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Make-Ahead Hand Pies

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cooking and recipes News
 
Add to Flipboard Magazine. Fuente: 37 cooks - View all news from this site
Make-Ahead Hand Pies Make-Ahead Hand Pies

Make-Ahead Hand Pies






Yes, I know that I could buy frozen puff pastry - or pie crust in a box. Lots of people do. What if I want a homemade all-butter laminated dough that I could just pull out of the fridge to use in all kinds of creative ways"

Donna Currie showed me how in her book Make-Ahead-Bread: 100 Recipes for Melt in Your Mouth Fresh Bread Every Day. It's not just about breads (though the ones in there are absolutely fantastic!) - no, Donna ventures into pizza, English muffins, and, yes, all-butter laminated pastry that's actually easy to do.

I took Donna's cherry turnovers in a different direction, making little hand pies with homemade jam. Use a jam or fruit spread that's full of fruit, preferably homemade and not super-sweet, and you'll be very happy with the result.

Make-Ahead Hand Pies
by Maurita
Adapted from Cherry Turnovers in Make-Ahead-Bread: 100 Recipes for Melt in Your Mouth Fresh Bread Every Day by Donna CurrieWill make 18 little hand pies
2 1/4 teaspoons active dry yeast
3/4 cup milk, plus more as needed
1 large egg
1/3 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 1/2 cups bread flour, plus more as needed
1/2 cup (2 ounces) almond meal
1 teaspoon kosher salt
2 sticks butter, cold (1 salted, 1 unsalted)
Jam - about half a jar in your choice of flavour, best if homemade and not too sweet
Egg wash (1 large egg beaten with 1 Tablespoon water)
Coarse sugar, for sprinkling

On prep day 1 - mix it all together:

Put the yeast, milk, egg, sugar, and extracts in a medium bowl. Whisk to combine, then set aside.

Put the flour, almond meal, and salt into a food processor and pulse a few times to distribute the salt. Cut the butter into a few pieces and add to the food processor. Pulse until the butter pieces are no larger than a lima bean. It?s fine if some pieces (or most of them) are smaller.

Add the flour-butter mixture to the bowl with the liquid. Stir gently until combined. The mixture should be wet, so don?t worry if it seems loose. If it?s not a wet mixture or if you see dry spots in the flour, drizzle in more milk, 1 Tablespoon at a time, to moisten the dough. Cover the bowl and refrigerate overnight.

On prep day 2 - roll and fold, then back in the fridge:

Flour your work surface and turn out the dough. It will still be sticky. Flour the top of the dough, then pat it into a rough square. Using a rolling pin, roll the dough to about 18 inches square, though the shape doesn't matter so much. The point is to flatten the bits of butter that will make the buttery, flaky layers, but you don?t want the butter to soften so much that it starts to mix with the flour, so work as quickly as possible. Flour your work surface and the top of the dough as needed to keep the dough from sticking.

Take the left third of the dough and fold it over the middle, then fold the right side over the middle, like you would fold a letter. Use a dough scraper under the dough to help lift it and fold it over. It?s fine ...


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Source of news: 37 cooks
Source of publication: 03-02-2015 00:09
visto: 16

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