Monday, February 15, 2016

mini heart pie pockets

the goods:

basic pie dough:
1 and 1/4 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold, cut into cubes
5 tablespoons very cold water

1/4 cup strawberry jam
1 egg whisked with 1 tablespoon water
raw sugar 

In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter, or 2 butter knives, cut the butter into the flour mixture until butter is the size of peas. Add water a few tablespoons at a time, stirring dough with a fork until it comes together. Form into a disk and wrap in plastic. Refrigerate for 1 hour. Roll dough out to an even thickness, (fairly thin). Using a heart shaped cutter (smallest you have), cut out as many hearts as you can (preferably an even number). On half the hearts, drop a 1/2 teaspoon of jam in the center. Dab outer edges of hearts with egg wash and place a topper on each jam-filled heart. Use a fork to seal the edges together. Place on a parchment-lined baking sheet, cut tiny slits or x's in the hearts, brush with egg wash and sprinkle with raw sugar. Bake at 370 degrees for 15-20 minutes, until golden.

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