Snowman Hand Pies Recipes

SNOWMAN HAND PIES

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the two sheets of dough. Using a 3 3/4-inch round cookie cutter, cut out 12 circles. Using a 2 3/4-inch round cookie cutter, cut out another 12 circles, re-rolling dough scraps if necessary. Place 6 of the larger circles on the parchment. Place 6 of the smaller circles on top of the larger circles, overlapping by 1/2 inch, to form the snowmen's heads.
• Spread the 6 snowmen shapes with a heaping tablespoonful of marmalade each, leaving a 1/4-inch border all around. Brush the edges with the beaten egg. Cover each snowman body with one of the remaining large circles, then cover the snowmen's heads with the smaller circles. Crimp the outer edges of the snowmen with a fork to seal, then lightly crimp the lower edge of the head to attach it to the body. Chill at least 30 minutes.
• Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes. Transfer to a rack to cool.
• Meanwhile, whisk together the lemon juice and confectioners' sugar until smooth. Spread the glaze on the cooled tarts and let set, about 5 minutes.
• Fit a small pastry bag with a #1 or #2 plain pastry tip, or snip 1/8-inch off the tip of a resealable plastic bag. Place the chocolate chips in a microwave-safe bowl; microwave, stirring every 30 seconds, until just melted, about 1 1/2 minutes total. Transfer the chocolate to the pastry bag or plastic bag and pipe details like eyes, mouths and buttons on the snowmen. Finish with an apricot nose on each. Serve immediately.

CHERRY HAND PIES

Steps:

• Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
• Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
• Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
• Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
• Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.