Roasted Strawberry Hand Pies

Directions Print

Roasted Strawberry Filling

1. Preheat oven to 425°F.
2. In a large shallow baking dish (preferably metal as it will help caramelize the fruit slightly), toss together strawberries, ½ cup (100 grams) sugar, lemon zest and juice, and salt.
3. Roast strawberries for 10 to 15 minutes before stirring. Taste and assess the amount of liquid released and begin to determine natural sweetness and pectin release.
4. Add remaining sugar in ¼-cup (SO-gram) increments until flavor is correct, roasting between each addition.
5. Continue to cook and stir fruit until it jams slightly, 30 to 40 minutes. It will thicken as it cools. Refrigerate before using.

Dough

1. Turn thawed pie dough out onto floured surface and roll to ½-inch thickness.
2. Using a 4½-inch round cutter, cut dough, rerolling scraps (only once).
3. Place rounds between sheets of parchment paper and refrigerate for 5 to 7 minutes.
4. Line a baking sheet with parchment paper.
5. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash.
6. Place 1½ tablespoons Roasted Strawberry Filling in center of each round. Fold dough over filling, and press edges to seal. Trim edges with a fluted pastry cutter. Place on prepared pan, and freeze.
7. Preheat oven to 450°F. Brush frozen hand pies with egg wash, and garnish with coarse sugar, if desired.
8. Make small vents in top of dough to release steam. Bake until golden brown, 15 to 18 minutes; serve warm.
9. Best served right from the oven, but good for up to 3 days. To refresh, pop them in the oven for 5 minutes on 350°F and enjoy!