Next in our stone fruit series are these cute hand pies made with ripe , sweet plums. This one was a hit with my daughter, probably because they were small and therefore easy for little hands to hold- its a bonus that they’re sweet and crumbly (toddlers seem to love making a mess with crumbly things!). The pastry is so simple to make and is taken off a recipe from Bon Appétit , the filling is a thick plum jam with a hint of cinnamon. Just remember to start with ripe plums.
Makes 8 hand pies
For the pastry
For the filling
2 cups ripe plums, stones removed and sliced
1 Cinnamon stick
Pinch of salt
1/4 cup sugar
1/4 cup water
Pastry cutter of any shape (we used one that is of 5 cm diameter)
Pastry brush (for egg wash)
First make the pastry dough. Mix the flour, salt and sugar in a bowl. Then add the cubed butter, rubbing it in with the tips of your fingers until you get a coarse , breadcrumb like texture.
Don’t work the dough too much, just enough to get that desired texture. Then add the ice water slowly and form the dough into a ball. Flatten it into a square shape, then wrap it in clingfilm and leave it in the fridge to firm up for 2 hours.
While waiting, make the filling. Melt the butter in a saucepan, add the plums , sugar, salt, cinnamon stick and water. Stir to combine all the ingredients.
Cook the plums until they completely soften , melt and become a jam. This could take about 30 minutes over low heat. Keep stirring, especially towards the end so the jam doesn’t stick to the pan.
Once the filling is ready, take it off the heat and let it cool. Line a baking sheet with greaseproof paper.
When the pastry is ready, take it out of the fridge and place it on a floured surface. Preheat your oven to 180 degrees celsius. Dust your hands and your rolling pin with flour too. Roll out the dough to a thickness of about 1.5 cm. Then using a cutter of your liking, cut out as many shapes as you can. Re-roll the leftover dough and do the same.
Lightly brush the cut-outs with the egg wash, this will help to ensure the filling doesn’t soak through the pastry. Place half a tablespoon of filling in the middle of one cut-out , then place another cut out on the top- egg washed side down. Repeat with the rest. You now have your pies.
Using a fork, press down the edges of each hand pie to seal them. Using a small sharp knife, make 2 small vertical cuts on the top of each pie. Then lightly egg wash the tops of each hand pie as well.
Bake in the oven for about 15 -20 minutes until the pies are golden.
x Anu & Suba