Sun-Dried Strawberry Hand Pies
Scrumptious yet easy to assemble, hand pies are baked in their own containers, so they travel well to picnics, bake sales, and potluck dinners. You don’t need a fork to eat one, or even a plate. Each is dainty enough to hold in your hand, and guaranteed to disappear in a few bites. But beyond the appeal of their size and portability lie the delicious components—in this case, a tender crust and tangy filling made from sun-dried strawberries and chunky preserves. You can also use fresh berries, if you prefer: Pair one tablespoon diced small strawberry, and one tablespoon of the jam for each pie; omit step 2.
Recipe information
Yield
makes 20
Ingredients
Hand Pie Dough
Preparation
Step 1
On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4 1/2 inch round cookie cutter, cut out 20 rounds, and transfer to parchment-lined rimmed baking sheets. Refrigerate or freeze until firm, about 30 minutes.
Step 2
In a medium saucepan, combine sun-dried strawberries and the water. Scrape in vanilla seeds (reserve pod for another use). Bring mixture to a boil. Reduce heat, and simmer until most of the water has been absorbed, about 20 minutes. Remove from heat, and stir in zest, juice, and preserves. Let cool completely.
Step 3
Let dough stand at room temperature until pliable, 2 to 3 minutes. Spoon 1 tablespoon filling onto center of a dough round, and brush edges with water. Fold round in half; using a fork, press down on edges to seal. Repeat with remaining rounds. Refrigerate or freeze pies 30 minutes.
Step 4
Preheat oven to 375°F. Lightly beat egg white, and brush over dough. Sprinkle pies evenly with the sugar. Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool. Serve warm or at room temperature.
Hand Pie Dough
Step 5
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and zest.
Step 6
With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Add egg, and beat until just combined. Add cream cheese, buttermilk, and vanilla; beat until well combined. Add reserved flour mixture, and beat until smooth. Form dough into a ball, and cover with plastic wrap; flatten into a disk, and refrigerate 1 hour or up to overnight, or freeze up to 1 month (thaw in refrigerator before using).
