Strawberry Hand Pies

Ingredients

• 312 g (2 1/2 cups) all-purpose flour or pastry flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 225 g (1 cup) butter, cold
• 120 g (1/2 cup) natural yogurt, cold (see notes for substitutions)
• Ice-water as needed
• 340 g (12oz) chopped strawberries, fresh or frozen
• 50 g (1/4 cup) granulated sugar
• 2 Tablespoons cornstarch
• 1 Tablespoon lemon juice
• 1/2 Tablespoon lemon zest
• 1/8 teaspoon salt
• Large egg + 1 Tablespoon water, whisked
• Coarse sugar

Instructions

1. 1

   Mix flour, sugar, and salt in a large...: Mix flour, sugar, and salt in a large bowl or the bowl of a food processor. Add the cold butter cubes to the flour and use a pastry cutter or pulse the food processor to cut the butter into small pieces until the mixture resembles coarse bread crumbs with pea-sized pieces of butter in there too.

2. 2

   Add the yogurt to the bowl and stir...: Add the yogurt to the bowl and stir until the dough comes together. Use a fork or your hands to combine the dough into a shaggy ball, and add in as much chilled water as needed, ½ a tablespoon at a time. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water. If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.

3. 3

   Roll the dough into a 10-inch/25cm rectangle on...: Roll the dough into a 10-inch/25cm rectangle on a floured surface, fold it into thirds like a pamphlet, and turn it a quarter turn. Repeat this roll and fold process once more. Cut the dough into two pieces and gently shape each into a round.

4. 4

   Wrap the dough rounds in cling film and...: Wrap the dough rounds in cling film and chill them in the fridge for around 2 hours or overnight.

5. 5

   Add the strawberries, cornstarch, sugar, lemon juice, and...: Add the strawberries, cornstarch, sugar, lemon juice, and salt to a medium saucepan over low heat. Keep stirring until the strawberries begin to break down.

6. 6

   Once they have broken down more and released...: Once they have broken down more and released their juices, turn the heat to medium and let the mixture come to a boil. Once boiling, boil for around 2 minutes, stirring the whole time. It will thicken and become jelly-like.

7. 7

   Remove it from the heat, scrape it into...: Remove it from the heat, scrape it into a bowl, and let it cool to room temperature. Cover it and place it in the fridge until it's needed. It's much easier to fill the pies when the filling is cold.

8. 8

   Roll half the refrigerated pie dough on a...: Roll half the refrigerated pie dough on a lightly floured surface until it's about ¼ inch (6mm) thick. Cut out pastry rounds using a 3-inch/7.5cm round cookie cutter. You can reuse the excess dough scraps left after cutting to roll more rounds.

9. 9

   Stack the scraps on each other to keep...: Stack the scraps on each other to keep the layers, then roll them out again. Repeat with the second half of pie dough.

10. 10

    Take a dough round and brush the edges...: Take a dough round and brush the edges with egg wash.

11. 11

    Place a tablespoon of the cold strawberry mixture...: Place a tablespoon of the cold strawberry mixture into the center, then cover with another dough round. Press it down around the edges with your fingertips.

12. 12

    Next, press around the edges of the pastry...: Next, press around the edges of the pastry with the tines of a fork to seal it properly. Repeat with the remaining dough rounds.

13. 13

    Use a pastry brush to brush the tops...: Use a pastry brush to brush the tops of each pie with egg wash. Use a knife to slit the tops of the hand pies a few times to allow steam to escape.

14. 14

    Sprinkle coarse sugar on top of each pie....: Sprinkle coarse sugar on top of each pie. Place them onto a parchment paper-lined baking sheet.

15. 15

    Place the pies in the refrigerator while you preheat...: Place the pies in the refrigerator while you preheat the oven to 400°F (200°C).

16. 16

    Bake the pies for approximately 20-24 minutes until...: Bake the pies for approximately 20-24 minutes until puffed and deep golden brown. After baking, let them cool to room temperature or slightly warm before serving.