Hand Pie season has arrived! The markets are slowly but surely filling up with beautiful fruit and that means we gotta come up with 5000 ways of eating it while it lasts, everything from preserves to pies – and of course – the latter is our favourite, right? It is a bit labour intensive, but it totally pays off!
I tried a few recipes (one dairy free) but honestly, full butter yields THE BEST dough. It’s so flaky it’s almost illegal to consume without labeling as crack. The filling for these flavour-packed beasts has mascaropone cheese for added creaminess and tangy strawberries and lime. Sorry lactose-free peeps (including me), but sometimes the answer is butter.
Get the full scoop after the jump!
Mascarpone Strawberry Lime Hand Pies
Print recipe here
Notes: Make sure you keep the dough cold at all times, if it gets too hot it won’t puff. I recommend cutting the butter in cubes, then put on a single layer on a plate and chill again before using. Pastry slabs work great as they keep the dough nice and cool.
- 2½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup chilled unsalted butter, cut into small cubes
- 1/4 – 1/2 cup ice cold water
- 1 ½ cups cut strawberries
- 2 tablespoons fresh lime juice
- 1/2 teaspoon lime zest
- 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
- 2 tablespoons agave syrup (or regular sugar)
- 1 1⁄4 cups mascarpone cheese
- 1 large egg
In a large bowl mix the flour and salt, then add chilled butter and blend using a pastry blender, food processor, or a couple of forks until mix resembles a coarse meal (work fast to keep the butter cold). A few small pieces of butter are ok (just not huge chunks). Add 1/4 of ice cold water and work the mix until it starts to come together,if needed add additional water (I added almost 1/2 cup). Blend until dough comes together, do not knead or overwork it. Cut dough in half, shape each half into a disk (roll into a ball, then gently press with your hand to flatten), cover with plastic wrap and place in the fridge for at least 2 hours (overnight works too).
While dough is chilling, get the filling ready. Place strawberries, lime juice, lime zest, agave syrup, and vanilla bean (scrape seeds off and add to the mix) in a heavy pot over medium heat. Let the whole thing simmer until strawberries release their juice and it gets “jammy”. Don’t mash it up as you want some fruit chunks in the pie. Once ready, set aside and let it cool completely.
In a small bowl mix the mascarpone cheese and the egg – I added an extra 1/2 teaspoon of vanilla and a teaspoon of sugar – but that’s up to you. Set aside.
Preheat the oven at 350F
Take chilled dough disks out of the fridge, and roll them on a lightly floured surface. You want them to be half the thickness of your pinky finger – not too thin not to thick. Using round cookie cutters or a knife, cut small circles, remember you’ll need 2 per pie (one for the bottom and the one for the top). Place half of the circles in the fridge and work with the other half.
For the top: Cut a small “x” incision on the tops so that hot air can escape (I used a piping tip to cut mine).
Now the bottom: using a scoop or spoon place a small amount of the mascarpone mix, then top with some of the strawberry/lime jam. It is important that you do small amounts (about the size of a walnut) and keep everything in the center or your pie won’t close.
Once you’ve scooped the filling, brush the edges with egg wash and top each bottom with their respective lid (the ones with the “X”) to form the hand pie. To seal it, gently press the sides with a fork (push from the outside-in so the filling stays in place). Once you’re done, repeat the process with the other half of circles. Place assembled hand pies in a tray and chill in the freezer for about 10 minutes. After this time, take them out of the freezer, brush with egg wash and sprinkle with sugar. Bake for about 25-30 min or until golden brown.
Let them cool and dig in while warm! Don’t feel guilty if you end up eating more than one