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Homemade Hand Pies: Secret Recipe Club

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It’s hard to believe how fast time goes. I am already on the second month of the Secret Recipe Club that was created by Amanda’s Cooking to bring together food bloggers. Last month I shared Chocolate Doughnuts. We are assigned another food blogger, we dive into their blog and “try” to decide what to bake, cook and share with our readers.

My secret blogger this month is Jen from Beantown Baker! Jen and I have actually met in real life, last Fall when while in New York City for the I Can’t Believe It’s Not Butter Holiday Bake-off. Jen is an amazing baker! Did you see the Snitch Cake Pops that I shared last week? Yep, those were Jen’s! When I spotted these Strawberry Hand Pies I knew right away I wanted to give them a try.  I followed Jen’s recipe for the pastry dough, and I agree with her, the dough is easy to work with and taste really good too.

One of the reasons I wanted to give the Hand Pies a try, besides the fact they looked amazing, is that I received some Oregon Fruit last week. I first found out about Oregon Fruit when I attended BlogHer Food Conference in Atlanta a couple months ago. They sell lots of different fruits, Blueberries, Blackberries and Cherries to name a few.

Let’s make some Homemade Hand Pies

After mixing the pastry dough {recipe below}, roll it out and cut with a 2 or 3 inch round cutter. I used an antique cutter that has a scalloped edge, but a plain round cutter works perfect too. The dough should be 1/3 to 1/2 inch thick.

After the circles are cut, roll each of them as thin as possible, trying to keep them as round as you can.

I made Cherry and Blueberry filling. This filling is also REALLY good on french toast, pancakes or even on your ice cream sundae! Jen made her Hand Pies with Strawberry filling. If you happen to have extra strawberries, grab her recipe for Strawberry Hand Pies.

Homemade Hand Pies
 
Ingredients
  • Pastry Dough
  • 2 cups flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 6 tablespoons shortening
  • ¾ cup milk
  • 1 beaten egg mixed with 1-2 teaspoons water
  • Filling
  • 1 can Oregon Fruit {cherries, blueberries or other fruit}
  • 2 tablespoons cornstarch
  • ⅓ - ½ cup sugar
Instructions
  1. Pastry Dough Instructions
  2. In a large bowl, whisk together dry ingredients
  3. Cut in shortening with a pastry blender or your hands
  4. Make a well in the middle and add the milk, mix with a spatula until combined
  5. Turn dough onto floured table, and knead about 10-20 times
  6. Roll out, turning often so it does not stick, until dough is about ⅓ - ½ inch thick
  7. Cut with a round cookie cutter
  8. Roll each circle until thin
  9. Cherry or Blueberry Filling
  10. Drain fruit, and pour juice or water into a heavy saucepan
  11. Whisk in cornstarch
  12. Add fruit and cook until thick and bubbly
  13. Use a potato masher to break down fruit
  14. Let filling cool {you can put it in the fridge to hurry up the cooling}
  15. Add 1-2 tablespoons of fruit to middle of pastry dough circle
  16. Brush with egg and water mixture
  17. Fold over and seal with a fork {dip fork into flour if it gets sticky}
  18. Brush outside with egg and water mixture
  19. Using a sharp knife, cut 2 or 3 small slits in pie
  20. Bake at 350 degrees for about 20 - 25 minutes or until golden brown

Disclosure: Oregon Fruit sent me some fruit to try. They did not pay me to post or require that I share with my readers. The opinions are all my own.

Gratitude Journal: I’m thankful for my safe return from Colorado, where I attended the Savvy Blogging Summit and learned a TON!!

I’m linking to…Sweet Tooth Friday, Transformation Thursday, Ultimate Recipe Swap, Saturday Night Special, Mouthwatering Mondays, Gooseberry Patch Recipe Round-upIngredient Spotlight

Now comes the fun part…


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