Peanut Butter and Jelly Hand Pies
Use mini cookie cutters to give these little pies personality! Makes ten 2½ by 3½ inch pies.
Servings: 10
Equipment
Ingredients
- 2 cups unbleached all-purpose flour
- 3 tablespoons confectioners' sugar
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter cut into small pieces
- 1 egg yolk
- 1/4 cup strained ice water plus more for sealing the edges
- 1/4 cup creamy peanut butter
- 1/4 cup jelly or jam
- 1 to 2 tablespoons vodka optional
- 1 to 2 drops brown food gel optional
Instructions
- To prepare the pastry dough, whirl flour, confectioners' sugar, and salt in a food processor with the blade attachment. Add about half of the butter and whirl until no chunks remain. Add remaining slices and whirl briefly to chop them into pea-sized pieces.
- Whisk together the egg yolk and strained ice water. Turn food processor on again and quickly begin drizzling yolk/water mixture through the feed tube, stopping before the dough comes together. Pinch some crumbs together between your fingers; if they don’t stick together, add a bit more water and whirl briefly.
- Turn the mixture out onto a large piece of plastic wrap. Use the plastic wrap to help you bring the dough together; fold the edges of the dough toward the center and press down until it holds together, taking care not to overwork the dough. Divide it in half and shape into two flat disks wrapped tightly in plastic. Refrigerate for at least 30 minutes.
- Preheat oven to 375º F. Line a baking sheet with parchment paper.
- Remove one of the chilled pastry disks from the refrigerator and, on a floured surface, roll the dough to 1/8-inch thickness. Using a 3 ¾-inch slice of bread cookie cutter, cut as many shapes as you can. Roll out the remaining dough and cut additional shapes to make 20 total, re-rolling the scraps as necessary.
- Place 10 of the rounds on the prepared baking sheet. On the remaining rounds, cut vent holes with a sharp knife or miniature cookie cutters. If you prefer a simple look, add vent holes with a sharp skewer after assembling the pies.
- Add a slightly rounded teaspoon of peanut butter to each bottom crust. Spread the peanut butter out with a small offset spatula, keeping a 1/4-inch margin of dough all the way around the edges. Top the peanut butter with slightly rounded teaspoons of jelly or jam and spread it on top of the peanut butter.
- Working one at a time, dampen the 1/4-inch edge of pastry dough on each bottom crust with your finger.
- Gently place a top crust over the filling, lining up the edges carefully. Press the edges together with your fingers. Make a firm seal without flattening out the dough too much.
- Bake the pies until pale golden, about 20 to 25 minutes.
- If desired, mix together the vodka and brown food gel in a small bowl. Using a small paint brush, add the mixture to the pies' edges.
- Let the pies cool for at least 10 minutes before eating as the filling will be quite hot straight from the oven. Serve warm or at room temperature.