Baked with recent strawberries and wealthy chocolate hazelnut unfold, these hand pies are an elegant selfmade rendition of a frozen childhood favourite. Skip the toaster, and preheat your oven for heat recollections wrapped in buttery, flaky pastry.
Baked Strawberry & Chocolate Hazelnut Unfold Hand Pies
Makes 10 to 12 hand pies
- Hand Pie Dough (recipe follows)
- 1¼ cups (198 grams) finely diced strawberries
- 2 tablespoons (40 grams) seedless strawberry jam
- 1 tablespoon (8 grams) all-purpose flour
- ¾ cup (222 grams) chocolate hazelnut unfold*
- 1 giant egg (50 grams)
- 2 tablespoons (30 grams) water
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On a evenly floured floor, roll half of Hand Pie Dough right into a ⅛-inch-thick circle. Minimize 10 to 12 (4½x3-inch) rectangles, rerolling scraps as soon as. Roll remaining Hand Pie Dough right into a ⅛-inch-thick circle. Minimize 10 to 12 (4×2½-inch) rectangles, rerolling scraps as soon as.
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In a small bowl, stir collectively strawberries, jam, and flour.
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On a parchment paper-lined baking sheet, place smaller rectangles 1 inch aside. Unfold 1 tablespoon (18 grams) chocolate hazelnut unfold on every, leaving a ½-inch border round edges. High with 1 tablespoon (21 grams) strawberry combination.
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In a small bowl, whisk collectively egg and a couple of tablespoons (30 grams) water. Brush edges of smaller rectangles with egg wash, and prime with a bigger rectangle, press edges firmly to seal; press edges with the tines of a fork. Freeze for half-hour, or refrigerate for 1 hour.
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Preheat oven to 425°F (220°C).
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Brush prime of dough with egg wash. Utilizing the tip of a paring knife, make 3 small slits in prime of dough.
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Bake till crust is golden brown, 15 to17 minutes. Switch to a baking sheet, and let cool barely. Serve heat or at room temperature.
Hand Pie Dough
Makes sufficient for 10 to twenty hand pies
- 2¾ cups (344 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 1 cup plus 1 tablespoon (241 grams) chilly unsalted butter*, cubed
- ½ cup (120 grams) ice water
- 2 teaspoons (10 grams) apple cider vinegar
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Within the work bowl of a meals processor, place flour and salt; pulse till mixed. Add chilly butter, and pulse till combination is crumbly and butter is pea-size, 12 to15 pulses.
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In a small bowl, mix ½ cup (120 grams) chilly water and vinegar. With processor operating, add vinegar combination to flour combination in a sluggish, regular stream simply till dough comes collectively. (Combination will look crumbly, but it surely ought to stick collectively when squeezed between your fingers).
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End up dough. Divide in half, and form every half right into a disk. Wrap tightly in plastic wrap, and refrigerate for a minimum of 2 hours. Dough could also be refrigerated for as much as 3 days or frozen for as much as 2 months.
