Just take a stab at resist these adorable jam-filled hand pies.
Molly Bolton
Its no secret we love pie.
But hand pies cut out in cute spring-themed shapes?
Credit:Molly Bolton
Well take them all!
Weve fallen in love with these delightfully springy handheld treats.
Gently rewarm in microwave, if desired.
Credit:Molly Bolton
Ingredients
2cupsall-purpose flour
2Tbsp.powdered sugar
1/4tsp.tablesalt
1cup(8 oz.
Add the cold butter to the bowl.
Turn the processor on high speed, mixing until the mixture resembles fine bread crumbs, about 15 seconds.
Credit:Molly Bolton
In a small bowl, whisk together the egg yolk and milk.
Drizzle the egg mixture into the food processor over the flour/butter mixture.
The dough will be crumbly, but should hold together when pressed.
Credit:Molly Bolton
Chill the pastry dough:
Turn the dough out onto a clean work surface.
Divide the dough into 2 equal halves, and shape each half into a disc about 1-inch thick.
Roll and cut out the dough:
Line 2 baking sheets with parchment paper.
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Remove 1 disc of dough from the fridge and place on a moderately floured work surface.
Roll the dough into an even 1/8-inch thickness.
Gather and re-roll the scraps of dough, cutting into shapes until you’ve used up all the dough.
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Be sure to cut out the shapes in pairs.
Place the cutouts on a prepared baking sheet.
Repeat with the remaining disc of dough.
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Prepare the tops and bottoms:
Separate the cutouts into pairs.
Set the egg wash aside.
Use a fork to crimp and further seal the edges.
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Repeat with the remaining cutouts.
Bake for 25 to 30 minutes, until the pastry is golden brown and the filling is bubbling.
Allow to cool on the baking sheets for 15 minutes.
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Serve warm or at room temperature.
Credit:Molly Bolton
Credit:Molly Bolton
