Raspberry-Nectarine Hand Pies
Yield: 12 small pies
- 2 1/2 cups all-purpose flour Add to list
- 1 teaspoon sugar Add to list
- 1/2 teaspoon salt Add to list
- 1 cup cold unsalted butter, cut into 1/2-inch cubes Add to list
- 5 to 7 tablespoons ice water Add to list
- 1 cup raspberries Add to list
- 1 cup sliced nectarines Add to list
- 3 tablespoons sugar, divided Add to list
- 1 tablespoon cornstarch Add to list
- 1/4 teaspoon cardamom Add to list
- Pinch of salt Add to list
- 2 tablespoons milk Add to list
Combine together flour, 1 teaspoon sugar and 1/2 teaspoon salt in a bowl or food processor. Cut in butter until it resembles coarse meal with some pea-size lumps. Drizzle in 5 tablespoons ice water and gently mix until incorporated. Squeeze a small handful of dough: If it doesn't hold, add more ice water 1/2 tablespoon at a time, stirring or pulsing until incorporated. Be careful not to overwork dough.
Turn out dough onto a clean work surface. Divide in half and place each half on a piece of plastic wrap. Shape into flattened rectangles, wrap and refrigerate for at least 1 hour.
Preheat oven to 400° F.
Mix together fruit, 1 tablespoon sugar, cornstarch, cardamom and pinch of salt in a bowl; set aside.
On a lightly floured work surface, roll out one piece of dough to a 15-by-10-inch rectangle. Cut into six 5-inch squares. Place a heaping tablespoon of fruit filling in the center of the square. Moisten edges with milk and fold into a triangle, using a fork to press and seal the edges. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling to make 12 triangles total.
Brush triangles with milk and sprinkle with remaining 2 tablespoons sugar. Use a knife or scissors to snip the center of each triangle to allow steam to escape.
Bake until crusts are golden and filling is bubbling, 20 to 25 minutes. Serve warm.
Each serving: 260 cal, 16g fat (10g sat), 40mg chol, 150mg sodium, 28g carb, 2g fiber, 3g protein
Recipe by, PCC Chef