One of my followers on Twitter let me know I have been slacking on the foodie posts and he is so right haha. He suggested I come up with some simple recipes for one! So those will be on the way. In the meantime, I was feeling inspired to make sweets (as usual, we are not surprised by this are we?)
Let’s get right into the recipe!
INGREDIENTS
SERVING: 10 HAND PIES
All-Butter Crust:
- 1 ¼ cups All-Purpose Flour
- ¼ tsp. Salt
- 1 ½ tsp. Granulated Sugar
- ½ cup Unsalted Butter
- ½ cup Ice-Cold Water (won’t be using all of it)
Filling
- 2 ½ cups Diced Strawberries
- 2 ½ tsp. Cornstarch
- 1 ½ tsp. Vanilla Extract
- 2 tbs. Maple Syrup or Granulated Sugar
Egg Wash
-1 Egg
-1 tbs. Milk
INSTRUCTIONS
All-Butter Crust
Begin by combining the flour, salt, and sugar in a food processor or stand mixer.
Then add the cold butter one tbs at a time. Once combined, add the cold water one tbs at a time until it forms a ball.
Next, let this chill for at least 4 hours and even overnight.
Filling and Prep
Preheat your oven to 375 degrees F. Take the dough out to come down in temperature.
Dice the strawberries to your liking and then in a medium saucepan combine all the ingredients. Let come to a simmer and stir occasionally.
While the filling cools, roll out the dough and cut it into circles or whatever shape you want.
Place the filling on one side of the circles.
Make your egg wash by whisking together the egg and milk.
Place the egg wash mixture around the edges and fold over. You could crimp the edges as well.
Cut holes on the top so the steam has somewhere to escape (otherwise they will explode! yikes).
Cover in the egg wash with a brush and bake for about 20 minutes or until golden brown!
THE DOUGH
So you want to start off with your dough the day before or a few hours prior. This is a little different from my favorite all-butter crust recipe.
The recipe for my all-favorite crust recipe can be found here. Today we will be using this recipe though, it’s just slightly different.
The key to the recipe is using cold ingredients, so cold butter and water.
Begin by combining the flour, salt, and sugar in a food processor or stand mixer.
Then add the cold butter one tbs at a time. Once combined, add the cold water one tbs at a time until it forms a ball.
Next, let this chill for at least 4 hours and even overnight.
THE FILLING
Now you want to prepare your strawberry filling.
While you get this started I recommend setting your dough out so it comes down in temperature a little bit. (When it's too cold, it causes cracks in the dough and we don’t want that do we?!)
So diced the strawberries fairly large, it’s really up to your preferences. Then just combine all the ingredients in a medium saucepan and let it come to a simmer.
Taste to make sure you’re happy with the flavor and feel free to add more syrup or sugar.
ASSEMBLY
Alright, while that filling cools down, it's time to roll out the dough. This recipe should make about 10 hand pies. I used a mug to get the perfect circles. Totally up to you on the shape, you want to make them.
Once you have the shape you like, try and plop as much filling as you can in each pie.
Now you want to prepare the little egg wash, basically, just whisk together the egg and milk.
So the key to this part is using the egg wash to shut the pies. Wipe a little around the edges and shut. You can crimp the edges as well.
The next big step is cutting the breathing pockets at the top of each pie. I honestly didn’t cut them deep enough so some of the pie leaked a little. If you want to avoid that make sure you cut nice crosses or lines across the top!
Pop some of the egg wash over the tops of them and boom! Bake at 375 degrees F for about 20 minutes or until golden brown.
all done!
The finished product! I sprinkled a little sugar over the top for that extra touch. I didn’t want them to be super sweet so I strayed from any icings or heavy sugar sprinkling lol. Again, this is totally your own preference though.
I must say cream cheese would be an amazing addition to this recipe but that’s for another day lol.
I hope you guys enjoyed this recipe and give it a try!
Let’s catch the wave 🌊
P.S. you may have noticed I have missed a couple of weeks of posting. I am coming up on 3 years of blogging and I just realized consistency is definitely important BUT so is quality. I no longer wanted to put out content just because I HAD to but because I wanted to. So hopefully that makes a difference in the experience. I am doing my best to post on Instagram and let you guys in a little more ☺️
コメント