Well. Look who’s back!
I know it has been quiet here for a couple of weeks, but I just came back from a well deserved vacation. I was in Japan y’all! And now Japan has officially become one of my favorite places in the world. It was very hard getting me to leave.
If you have been following my Instagram account, you have clearly seen how well I have been eating there. And I didn’t post nearly all of the delicious food I ate there. You wouldn’t know it, but the bakeries in Japan rival the ones you will find in France. Seriously. I feel like people from Japan are masters at imitation. Just step into a bakery there and you will know!
But now, back in Toronto where I’m hard pressed to find a decent bakery, I will need make my own breads and pastries at home. Starting with my first ever hand pie recipe.
Usually I am far too lazy to make my own dough. I have actually made a similar recipe to this, but with raspberries and cream cheese… and using pre-made crescent rolls. But after my experience at different bakeries in Japan.. well, I just can’t go back to the crescent rolls.
Not yet anyways.
These hand pies were literally gone by the end of the day.. which means that me and my boyfriend downed a dozen of these hand pies in under 24 hours. So much for detoxing after a long holiday of eating all of the food!
Oh well. Totally worth it!
Delicious strawberry hand pies made from scratch, and bursting with strawberries! These make the perfect dessert or grab-and-go breakfast.
- 3 cups all-purpose flour
- 1 tsp salt
- 2 Tbsp granulated sugar
- 1/3 cup vegetable shortening
- 3/4 cup cold butter, cut into small pieces
- 9 Tbsp cold water
- 3 cups fresh strawberries, diced
- 4 Tbsp granulated sugar
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
- 1 large egg
- 1 Tbsp water
- Coarse sugar
Make the crust: In a food processor, pulse together the flour, salt and sugar. Add in the shortening and butter, and pulse together until the mixture looks like coarse meal. Add in the water, and mix in your food processor until it resembles dough.
Remove the dough from the food processor, place on a plate and form into a ball. Cover with plastic wrap, and place in the refrigerator for around 30 minutes.
In a medium bowl, mix together the strawberries, white sugar, cornstarch and vanilla. Set aside.
Remove the dough from the fridge, and cut the dough in half. Roll out one half of the dough on a well floured surface, around 1/8 inch thick. Using a 6 inch cookie cutter (or a bowl with a diameter of 6 inches), cut the dough into circles. Repeat with the remaining half of the dough. Form a ball with any leftover dough, roll out and cut again. Repeat until you have used as much dough as possible.
Preheat the oven to 400˚F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a small bowl, mix together the egg and water. Lightly brush the egg mixture along the edges of each pie dough round. Place about 2-3 Tablespoons of the strawberry filling into each round. Fold the opposite side of the dough round over, forming a half circle. Using a fork, gently press the edges down to seal, they pierce the top of each pie to allow steam to escape.
Brush the tops of each pie with the egg mixture, then sprinkle the top of each pie with coarse sugar.
Place the pies on the prepared baking sheets and bake in the preheated oven for 20-30 minutes, or until pies are golden brown. Transfer pies to a wire rack to cool slightly before serving. Best served warm.
Total time does not include chilling time.