Saturday, September 13, 2014

Hand Pies (Hand Held Mini Fruit Pies)

Before my husband and I were married, his family came to visit us one summer.  We decided to go somewhere for the weekend.  Camping was out as it was cold and rainy.  So we decided on a drive through the mountains and ended up in Breckenridge for the weekend.  I don't think I had ever been to Breckenridge in the summer before and it turns out it is very nice (and quieter) in summer than it is in winter.  As we were wandering through town trying to decide on a place to eat lunch, my husband's father stumbled upon a place that sold "hand pies" which were mini fruit pies for one.  We ended up going back there several times.  My husband and I went to Breckenridge this summer again to see some friends who were staying there for the weekend.  We had recently been talking about the hand pies and wanted to find out if the place was still there and open.  Sadly, it had closed, but I was determined to replicate these hand pies in my kitchen.  Looking through some recipes I found one which was similar using a basic pie crust and filled with jam (or homemade pie filling or if you want savory you could fill it with tomato sauce and cooked sausage and cheese....at any rate the possibilities are endless).




Hand Pies

For the pie dough:
2 1/4 cups flour
1/2 teaspoon salt
1/2 cinnamon (if desired)
12 tablespoons butter, cold
water (enough to form the dough)

Filling:
your choice:  jam, marmalade, spinach and ricotta, nutella
Glaze:
Egg beaten

Mix all the ingredients except water.  Mix until the butter looks like a fine crumb.  Slowly add cold water, just enough to form a ball of dough.  Do not over mix.

Refrigerate for 30 minutes.

Preheat oven to 375F.  Roll out dough into a rectangle.  This should make 12 rectangles (or 6 hand pies).  Once rolled out, choose a filling...the easiest is to start with jam.  Spread about a tablespoon of jam in the middle of the dough.  Be sure to leave an edge to be able to press together.  Place the second rectangle over the first and press the edges together with a fork.  Spread the egg mixture over the crust and bake for about 20 minutes or until golden brown.






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