Strawberry and Chocolate Hand Pies
Makes 12 hand pies
3 (9-ounce) rounds pie dough of your choice, chilled
1 pound fresh or frozen strawberries, hulled, chopped, PLUS 1/3 pound fresh strawberries, cut in small dice
3/4 cup granulated sugar
4 teaspoons cornstarch
1/4 cup balsamic vinegar
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
2 ounces bittersweet chocolate, finely chopped
1 egg, well beaten
Crystal sugar, for garnish
Place the 1 pound of fresh or frozen chopped strawberries in a medium pot with sugar, cornstarch, balsamic vinegar and lemon juice. Stir and bring to a boil over high heat.
Lower heat and simmer, stirring frequently, about 10-12 minutes or until mixture is thickened and glossy. Do not let the bottom scorch. Stir constantly if needed.
Remove from heat and let cool 1 minute. Stir in vanilla.
Pour into a metal bowl or other container. Refrigerate, uncovered, until thoroughly chilled. Stir in 1/3 pound diced fresh strawberries.
Line a baking sheet with parchment.
To assemble:
Place one piece of dough on a lightly floured work surface, and roll it into a 9-inch circle. With a pizza cutter or fluted pastry wheel, cut into four quarters. Lightly brush all cut edges with beaten egg.
On each quarter, sprinkle 2 teaspoons chocolate and top with 2 tablespoons strawberry mixture. Fold each quarter over the filling and press down edges to seal. Trim edges of each triangular hand pie with the cutter and place 2 inches apart on the prepared baking sheet. Repeat with remaining dough and filling. Throughly chill pies before proceeding, at least one hour. (Pies can be refrigerated up to overnight before baking. Wrap tray in plastic wrap if refrigerating more than one hour.)
To bake:
Preheat oven to 425 degrees.
With the tip of a pairing knife, cut three small slits in the top of each hand pie. Brush lightly with beaten egg, then sprinkle with crystal sugar. Bake about 25 minutes, or until golden brown. Remove form oven and let cool on pan.
Store airtight at room temperature up to 3 days. If
desired, reheat about 8-10 minutes at 400 degrees.
Makes 12 hand pies
3 (9-ounce) rounds pie dough of your choice, chilled
1 pound fresh or frozen strawberries, hulled, chopped, PLUS 1/3 pound fresh strawberries, cut in small dice
3/4 cup granulated sugar
4 teaspoons cornstarch
1/4 cup balsamic vinegar
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
2 ounces bittersweet chocolate, finely chopped
1 egg, well beaten
Crystal sugar, for garnish
Place the 1 pound of fresh or frozen chopped strawberries in a medium pot with sugar, cornstarch, balsamic vinegar and lemon juice. Stir and bring to a boil over high heat.
Lower heat and simmer, stirring frequently, about 10-12 minutes or until mixture is thickened and glossy. Do not let the bottom scorch. Stir constantly if needed.
Remove from heat and let cool 1 minute. Stir in vanilla.
Pour into a metal bowl or other container. Refrigerate, uncovered, until thoroughly chilled. Stir in 1/3 pound diced fresh strawberries.
Line a baking sheet with parchment.
To assemble:
Place one piece of dough on a lightly floured work surface, and roll it into a 9-inch circle. With a pizza cutter or fluted pastry wheel, cut into four quarters. Lightly brush all cut edges with beaten egg.
On each quarter, sprinkle 2 teaspoons chocolate and top with 2 tablespoons strawberry mixture. Fold each quarter over the filling and press down edges to seal. Trim edges of each triangular hand pie with the cutter and place 2 inches apart on the prepared baking sheet. Repeat with remaining dough and filling. Throughly chill pies before proceeding, at least one hour. (Pies can be refrigerated up to overnight before baking. Wrap tray in plastic wrap if refrigerating more than one hour.)
To bake:
Preheat oven to 425 degrees.
With the tip of a pairing knife, cut three small slits in the top of each hand pie. Brush lightly with beaten egg, then sprinkle with crystal sugar. Bake about 25 minutes, or until golden brown. Remove form oven and let cool on pan.
Store airtight at room temperature up to 3 days. If
desired, reheat about 8-10 minutes at 400 degrees.
