After the talk of picnics and snacks going hand-in-hand, it seems only fair that the sweet treats fit in the palm of your hand and don’t need too much packaging to transport.
Pies using the many many summer fruits available in stores and farmer’s markets are a summer tradition, yet hand pies are something I haven’t seen too many recipes of.
Transporting a whole pie, though, would prove to be difficult. Then you need extra plates and forks to feed people with and before you know it you have a not safe for picnic dish to transport.
Hand pies are a step up in transportable food, plus they feed plenty of people and are simple to make, especially if you make the pastry ahead of time and freeze, ensuring 30 minutes to defrost in the warmth of summer room temperatures and then you are good to go.
Roll out, cut your shape, dish the fruit, bind, bake and eat.
Hand pies should be more popular – pies afterall are very popular and enjoyed by almost anyone.
And this pastry was tough, but smooth and so simple that it would work for any pie recipe hand or not.
Cherry Hand Pies
2 1/2 cups flour
1/4 cup sugar
1/2 cup ice water
200 grams butter, chilled and cubed
1 pound cherries, pitted and quartered
1/3 cup superfine/caster sugar
1 teaspoon cinnamon
1 egg yolk
Place the flour and sugar in a bowl and stir to combine. Make a well and add in the butter and ice water. Mix to combine with a hand mixer or fork until the mixture sticks together.
Spread a light layer of flour on your working surface then knead the pastry until it is a smooth mixture, approximately 3 minutes.
Wrap and freeze for a minimum of 30 minutes.
Meanwhile, place the cherries, sugar and cinnamon in a saucepan and cook on medium low for 5 minutes until soft. Remove from heat and set aside.
Preheat the oven to 180°C/350F and line a tray with greaseproof paper.
Remove the pastry from the freezer and roll to a 1/8 inch thickness, cut into 2 1/2 inch circles and place a 1 1/2 tablespoons within 1/2 inch lip of the pastry rounds.
Brush half the edges of each pie with water, then fold over and bind together with a fork.
Continue with the remaining rounds. If the pastry gets a little warm return to the refrigerator for 10 minutes to cool through once again.
Cut two slits into the pies and brush egg yolk over the top.
Bake for approximately 12 minutes or until lightly golden.
Remove and allow to cool.