Mini hand pies

By Mary Berg
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 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


  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.


Your Morning Daily at 6am ET on CTV and CTV News Channel

FOLLOW Mary Berg

Bell Media Lifestyle Specialty Terms of Use Privacy Policy