Mini hand pies, those delightful pocket-sized pastries, have carved out a special place in the world of comfort food and portable indulgence. These little parcels of goodness are a testament to the creativity and versatility that can be achieved with pastry, whether sweet or savory. They embody the perfect blend of flaky, golden crusts and mouthwatering fillings that beckon with every bite, making them a universally loved snack or dessert option. In this culinary adventure, we’ll embark on a journey to discover the charming world of mini hand pies, exploring their history, the endless variety of fillings, and the sheer joy that comes from holding a warm, perfectly-sized pastry in your hand. Get ready to savor the simplicity and deliciousness of these small wonders that pack a big punch in flavor and convenience.
Ingredients
- Palm All-Purpose Shortening
- PMF Apple Pastry Filling
- PMF Cake Mix
- PMF Blueberry Filling
- Ground Cinnamon
Directions
- SCALE AND MIX:
- Mix 18 LB unbleached pastry flour (at 60°F) and 8 oz. milk powder for 2 minutes on low speed. Gradually add 9 LB All Purpose Palm Shortening (at 55-60°F) and cut in small pieces until the mixture forms and crumbles the size of small peas.
- Dissolve 8 oz. sugar and 4 oz. salt into 8 LB ice cold water (make sure water does not contain any ice chips). Use your scale to weigh all of your ingredients, including the liquids.
- Slowly add salted water to the mixture. Mix only until water is absorbed. Do not over-mix. The mixture should not be a paste. Place pie dough on pan and place in cooler for at least 6 hours or in freezer if storing longer.
- Prepare Streusel by combining 4 LB PMF Cake and 1 LB butter or margarine on low speed. Mix until the mixture forms small peas
- Makeup:
- Remove dough from the cooler and let it sit until it reaches room temperature. Roll out dough ¼” thick.
- Mini Blueberry Pies: Cut an equal amount of 3” and 4” circles from the rolled-out dough. Press the 4” circles into the bottom of a 3” pie tin. Fill the pie tin shell with 4 oz. PMF Blueberry Filling. Brush the rim with egg wash. Cut a hole in the middle of the 3” circle and place that circle on top of the filled pie shell. Egg wash and sprinkle with crystal sugar.
- Mini Apple Streusel Pies: Cut 4” circles from the rolled-out dough. Press the 4” circles into the bottom of a 3” pie tin. Fill the pie tin shell with 4 oz. PMF Apple Pastry Filling. Coat the edges with streusel (see above)
- BAKE: Bake at 400°F in a convection oven for approx. 15-18 minutes