Prepare your 1/2 batch of my caramel filling as directed in my original recipe HERE and following the tips in this post to thicken it. Then set aside
Add your dough's dry ingredients to a food processor and grind until everything is a fine powder (if you do not have a food processor you can definitely still make this recipe, your dough may just be a bit more textured)
Next add in chunks of butter (roughly chopped, doesn’t have to perfect) and pulse a few times until the butter chunks are a bit smaller and coated with flour but still visible. (again doesn’t have to be perfect, if you don’t have a food processor, grate the cold butter into your dry ingredients and gently mix until it's coated).
Dump this mixture into a bowl and add your cold water and egg white. Mix with a spoon until a rough dough forms.(your dough should be wet enough to push the dough together and form somewhat of a ball but not to the point were it sticks to your hands, so add more water only if needed)
Press the dough together and knead it just a couple times until it starts to stick together (you don’t want the butter chunks blended in but you also want the dough to hold together without crumbling and to have a smoother surface). (If using grated butter you likely won't want to knead the dough much because the butter is already in such small pieces and can easily melt).
Press the dough into a rough ball shape, wrap it in Saran Wrap and place in the fridge for 30min.
Next unwrap your dough and roll it out flat between two sheets of greased parchment paper. (Flour your parchment and rolling pin lightly with coconut flour as needed).
Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don’t worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don’t want your butter to melt).
After you’ve rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.
Keto Pastry Dough After Rolling Out 4-5 Times *
Pre-heat your oven to 400*F.
Roll the dough out again, it will be a bit thick at this point. I usually cut the dough in half and place half, wrapped, back in the fridge so I only have to work with one piece at a time. This makes rolling it thin much easier!
Form the dough into a rough rectangle as best as you can and then using a greased cup or cookie cutter, cut circles out of the dough. Repeat this process for your other half of your dough and re-roll or simply use your hands to form the last hand pie out of the scraps.
Place the finished circles of dough on a parchment lined baking sheet.
Mix your chopped apple with the cinnamon and half of your caramel mixture in a small bowl.
Place a spoonful of filling in the center of each half of a hand pie.
Top with the hand pies with their other piece of dough and use your fingers to close the edges together. Then repeat, going around the edges with a fork to seal everything in.
Brush the hand pies very lightly with a whisked egg mixed with 1/2 tbsp water.
Bake for ~18-21min. Cool for 5-10min then serve warm with the additional caramel sauce heated up and drizzled on top. Enjoy your Keto Caramel Apple Hand Pies!