Strawberry Jam Hand Pies Recipes

STRAWBERRY-JAM HAND PIES

Strawberry-Jam Hand Pies image

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

Ingredients

All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed
2/3 cup strawberry jam
1 large egg yolk, lightly beaten
1 tablespoon lemon juice
1/3 cup confectioners' sugar

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

MINI STRAWBERRY HAND PIES

Mini Strawberry Hand Pies image

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

Ingredients

½ (15 ounce) package refrigerated pie crust
1 cup diced fresh strawberries
2 tablespoons white sugar
1 large egg, beaten

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

SUN-DRIED-STRAWBERRY HAND PIES

Sun-Dried-Strawberry Hand Pies image

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

Ingredients

3 cups all-purpose flour, plus more for dusting
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons grated lemon zest (1 lemon)
8 tablespoons (1 stick) butter, room temperature
1 1/4 cups sugar
1 large whole egg
3 ounces cream cheese, room temperature
2 tablespoons nonfat buttermilk
1 teaspoon pure vanilla extract
1 large egg white, lightly beaten
2 cups sun-dried strawberries
1 vanilla bean, split lengthwise
1 teaspoon freshly squeezed lemon juice plus 2 teaspoons grated lemon zest (1 lemon)
1 cup chunky strawberry preserves

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.

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