MINI JAM HAND PIES
Prep time: 45 minutes, plus overnight rest for the dough and chilling time for the hand pies
Bake time: 25 minutes
- 2 ½ cups (310g) Baker’s Corner All-Purpose Flour
- Pinch of salt
- 2 tsp (8g) sugar
- 2 sticks (226g) Countryside Creamery Unsalted Butter, cold, cut into cubes
- 1 cup (240ml) cold water
- 1 cup ice
- ¼ cup (60ml) apple cider vinegar
- Fruit Spread or Jam of your choice
- one Simply Nature Grade A Organic Cage Free Brown Egg, whisked with 1 Tbsp water
- Turbinado or raw sugar to finish, optional
- Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
- 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. Shape into two rectangles, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.
FILLING AND ASSEMBLY
- On a lightly floured surface, working with one piece of dough at a time, roll into a rough rectangle, with a dough thickness of approximately ⅛”. Using a circle cutter (I used a 2 ¾” cutter), cut circles of dough, and place onto a lined baking sheet. Repeat with the second piece of pie dough, until you have used it all. Scraps can be gently pressed back together and wrapped in plastic, then re-rolled and used for extra circles. Store cut circles in the fridge while you finish rolling out the dough.
- Once you have cut out your circles, combine the egg wash in a small bowl. Working with two circles at a time (otherwise the egg wash tends to dry out and not stick), paint two of the circles with egg wash. Place a small teaspoon of jam filling in the centre of one circle, then place the second circle, egg wash side down, on top, making sure to press out any air.
- Lightly seal the hand pie with your fingers, then transfer to a lined baking sheet and crimp the edges with a fork (do not crimp the edges on your work surface or it makes the hand pie very hard to move).
- Repeat with the remaining circles, until you have made all of your hand pies. If you would like to add cut-outs, you can roll together some scraps, briefly freeze the rolled out dough, and then use pie stamps to stamp out the dough. Adhere to the hand pies with egg wash.
- Place the baking sheet with the hand pies in the freezer, and freeze for 20-30 minutes, or until completely solid. While the pies are in the freezer, preheat the oven to 425°f / 220°c.
- Create air holes in the top of the pies using a fork, to allow steam to escape while baking. Brush the hand pies all over with egg wash, and then sprinkle with raw sugar.
- Bake the hand pies for 20-25 minutes, until deeply golden brown. Remove from the oven and allow to cool. Serve warm or at room temperature - store leftovers in foil, and reheat in the oven to re-crisp the pastry.
You can fill these with whatever you like! I used the Specially Selected Fruit Spread from ALDI in Blackberry, Strawberry and Raspberry. You can mix and match the fillings - using a premade jam makes these super quick and easy, and they are so good! They are also great to make ahead and store in the freezer - make them up to the point where you freeze them solid, then transfer to an airtight container and store in the freezer until you are ready to bake!