I’ve been playing around with a new pastry dough, and
figured I’d use it as an excuse for a little demo on turnovers, or “hand pies”
as the hipsters are calling them.
I’ll unveil the new “buttercrust” dough next
week, but this particular video is not about the pastry, or the filling, it’s
about the fairly basic method for folding and crimping one of these up.
As you’ll see, it’s not exactly a complicated procedure. In
fact, I can’t imagine your aunt is going to be too thrilled to know that you’ll
be able to now match her crimp for crimp. Once you have the outside down, what
goes inside should be the least of your worries.
fact, I can’t imagine your aunt is going to be too thrilled to know that you’ll
be able to now match her crimp for crimp. Once you have the outside down, what
goes inside should be the least of your worries.
I went for a very soft, apple-saucy, jam-like filling, which
turned out very well, but literally any of your favorite pie fillings, both
sweet and savory, will work. If you do make an apple version, and want to
really blow some minds, top your filling with a thin slice of sharp cheddar.
It’s special. I hope you give this easy technique a try soon. Enjoy!
turned out very well, but literally any of your favorite pie fillings, both
sweet and savory, will work. If you do make an apple version, and want to
really blow some minds, top your filling with a thin slice of sharp cheddar.
It’s special. I hope you give this easy technique a try soon. Enjoy!
For 4 Apple Hand Pies:
about 1 pound pie dough, divided into 4
egg wash (1 egg beaten with 2 tsp milk)
granulated sugar as needed
For the apple filling:
2 tbsp butter, browned
2 or 3 green apples
1/4 tsp salt
1/4 cup white sugar
2 tbsp brown sugar
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