Jam Filled Hand Pies

For the filling
 Granulated sugar to sprinkle on top of each pie
For the crust
 2 cups all-purpose flour
 1 tbsp granulated sugar
 1 tsp salt
 1 cup unsalted butter, cold and cut into small pieces
 ½ cup plus 2 Tablespoons buttermilk
For the filling
 4 oz Mascarpone or cream cheese, room temperature
 1 egg yolk
 2 tbsp granulated sugar
 1 egg white plus 1 teaspoon water, whisked together

1

Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or grease.

2

For the crust, combine flour, sugar and salt in a food processor fitted with a steel blade. Add butter and pulse until it is the size of small peas. With machine running add buttermilk and pulse until dough forms a ball. Do not over mix. Wrap in plastic and chill for 30 minutes.

3

For the filling combine Mascarpone (or cream cheese), egg yolk and sugar and mix until uniform.

4

Roll dough 1/8-inch thick. Cut into 24 (3-inch) rounds. Place 12 rounds on prepared sheet.

5

Top with 1 teaspoon each of jam and filling. Brush edges with egg white mixture. Cut small cross in center of remaining pastry rounds. Place on top and crimp edges with a fork. Chill 10 minutes.

6

Brush tops with egg white mixture and sprinkle with sugar.

7

Bake 20-25 minutes or until golden brown.

8

Serve warm or at room temperature.

Ingredients

For the filling
 Granulated sugar to sprinkle on top of each pie
For the crust
 2 cups all-purpose flour
 1 tbsp granulated sugar
 1 tsp salt
 1 cup unsalted butter, cold and cut into small pieces
 ½ cup plus 2 Tablespoons buttermilk
For the filling
 4 oz Mascarpone or cream cheese, room temperature
 1 egg yolk
 2 tbsp granulated sugar
 1 egg white plus 1 teaspoon water, whisked together

Directions

1

Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or grease.

2

For the crust, combine flour, sugar and salt in a food processor fitted with a steel blade. Add butter and pulse until it is the size of small peas. With machine running add buttermilk and pulse until dough forms a ball. Do not over mix. Wrap in plastic and chill for 30 minutes.

3

For the filling combine Mascarpone (or cream cheese), egg yolk and sugar and mix until uniform.

4

Roll dough 1/8-inch thick. Cut into 24 (3-inch) rounds. Place 12 rounds on prepared sheet.

5

Top with 1 teaspoon each of jam and filling. Brush edges with egg white mixture. Cut small cross in center of remaining pastry rounds. Place on top and crimp edges with a fork. Chill 10 minutes.

6

Brush tops with egg white mixture and sprinkle with sugar.

7

Bake 20-25 minutes or until golden brown.

8

Serve warm or at room temperature.

Jam Filled Hand Pies
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