Potato and Cheese Hand Pies

In a large mixing bowl, combine the 300 g (2.4 cups) all-purpose flour with 2.5 g (1/2 teaspoon) of salt. Gradually add the 150 ml (0.6 cups) hot water, mixing with a spoon or spatula until a shaggy dough forms. Once cool enough to handle, transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with a clean cloth and let it rest for at least 30 minutes at room temperature, allowing the gluten to relax.

While the dough rests, place the peeled 3 medium potatoes in a large pot and cover them with cold water. Add the remaining 2.5 g (1/2 teaspoon) of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes thoroughly and return them to the hot pot to steam dry for a minute or two, which helps remove excess moisture for a fluffier mash.

Mash the cooked potatoes until smooth. Add the 2 large eggs, 100 g (1 cup) shredded cheese, 30 g (1/4 cup) finely chopped fresh parsley, 30 g (1/4 cup) thinly sliced spring onion, and 2 g (1/2 teaspoon) freshly ground black pepper to the mashed potatoes. Mix everything thoroughly until well combined. Taste and adjust seasoning if necessary. Set aside to cool completely; a cool filling is easier to work with and prevents the dough from becoming soggy.

Divide the rested dough into 10-12 equal portions. On a lightly floured surface, roll each portion into a thin circle, approximately 15-18 cm (6-7 inches) in diameter. Place a generous spoonful (about 2 tablespoons) of the cooled potato filling onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then use a fork to crimp the edges, ensuring a secure closure that prevents the filling from escaping during cooking.

Heat 60 ml (1/4 cup) vegetable oil in a large non-stick frying pan or skillet over medium heat. Once the oil is hot, carefully place a few hand pies into the pan, ensuring not to overcrowd it. Cook for 3-5 minutes on each side, or until golden brown and cooked through. Remove the cooked hand pies and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining hand pies, adding more oil as needed.

In a separate pan or after the hand pies are cooked, add a bit more vegetable oil over medium heat. Add the 1 large thinly sliced onion, 1 medium julienned carrot, and 1 medium julienned bell pepper. Sauté, stirring occasionally, for 8-12 minutes or until the vegetables are tender-crisp and lightly caramelized. Season with salt and pepper to taste. Serve the hot Cheesy Potato Hand Pies immediately, optionally topped with or alongside the sautéed vegetables.