RECIPE

1. Put the flour, sugar and 1 tsp salt into a large bowl and mix to combine. Add 1/4 of the butter and toss to coat.
2. Using your fingertips, rub in the butter until it resembles fine breadcrumbs.
3. Add the rest of your butter and toss in the flour mixture.
4. Using your fingertips, press each piece of butter flat.
5. Put the bowl into the freezer for 10 minutes to firm up

6.Remove from the freezer and pour 8 tbsp of water, stirring with a spatula to form a shaggy dough.

7.Tip out onto the surface and bring together with your hands. If the butter is soft, chill for 10 minutes.

8.On a lightly floured surface, roll the dough into a thin rectangle, then roll it up into a fat sausage.

9.Cut the dough into two and form into flat discs, wrapping in clingfilm and chilling until needed.

10.Line a baking tray with baking paper

11.Heat olive oil in a frying pan and fry the onion with the garlic for 5-10 minutes, until translucent

12.Crumble the sausages into the pan and fry the meat until it starts to brown

13.Pour in the passata and simmer for 5-10 minutes until slightly reduced, Cool to room temperature

15.On a lightly floured surface, roll a disc of pastry into a large rectangle. Cut the dough in two, vertically, to make 2 long rectangles and cut each horizontally into 3 small rectangles

16.Put dough onto the baking tray. Divide the filling between the pieces of dough, leaving a border of about 1cm around the edges and top with the mozzarella.

17.Brush the edge of each hand pie with a small amount of water and place a second piece of dough onto the filling, gently pressing the edges together with a fork to seal. Chill for 30 minutes until firm.

18.Heat the oven to 190C/fan 170C/gas 5

19.Remove the pies from the fridge, brush with beaten egg, press a holes into each pie using knife.

20.Put the pies into the oven for 35-40 minutes or until golden brown.

21.Cool on a wire rack before serving.

22.Serve warm or at room temperature.