Updated: Sep 30, 2019
Tried by Susan M.
Pictures: Brianna Michelle Photography
Valentine's Day is right around the corner! If you are still looking for a cute treat to make for a special Valentine's Day celebration, these cute little pies are just the thing!
I know this recipe does not include any of our product, but we still want to share yummy recipes with you that we have tried and thought others should know about!
These hand pies will give you all the heart eyes!
Jam-Filled Hand Pies
Hands-on-Time: 25 min.
Total Time: 50 min.
1-3/4 cup all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
3/4 cup butter (we used Earth Balance for Dairy-Free)
1 egg, lightly beaten
2 to 4 Tbsp. Milk (any milk alternative for Dairy-Free)
6 Tbsp. jam or chocolate-hazelnut spread (we used jam)
1/2 recipe Cookie Glaze (recipe below; optional)
In a large bowl stir together flour, sugar, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in egg. Sprinkle 1 Tbsp. milk at a time over part of flour mixture; gently toss with a fork. Push moistened mixture to side of bowl. Repeat adding only enough milk until mixture begins to come together. Gather into a ball, kneading gently just until it holds together. (Or combine all ingredients except milk in a food processor. Pulse; add milk 1 Tbsp. at a time until dough comes together.) Divide pastry in half; form two balls. If desired, cover with plastic wrap and chill until ready to use.
Preheat oven to 375 degrees F. On a lightly floured surface slightly flatten one pastry ball. Roll into a 9x8-inch rectangle. Cut in half lengthwise to form two 9x4-inch rectangles; cut each in thirds crosswise to form six total 3x4-inch rectangle. Repeat with remaining pastry ball.*
Spread 1 Tbsp. jam each onto six rectangles. Moisten edges with additional milk; top with remaining pastry rectangles; press edges with a fork to seal. Using a floured spatula, transfer filled pastries to a baking sheet. Brush tops with additional Milk.
Bake 17 to 20 minutes or until golden. Remove; let cool on a wire rack 5 minutes. Drizzle with Cookie Glaze. Serve warm. Makes 6 pastries.
*Note: For pastries with heart cutouts: using 1/2- to 1-1/2-inch heart-shape cookie cutters, cut shapes from half the rectangles. Discard hearts or brush with milk and press onto rectangle tops. Continue as above. For heart-shape pastries: Roll pastry to 1/8-inch thickness. Cut our shapes using a 3-inch cookie cutter, re-rolling scraps. Spread 1 tsp. jam onto half the hearts; add tops. Continue as above. Makes 16 hearts.
Each Pastry: 414 Cal, 24 g fat, 92 mg chol, 398 mg sodium, 44 g cab, 1 g fiber, 12 g sugars, 5 g pro.
**Cookie Glaze: In a bowl whisk together 4 cups powdered sugar, 1/4 cup corn syrup, 5 Tbsp. milk, 1 tsp. vanilla, 1/2 tsp. almonds extract (if desired), and a pinch of salt until smooth. Add paste food coloring to tint.
*I would have provided the link to the recipe, but could not find one from bhg, but I am giving them so much credit!
Let us know if you tried this recipe and share your pictures with us!
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