Mini hand pies

By Mary Berg
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YIELDS
8 HAND PIES

Ingredients

  • 2 cups flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1 egg
  • 1/2 cup jam or chocolate hazelnut spread

Hand pie icing:

  • 1 cup icing sugar
  • 1–2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • Food colouring
  • Sprinkles

Directions

  1. Stir together the flour and salt in a large bowl.
  2. Add in the butter, toss to coat, and pinch and rub it in until the mixture is crumbly.
  3. Pour in 1/2 cup of ice water and stir with a wooden spoon to combine.
  4. Turn the dough out onto a piece of plastic wrap, shape into a disk, wrap, and place in the fridge for 30 minutes.
  5. Preheat your oven to 375ºF and line a baking sheet with parchment or spray with non-stick cooking spray.
  6. Beat your egg with two teaspoons of water.
  7. Roll the pastry on a lightly floured surface until it is six millimeters thick then cut out 16 equal shapes.
  8. Spread about two to three teaspoons of jam onto half of the shapes, leaving a six millimeter border all the way around. Brush the border with egg wash and place a plane piece of pastry on top. Seal the edges with a fork.
  9. Brush the tops with egg wash and bake for 20 to 25 minutes or until golden brown.

Hand pie icing:

  1. Whisk together the icing sugar, one tablespoon of milk, vanilla, and food colouring until the icing is a thick, spreadable consistency. Add more milk if needed.
  2. Use the icing to decorate cooled hand pies and sprinkle with your favourite sprinkles.

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