30-Minute Miso Butterscotch Hand Pies
Individual hand pies with a flaky pastry shell enclosing a sweet-salty filling of miso-infused butterscotch and cream. The umami of white miso deepens the butterscotch's caramel notes while a finish of sea salt balances the sweetness. Ready in 30 minutes using store-bought empanada dough.
- Prep
- 12 min
- Cook
- 15 min
- Wait
- 3 min
- Total
- 30 min
- Makes
- 6 hand pies (3 per serving or 2 as a dessert)
Steps
Before you start
- Preheat your oven to 400°F (200°C)
- Have a small bowl of water nearby for sealing the pastry
- Use white miso (shiro miso) for its mellow, slightly sweet profile
- Have parchment paper ready for the baking sheet
Prepare the filling
- In a small saucepan, combine the butterscotch chips, heavy cream, butter, and white miso over medium heat.
- Stir constantly until the chips melt and the mixture is smooth, about 2–3 minutes.
- The miso will dissolve into the butterscotch, creating a rich umami undertone.
- Remove from heat and stir in vanilla extract if using.
- Let the filling cool for 1 minute so it's warm but not piping hot; this prevents the pastry from getting soggy when assembled.
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Ready when: Mixture is smooth and glossy with no visible chips
Tip: Don't let the cream and miso mixture bubble vigorously; medium heat prevents the cream from breaking
Cut and shape dough circles
- Lightly flour a work surface.
- Cut or divide the empanada dough into 6 equal pieces.
- Roll each piece into a 4-inch (10 cm) circle about ¼ inch (6 mm) thick.
- If the dough springs back, let it rest for 1 minute before continuing.
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Ready when: Six circles of even thickness, ready to fill
Tip: Keep unused dough covered with a damp kitchen towel to prevent it from drying out
Fill and seal the pies
- Place a dough circle on a lightly floured surface.
- Spoon about 1 tablespoon of the butterscotch filling into the center, leaving a ½-inch (1.3 cm) border.
- Dip a finger in water and dampen the border all the way around.
- Fold the dough in half over the filling to create a half-moon, pressing the edges firmly to seal.
- Use the tines of a fork to crimp and seal the edges decoratively.
- Repeat with remaining dough and filling.
- Place each sealed pie on the parchment-lined baking sheet as you finish.
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Ready when: Six pies sealed with crimped edges, ready for egg wash
Tip: Don't overfill; too much filling will leak out during baking and prevent proper sealing
Apply egg wash and season
- In a small bowl, beat the egg with 1 tablespoon water until well combined.
- Using a pastry brush or fork, brush the egg wash evenly over the top of each pie.
- Sprinkle a pinch of sea salt on each pie's top surface—about 2–3 grains per pie.
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Ready when: All pies are shiny with egg wash and flecked with salt
Tip: The sea salt should be visible on top; it provides a savory contrast to the sweet filling
Bake until goldenOven 400°F / 205°C
- Bake the pies in the preheated 400°F (200°C) oven for 12–15 minutes, until the pastry is deep golden brown and crispy.
- Rotate the baking sheet halfway through (around 7 minutes) if your oven has hot spots, to ensure even browning.
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Ready when: Pastry is dark golden brown; pies sound crispy when lightly tapped
Tip: If the edges brown too quickly, tent with foil, but the top should be deeply golden for maximum crispness
Cool and serve
- Transfer the pies to a wire rack and let them rest for 2–3 minutes before serving.
- This allows the filling to set just enough so it doesn't run out when you bite in.
- Serve warm or at room temperature.
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Ready when: Pies have cooled enough to handle but are still warm
Tip: A few minutes' rest makes all the difference; biting into a piping-hot pie will result in filling dripping out
Good to know
Tips
- White miso is key to this recipe—its subtle sweetness and umami complexity complement butterscotch far better than red miso. Look for it in the Asian foods aisle or online.
- Don't skip the resting step after baking. It allows the filling to firm up just enough so that when you bite into the pie, the butterscotch stays inside rather than oozing out.
- For a spicier kick, add a tiny pinch of cayenne pepper or a few drops of sriracha to the butterscotch filling after removing from heat.
- These pies are delicious served with vanilla ice cream or a dollop of crème fraîche; the cold cream contrasts beautifully with the warm, salty-sweet filling.
Make ahead
Prepare the butterscotch-miso filling up to 2 hours ahead; store in an airtight container at room temperature. Assemble and bake the pies while the filling is still warm but cool enough to handle.
Storage & reheating
Room temperature for up to 4 hours in an airtight container. Refrigerate for up to 2 days and rewarm in a 300°F (150°C) oven for 5 minutes. Freeze baked pies (not filled) on a tray, then transfer to a freezer bag for up to 1 month; thaw and rebake at 375°F (190°C) for 8 minutes until warmed through.
Substitutions
- White miso (shiro miso) → Red miso (aka miso) or any fermented soy paste. Red miso will be saltier and earthier; use 1 tablespoon instead of 1.5 to avoid oversalting
- Butterscotch chips → Brown sugar (½ cup / 100 g) mixed with 2 tablespoons butter and a pinch of salt. Melt these together with the cream instead of chips; stir constantly and watch for lumps
- Empanada dough (store-bought, thawed if frozen) → Puff pastry or phyllo dough (if using phyllo, brush lightly with melted butter between layers). Puff pastry will be flakier but more delicate; phyllo will be crispier and more delicate still
- Fleur de sel or finishing sea salt → Kosher salt (use half the amount, about ⅛ teaspoon) or Maldon salt. Kosher salt is less dense so measure by feel; Maldon works beautifully and adds a delicate crunch
