Fruit Jam Hand Pies Using Pastry Scraps

Pastry scraps are to be coveted. If they will not be used in a day or two or if there are not enough, put them in a plastic bag and pop into the freezer. As time passes, additional fresh snippets can be placed with the frozen ones.  Of course, store-bought pastry can be used instead for these hand pies. 

Where did these particular pastry scraps come from? From the gorgeous chicken pot pie which is once again gracing our menu! During the lockdown, The Calm One, the official shopper chez nous, would venture forth with the attestation printed off the government's website stating which grocery store he was going to, therefore not being able to pop into several stores as is his normal food-shopping routine. So the shop where he bought our chickens didn't get a visit until recently.

Preheat oven to 220 degrees C/425 degrees F. Remember to keep one half of the rounds free of jam to top the other half that are dolloped with jam. In my case, I had twenty circles and ended up with ten hand pies. Once the pastry is rolled out and cut (I used a 7 cm/3 inch cookie cutter but a glass would be fine also) . . .

. . . one has to choose which jam (1/2 to 1 tsp) to plop onto the pastry circles.

We love variety so there's blackberry . . .

. . . and peach . . .

. . . last but not least, raspberry.

If less puffy pastries are preferred then thoroughly prick the circles with a fork before baking for around fifteen minutes or until they are golden brown. Dust with powdered sugar while they are still hot.

Some like when the hand pies ooze.

Others don't. If in that group then before assembling the circles, dab cold water around their edges. Seal firmly. Also put just a tiny amount of jam! To ensure portion control, I place them in a single layer in a shallow plastic container and freeze. It takes about an hour for them to defrost. I love having mine with a piece of dark chocolate and a cup of mint-flavoured green tea.

À la prochaine!