We had a lot of berries in our house and I had to find a use for the them or *gasp* throw them away. You can see how that is motivation even on a 90 degree day! I thought perhaps a strawberry and thyme hand pie would be bright, delicious, and fresh and a perfection solution to an excess of ripe strawberries, ripe!
Strawberry and Thyme Hand Pies
Time: 2 Hours
Active Time: 45 Minutes
Servings: 12-16 Hand Pies
For the Pastry
2 Cups of AP Flour
1 1/2 Tbsp White Sugar
1/2 Tsp Brown Sugar
1/4 Tsp Cinnamon
1/2 Cup Butter Cold (Cubed)
2 Tbsp Milk
2 Eggs
Turbinado Sugar
For Filling
16 oz Fresh Strawberries (or a 16 oz bag of frozen strawberries)
1/4 Cup Sugar
1 tsp Cornstarch
1 Tbsp Thyme
1 tsp Lemon
Directions:
1. In the bowl of a mixer, combine the flour, sugars, cinnamon and cubed butter.
Time: 2 Hours
Active Time: 45 Minutes
Servings: 12-16 Hand Pies
For the Pastry
2 Cups of AP Flour
1 1/2 Tbsp White Sugar
1/2 Tsp Brown Sugar
1/4 Tsp Cinnamon
1/2 Cup Butter Cold (Cubed)
2 Tbsp Milk
2 Eggs
Turbinado Sugar
For Filling
16 oz Fresh Strawberries (or a 16 oz bag of frozen strawberries)
1/4 Cup Sugar
1 tsp Cornstarch
1 Tbsp Thyme
1 tsp Lemon
Directions:
1. In the bowl of a mixer, combine the flour, sugars, cinnamon and cubed butter.
2. Mix until the butter is pea sized.
3. Add one egg and mix until combined.
4. Add the milk one tablespoon at a time.
5. Mix until most of the dough comes together, but you still see pieces of butter.
6. Wrap the dough in plastic wrap and chill for at least an hour.
7. Meanwhile, in a small saucepan combine the strawberries, sugar, cornstarch, lemon juice, lemon zest, and thyme and simmer until the strawberries soften.
8. Preheat your oven at 350, and line baking sheets with parchment paper.
9. Roll the dough out on a very well floured surface to an 1/8 of an inch. Try to keep the dough as close to a rectangle as possible and roll to an 1/8 inch thick.
10. Cut the dough 3 inch rounds - use a cookie cutter or a wide mouthed glass.
11. Place the the dough on the parchment lined cookies sheets.
12. Make a small well in every other round and fill with a large dollop of strawberry filling - approx 1 1/2 Tbsps.
13. Take another dough round and stretch it slightly before you put it over the piece with the filling.
14. Press the edges firmly with your thumb and close all the way around.
15. Use a knife and cut and X in the center.
16. Repeat until all of the filling is gone.
17. Egg wash the top and sprinkle turbinado sugar and thyme on top.
18. Place in the oven for 17-20 minutes or until the the edges and bottom are golden brown. 19. Allow the pies to cool completely. Serve or place in an airtight container and serve within 3 days. They are yummy reheated as well!
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