Strawberry Hand Pies

By á-5050

Ingredients

• Ingredients
• U.S. Metric Conversion chart
• 2 1/3 cup(s) (plus more for dusting) all-purpose flour
• 1 teaspoon(s) baking powder
• 1 1/4 teaspoon(s) salt
• 1 stick(s) cold unsalted butter, cut into small pieces
• 2 large egg yolks
• 1 teaspoon(s) vanilla extract
• 3/4 pound(s) strawberries, cut into 1/2-inch pieces
• 1/2 cup(s) confectioners' sugar
• 3 tablespoon(s) strawberry jam
• 1 tablespoon(s) sanding sugar

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees F. In a large bowl, combine 2 1/4 cups flour, baking powder, and 1 teaspoon salt. Using a pastry blender or 2 knives, cut butter into flour mixture until mixture resembles coarse sand. Add 1 egg yolk, 1/2 cup chilled water, and 1/2 teaspoon vanilla and mix until just combined. (If dough is dry or crumbly and doesn’t stay together, add up to 3 tablespoons more chilled water.) Transfer dough to a lightly floured surface and knead 2 to 3 times, just until dough comes together. Return dough to bowl, cover with plastic wrap, and refrigerate until chilled, about 15 minutes.
Meanwhile, make filling: In a medium bowl, combine strawberries, confectioners’ sugar, and jam, plus remaining flour, vanilla, and salt. Set aside.
In a small bowl, beat remaining yolk and 1 tablespoon water for egg wash; set aside. On a lightly floured surface, roll out dough to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into 6 rounds.
Roll 1 round into a 6-inch circle. Spoon a heaping 2 tablespoons filling onto half of circle, leaving 1/2-inch border. Brush the edges with egg wash, then fold dough over filling. Using a fork, crimp the edges to seal hand pie. Transfer to a parchment-lined baking pan. Repeat with remaining dough rounds and filling.
Using a toothpick, poke a few holes in the top of each pie. Brush with remaining egg wash and sprinkle each pie with 1/2 teaspoon sanding sugar. Bake until golden brown, 30 to 35 minutes. Transfer to a wire rack to cool.