Emily's Every Day Hand Pies
12 small hand pies
Recipe courtesy of Emily Lycopolous and In My Kitchen Inc
2 ¾ Cup sifted cake and pastry flour
2 tsp baking powder
1 tsp sea salt
1 cup butter, room temperature or slightly chilled
1 Tbsp white vinegar
2 Tbsp cold water
½ Cup raspberry, blueberry or blackberry jam
½ cup icing sugar
Preheat the oven to 450°F
Place the sifted flour, baking powder and salt in a large mixing bowl and whisk to incorporate and ensure the flour mixture is very fluffy.
Add the butter to the center of the bowl. Using two knives or a pastry blender, cut the butter into the flour. Combine until the mixture resembles coarse oatmeal and the butter pieces are about the size of a pea.
In a ½ cup measure, add the egg and vinegar. Mix with a fork to beat the egg. Add the water to the measure, it should be full to the brim, then pour into the flour mixture.
Using a spatula gently mix to incorporate, then use your hands and start to press the pastry into the bottom of the bowl, forming a ball, be careful not to over mix.
Turn pastry onto a floured counter and divide in two. Using a rolling pin, roll the pastry into a large rectangle 8 inch wide by 12 inch long, that is just over a ¼ inch thick. Trim the edges using a pizza cutter or sharp knife. Then cut the rectangle into 6 squares.
Cover a baking sheet with parchment paper. Place the 6 squares on the baking sheet and brush the edges with a little water, either using the back of a spoon or a pastry brush.
Spoon 2 tsp of jam into the center of the square, then fold one corner over top to make a triangle. Press the edges together to seal. Repeat with the remaining pastry, to form 12 small hand pies.
In a small bowl, whisk together the egg with a little water. Brush the pies with the egg wash and place in the preheated oven. Bake for 12 to 15 minutes, until golden brown.When the pies are fresh out of the oven, dust generously with the icing sugar. This will melt and form a light glaze over top. Let rest 5 to 10 minutes before enjoying, as the filling will be very very hot.
Store any leftover hand pies in an airtight container for up to 3 days.
In My Kitchen offers culinary experiences where passionate and knowledgeable home cooks invite you into their home to share their recipes and culture. All culinary experiences are now online. Check out more culinary experiences here. We hope to re-start our in-home culinary experiences in the near future.
This recipe is intended for participants of Emily's In My Kitchen hand pie making experience.