FLAKY PIE DOUGH

1. Place flour and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, your fingers,  cut the butter into the flour mixture, squishing each cube between your fingers once. There will be big lumps left in the dough but as long as they are flat in shape this is fine - they get all rolled out during the folding process!
2. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough.
3. Shape into a rectangle and wrap tightly in plastic wrap, and rest in the fridge for an hour.
4. After the dough has rested for an hour, unwrap and place on a lightly floured surface. Roll the dough into a rectangle, adding extra flour as needed (it doesn’t have to be perfect), and then dust off any excess flour and fold the dough in thirds like you were folding a letter. Roll out again into a rectangle, then repeat the folding process.
5. Re-wrap the dough and rest in the fridge for 30 minutes, then repeat the rolling and folding process two more times (for a total of four folds), then wrap the dough tightly in plastic wrap and leave to chill for at least a few hours, or ideally overnight.

FILLING AND ASSEMBLY

1. Place the Regal Smoked Salmon, cream cheese, lemon juice, chives, salt, and pepper in the work bowl of a food processor. Pulse until smooth, scraping down the edges as needed and adjusting for seasoning if necessary. Transfer the filling into a piping bag or a ziplock bag.
2. On a lightly floured surface, roll out the pie dough into a large rectangle (at least 15”x16” - you want it to be able to fit 20 3”x4” (7cm x 10cm) rectangles). If you are worried about it getting too warm and soft, you can cut it in half and do this in two parts, or I like to roll it out and then cut it into two pieces and chill those briefly before cutting the smaller rectangles out.
3. Using a ruler and a sharp knife or pastry cutter, cut the pastry into 3" x 4" rectangles (7cm x 10cm). You should get 20 rectangles. Place the cut rectangles carefully onto a parchment paper lined baking sheet, and refrigerate for 10 mins or freeze for 5 mins to help firm up the pastry slightly.
4. Remove the pastry rectangles from the fridge and match up into pairs. Lightly brush the edges of one piece of pastry with egg wash, then pipe a rectangle of the salmon mixture. Top with a second piece of pastry, pressing down lightly around the edges to seal, ensuring that there are no air bubbles.
5. Transfer to a parchment lined baking sheet, then use the tines of a fork to press down around the edges to help seal. Repeat with the remaining rectangles of pastry until all the hand pies are assembled.
6. Place the baking sheet in the freezer and freeze for 30-40 minutes, or until the dough becomes very firm. If you are planning on freezing them for a longer period of time, freeze solid then transfer to an airtight plastic bag.
7. While the pies are in the freezer, preheat the oven to 375°f / 190°f. Remove the pies from the freezer. Using a sharp knife, cut two slits in the top of each pie, brush with egg wash, and sprinkle with everything seasoning.
8. Bake for 25-35 minutes, until the pies are deeply golden brown on the tops and bottoms (lift one up the check the bottom) Remove from the oven and allow to cool. Serve warm or at room temperature. Store leftovers wrapped in foil at room temperature. Reheat in the oven to help keep the pastry crispy.