MINI STRAWBERRY HAND PIES
I was looking for an easy and simple recipe to use up some strawberries that I had. Made with only 4 ingredients. Serve as-is or top with a powdered sugar and milk glaze.
Provided by Yoly
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Bring pie crust to room temperature. Place strawberries in a bowl and sprinkle with sugar. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Roll out pie crust. Use a 4-inch pastry cutter to cut out 6 rounds.
- Divide strawberries equally amongst the 6 rounds. Wet fingers with water and run them along the edges of each round. Fold rounds in half and press edges together using the tines of a fork until sealed. Transfer to the prepared baking sheet. Brush with beaten egg and cut a small slit in each pie.
- Bake in the preheated oven until lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 21 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 180.6 mg, Sugar 5.5 g
STRAWBERRY HAND PIES
Fresh strawberries are available year-round in many regions of the country, but their peak season is from April to June. This recipe for hand pies, or "half moon" pies, offers a delicious way to take advantage of their abundance. Look for evenly colored, bright-red, plump strawberries whose green caps are still attached.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, add strawberries, sugar, and cornstarch; stir to combine, set aside.
- On a lightly floured work surface, roll dough into a large rectangle, about 1/8 inch thick. Using a 5-inch cookie cutter, cut out 6 rounds. Transfer rounds to prepared baking sheet.
- Place about 2 tablespoons of the strawberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.
- Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.
STRAWBERRY-JAM HAND PIES
The perfect picnic dessert, hand pies are simplified when made with puff pastry. These strawberry-jam-filled versions have a tangy glaze on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Yield Makes 8
Number Of Ingredients 6
Steps:
- On a lightly floured work surface, roll out pastry sheets to 1/8 inch thick. Cut each sheet into quarters and place on a parchment-lined rimmed baking sheet. Spoon 1 heaping tablespoon jam in center of each piece, brush edges with egg yolk, fold into triangles, and press tightly to seal. Freeze pies until firm, 30 minutes.
- Preheat oven to 375 degrees. Bake pies until golden and puffed, 20 to 25 minutes. Let cool completely on sheet on a wire rack. Whisk lemon juice and confectioners' sugar until smooth. Drizzle glaze over cooled pies and let set 20 minutes.
Nutrition Facts : Calories 136 g, Fat 3 g, Protein 1 g, SaturatedFat 1 g
SUN-DRIED-STRAWBERRY HAND PIES
Delicious and easy to make, these hand pies are great to take on picnics.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 20
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and lemon zest; set aside. Line a baking sheet with parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and 1 cup sugar; beat until light and fluffy, about 5 minutes. Add egg, and beat until just combined. Add cream cheese, buttermilk, and vanilla extract; beat until well combined. Add the reserved flour mixture, and beat until smooth. Form the dough into a ball, and cover with plastic wrap; flatten into a disk, and refrigerate at least 1 hour.
- Remove dough from refrigerator. Sprinkle a clean work surface with flour; roll dough 1/8 inch thick. Using a 4 1/2-inch-round cookie cutter, cut out 20 rounds, and transfer to prepared baking sheet. Cover with plastic wrap, and refrigerate until firm, about 30 minutes.
- Combine sun-dried strawberries and 1 1/2 cups water in a medium saucepan. Scrape in the vanilla seeds, and reserve pod for another use. Bring mixture to a boil. Reduce heat to low, and simmer until most of the water has been absorbed, about 20 minutes. Remove from heat, and stir in lemon juice, lemon zest, and preserves. Set aside to cool.
- Heat oven to 375 degrees; have ready a small bowl of ice water. Remove chilled dough from the refrigerator, and let stand until pliable, 2 to 3 minutes. Spoon 1 tablespoon of filling onto the center of a round, and brush ice water around the edges. Fold round in half; using a fork, press down on edges to seal. Repeat with the remaining rounds. Chill 30 minutes.
- Remove pies from refrigerator, and brush tops with egg white. Sprinkle remaining 1/4 cup sugar over tops. Bake until golden brown, about 20 minutes. Remove from oven; transfer to a wire rack to cool. Serve.
MINI STRAWBERRY HAND PIES
I got this on a web site: http://www.fromcalculustocupcakes.com/mini-strawberry-hand-pies/ They both look and sound delicious, and pretty easy to make. I am sharing it with you; although it is not likely a new idea, I haven't seen one using this "Strawberry Butter". It sounds a lot like jam...but you know when you say "the same,...
Provided by Amy Alusa
Categories Pies
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- 2. Cut pie crust into 7 4 inch circles. Place 1½ tsps. of strawberry butter in the center of each circle. Moisten edge of the circle and fold over. Crimp edges with the tines of a fork. Place on prepared baking sheet.
- 3. Mix egg yolk with 1 tsp. water. Brush over pies. Sprinkle with sugar. Cut a small slit in each pie to vent, or cut tiny crows feet. Bake for approximately 10 minutes or until golden brown and filling is bubbly.
- 4. Slow Cooker Strawberry Butter
- 5. Put strawberries into a slow cooker. Cook on high approximately 2 hours. With a spoon, break the berries apart if they are still intact. Stir in sugar. Cook on high another 2 hours, stirring occasionally. Refrigerate
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.
Yield makes 20
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
- 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.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and zest.
- 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).
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