Mini Strawberry Hand Pies Food

MINI STRAWBERRY HAND PIES

Steps:

• 1. Preheat oven to 425 degrees. Line a large baking sheet with parchment.
• 2. Cut pie crust into 7 4 inch circles. Place 1½ tsps. of strawberry butter in the center of each circle. Moisten edge of the circle and fold over. Crimp edges with the tines of a fork. Place on prepared baking sheet.
• 3. Mix egg yolk with 1 tsp. water. Brush over pies. Sprinkle with sugar. Cut a small slit in each pie to vent, or cut tiny crows feet. Bake for approximately 10 minutes or until golden brown and filling is bubbly.
• 4. Slow Cooker Strawberry Butter
• 5. Put strawberries into a slow cooker. Cook on high approximately 2 hours. With a spoon, break the berries apart if they are still intact. Stir in sugar. Cook on high another 2 hours, stirring occasionally. Refrigerate

MINI STRAWBERRY HAND PIES

Steps:

• Bring pie crust to room temperature. Place strawberries in a bowl and sprinkle with sugar. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Roll out pie crust. Use a 4-inch pastry cutter to cut out 6 rounds.
• Divide strawberries equally amongst the 6 rounds. Wet fingers with water and run them along the edges of each round. Fold rounds in half and press edges together using the tines of a fork until sealed. Transfer to the prepared baking sheet. Brush with beaten egg and cut a small slit in each pie.
• Bake in the preheated oven until lightly browned, 20 to 25 minutes.

STRAWBERRY HAND PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine strawberries, sugar, cornstarch, and vanilla extract in a bowl; set aside and let the strawberries macerate.
• Lay the 2 pie crusts on a large floured work surface. Roll the crusts out to about 12 inches, and using a knife or pizza cutter, cut 4 sides of the circles to form 2 squares. Cut each square into three equal rectangles so you have a total of 6 rectangles. Using a slotted spoon, place 2 tablespoons of the strawberry mixture on one half of the long ends of the rectangle, but don't spread all the way to the edge.
• Brush beaten egg around the sides of the strips, and then fold the dry end over the strawberry mixture end. Using a fork, gently press the edges together to seal really well, and cut a couple slits in the top of each pie to allow steam to escape.
• Brush the tops of the hand pies with the remaining egg and set hand pies onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove the pies to a wire rack to cool and dust with confectioners' sugar, if using. Serve warm or at room temperature.

MINI STRAWBERRY PIES

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• On a lightly floured surface, roll out each sheet of puff pastry to flatten slightly and lengthen to be about 10-by-12-inches. By hand, cut 5 strawberry shapes with a paring knife from each sheet. They should be about 3 1/2 inches at the widest (top portion), and about 3 inches long. Reserve the scrap pieces of dough off to the side.
• Transfer the dough to the prepared baking sheets. Poke holes in the center portion of the dough with a fork (don't dock the outer 1/2 inch all the way around).
• In a medium bowl, stir the sugar, cornstarch and nutmeg together to combine. Add the strawberries, and toss well until they are evenly coated.
• Arrange the strawberries in the center portion of the dough, overlapping to fit as many as you comfortably can while keeping them in an even, fairly flat layer. Leave the outer 1/2 inch of dough around the outside edge uncovered.
• In a small bowl, whisk the egg and water to combine. Use the tip of a paring knife to cut pieces from the remaining scrap dough to emulate the tops of the strawberries. Don't worry if they're all different-so are real strawberries! Use a small amount of the egg wash to attach the stems to the top portion of each pastry, overlapping a portion of the strawberries.
• Brush the egg wash on all of the exposed crust and garnish generously with sparkling or sanding sugar.
• Bake until the strawberries are tender and the crust is deeply golden brown, 13 to 15 minutes. Cool at least 10 minutes before serving.