Fruity Hand Pies

Directions

1. On a floured surface, roll out each disk of dough into a 10-inch square, each about 1/8-inch thick. Using a 5-inch round cookie cutter, cut out 4 rounds from each piece of dough. Transfer to a baking sheet (it’s OK if they overlap slightly), cover and refrigerate for 10 minutes.

2. Remove dough from the refrigerator and using a pastry brush, wash the edges of each round with the egg wash. Spoon 1/4 cup berry filling into the center of each disk, leaving a 1-inch border around the edge.

3. Working with one disk at a time, gently fold each round of dough over the filling in half to make a half moon and press the edges together with your fingers. If any of the filling oozes out of the sides, use a paper towel to wipe it off and make sure the hand pie seals cleanly. Using a fork, crimp the rounded edge of each hand pie.

4. Cover the hand pies with plastic wrap and refrigerate for 30 minutes to set the crusts.

5. When ready to bake, position a rack in the middle of the oven and heat the oven to 425 degrees.

6. Remove the hand pies from the refrigerator and brush the tops with the remaining egg wash. Using a paring knife or sharp kitchen scissors, cut 3 small slits in the top of each hand pie to create steam vents.

7. Bake for 20 to 25 minutes, until the hand pies are golden, and the filling is bubbly. Let cool for 10 minutes, then serve warm.

8. The hand pies can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days.

From Shawnie's class “Summer Cooking with the Kids” (also taught in Day 5 - Plating, Creativity & Teamwork: The Final Challenge)