wrap the dough tightly with saran wrap and place in the fridge to rest and chill for about 30 minutes. This will allow your dough time to hydrate fully and for the butter to become very cold again. 

Cut the leeks in half lengthwise then wash well in a bowl of water. Dry and slice the leek thinly. 

Wash the potato, then cut into a small dice, no larger than ¼ inch by ¼ inch. 

Mince the garlic using a chef’s knife or alternatively, a rasp. 

Pick the thyme leaves from the stem and chop finely. 

Measure all remaining ingredients. 

Heat butter and olive oil in a large frying pan over medium heat.

Add potatoes and cook for 4 to 5 minutes, stirring often. Add the leeks and continue to cook for 8 to 10 minutes until leeks begin to turn translucent and potatoes have softened. 

Add garlic and cook for 1 minute more. Add the cream and simmer for 2 – 3 minutes until slightly reduced. 

Add the thyme, lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice, grated cheese and nutmeg. Season with salt and pepper to taste. Remove from heat and allow to cool before filling. 

Preheat the oven to 400°F.

In a small bowl, combine the egg and water and mix well. 

On a lightly floured surface, roll the pie dough out to about ⅛ inch thick. Cut into circles that are roughly 5 to 6 inches. 

Spoon roughly 3 tablespoons of filling into the center of each circle. Use a pastry brush to brush around the filling with the egg mixture. Fold the dough over and press down with your fingers, or a fork to crimp. Transfer the pies onto a parchment lined baking sheet. 

Brush pies with egg wash and cut a few slits in the top of each to vent. Sprinkle it with coarse salt. 

Bake the hand pies for 20 – 25 minutes or until golden brown. Remove from the oven and serve hot or at room temperature.