Ingredients: |
Ingredients: 4 ozs light cream cheese at room temperature (yes light will definitely do)
1 stick room temperature butter
1 1/4 - 1 1/2 cups plain flour
pinch of salt
Filling
1 cup strawberries
1/4 cup white sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch mixed with 1.5 tablespoons cold water
1 egg, whisked
1 tablespoon icing or confectioners sugar (optional)
Optional flavors: make these with apples, peaches or whatever fresh or frozen fruit you have a surplus of! This is also wonderful with savory fillings.
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Directions: |
Directions:Step 1 - Place cream cheese, butter and 1 1/4 cups of plain flour into a food processor and pulse until it becomes fine crumbs and starts to come together. Knead it to form a dough- there should be enough butter and cream cheese in there to have it come together but add a little more of the flour if you need it; I usually need to add another 2 tablespoons or so. Roll into a ball and press into a circle -as flat as you can get it to make rolling it easier, and cover with cling wrap and place in the refrigerator for 45-60 minutes.
Step 2 - Meanwhile, make the strawberry filling because you will want it to cool before filling the pies. Wash the strawberries and hull them and chop them into small, even-ish sized pieces. In a saucepan on medium heat, add the strawberries and white sugar and simmer-you shouldn't need any extra liquid as the strawberries release plenty but just stir it to make sure that the sugar doesn't catch on the bottom of the pan. Simmer for about 15 minutes until the strawberries are soft. Then remove from heat and add the vanilla and cinnamon. Then while the mixture is still hot but not boiling, add the cornstarch and cold water mixture stirring to thicken it (you don't want to do this while it is boiling as the cornstarch splits and doesn't thicken it properly). Allow to cool.
Step 3 - When the pastry is ready, preheat the oven to 350F and line a baking tray with parchment. Remove the pastry from the fridge and flour a clean surface and rolling pin. Roll out the pastry quite thinly and cut using a 5” round pastry cutter that has been dipped in flour. Fill each pie with a tablespoon of cooled filling and pinch to seal up the sides.
Step 4 - Brush the egg over the tops of the pies and bake for 20-25 minutes until golden. Dust with icing sugar. |
This recipe for Sweet Lil Strawberry Hand Pies (Not Quite Nigella) is from