Spiced Potato and Capsicum Hand Pies with Fresh Tomato-avocado Relish

Combine 2 cups fine all-purpose flour and 1/2 tsp salt in a bowl; cut in 1/2 cup chilled butter until pea-sized crumbs form.

Add 1/3 cup ice water gradually, mixing until dough forms a smooth ball. Wrap and refrigerate for 20 minutes.

Melt 2 tbsp butter in a pan over medium heat; sauté 1 tbsp grated ginger, 2 diced potatoes, and 1 diced capsicum with 1/4 tsp salt and 1/4 tsp black pepper for 12 to 15 minutes until tender.

Remove filling from heat and allow to cool completely before assembly.

Roll chilled pastry into four 6-inch rounds, fill with cooled potato mixture, crimp edges shut, and bake at 375°F (190°C) for 22 to 25 minutes until golden.

Gently toss 1 diced avocado, 1 diced tomato, and 1/4 tsp salt together in a bowl, then serve alongside the warm hand pies.