Time to share a recipe.
This one comes from Everyday Food magazine.
The magazine is no longer in circulation,
and I miss it. :(
These hand pies are a cinch to make!
Strawberry Jam Hand Pies
2 sheets frozen puff pastry, thawed
¾ cup strawberry jam
1 large egg yolk, lightly beaten
1 tablespoon lemon juice
1/3 cup confectioners' sugar
On a lightly floured work surface, roll out pastry sheets to 1/8 inch thick. Cut each sheet into quarters and place on parchment-lined rimmed baking sheet. Spoon 1 heaping tablespoon jam in center of each piece, brush edges with egg yolk, fold into triangles, and press tightly to seal. Freeze pies until firm, 30 minutes.
Preheat oven to 375°. Bake pies until golden and puffed, 20 to 25 minutes. Let cool completely on sheet on a wire rack. Whisk lemon juice and confectioners' sugar until smooth. Drizzle glaze over cooled pies and let set 20 minutes.
Store in airtight container at room temperature, up to 3 days.
They may look difficult to make, but with the puff pastry
they are simple, simple, simple.
The next time I make them, I want to try adding
some fresh chopped strawberries in with the jam
and see what happens.
I hope you give them a try sometime.
On the Menu Monday at Stone Gable
Summer Dessert Link Party at The Checkered Apple