Hand Pies

Culinary Director Matt Colgan
Split & MIXT
https://www.spliteats.com/

 

Makes about 10 small hand pies

Filling

1 lb. fresh blueberries (or any seasonal/frozen fruit of your choice, cut into small pieces)
2 tbsp. butter
1⁄2 cup sugar
1⁄2 cup water  
1 tbsp. lemon juice
1⁄4 tsp. salt
2 tbsp. cornstarch, whisked well with 2 tbsp. cold water

 

Dough

2 cups all-purpose flour
1⁄2 tsp. salt
12 tbsp. cold butter, cut into pieces
1 egg
1 to 2 tbsp. ice water
Egg wash: 1 egg, whisked, plus 1 tbsp. milk

 

Glaze

1⁄2 cup powdered sugar
1 tbsp. lemon juice

 

For filling: Place fruit and butter in a saucepan over medium-high heat and bring to a simmer. Add sugar, lemon juice, salt, and water and mix until combined. Bring to a simmer for 15 minutes. Pour cornstarch mix into fruit and cook for 1 minute or until it begins to thicken. Remove from heat and let cool.

 

For dough: Place flour, salt and butter into food processor (or stand mixer) and blend on low until mixture turns into small crumbles. Add egg and just enough water to bring the mixture together. Press dough into a disk and wrap with plastic wrap. Chill for 1 hour.

 

For glaze: Whisk powdered sugar and lemon juice together until smooth. Set aside until ready to use.

 

To prepare hand pies: Pull dough out of refrigeration and let soften for 15 to 30 minutes. Preheat oven to 350 degrees. Roll dough thin (1⁄4 to 1⁄8 inch thick) on a floured surface. (Note: You can reroll scraps of the dough to maximize the number of hand pies.)

 

Cut 4-inch circles in dough. (Note: If you do not have a pastry ring, you can use a 4-inch lid to something in your pantry to cut the circles.) Place 1 tbsp. of the filling inside the dough and brush the inner edge with egg wash. Fold the hand pie over and crimp with a fork on both sides to seal well.

 

Bake hand pies for 15 minutes or until golden brown. Brush or drizzle glaze over the top of each hand pie.

 

Note: At Split, the hand pies are deep-fried. If you wish to fry at home, bake the pies for 10 minutes instead of 15 minutes. Allow to cool. Fry at 350 degrees for 1 minute 30 seconds, then brush or drizzle glaze over the top.