Ingredients
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2 cups flour
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1 teaspoon salt
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1 cup cold unsalted butter, cut into cubes
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1 egg
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1/2 cup jam or chocolate hazelnut spread
Hand pie icing:
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1 cup icing sugar
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1–2 tablespoons milk
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1/4 teaspoon vanilla extract
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Food colouring
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Sprinkles
Directions
- Stir together the flour and salt in a large bowl.
- Add in the butter, toss to coat, and pinch and rub it in until the mixture is crumbly.
- Pour in 1/2 cup of ice water and stir with a wooden spoon to combine.
- Turn the dough out onto a piece of plastic wrap, shape into a disk, wrap, and place in the fridge for 30 minutes.
- Preheat your oven to 375ºF and line a baking sheet with parchment or spray with non-stick cooking spray.
- Beat your egg with two teaspoons of water.
- Roll the pastry on a lightly floured surface until it is six millimeters thick then cut out 16 equal shapes.
- Spread about two to three teaspoons of jam onto half of the shapes, leaving a six millimeter border all the way around. Brush the border with egg wash and place a plane piece of pastry on top. Seal the edges with a fork.
- Brush the tops with egg wash and bake for 20 to 25 minutes or until golden brown.
Hand pie icing:
- Whisk together the icing sugar, one tablespoon of milk, vanilla, and food colouring until the icing is a thick, spreadable consistency. Add more milk if needed.
- Use the icing to decorate cooled hand pies and sprinkle with your favourite sprinkles.
