Ginger Lemon Hand Pies
Aug 3, 2021 21:08:04 GMT -5
Post by maybetoday on Aug 3, 2021 21:08:04 GMT -5
GINGER LEMON HAND PIES
yield ABOUT 20 HAND PIES
prep time 40 MINUTES
cook time 18 MINUTES
additional time 4 HOURS
total time 4 HOURS 58 MINUTES
INGREDIENTS
FOR THE LEMON CURD:
2 tablespoons lemon zest
1 cup (236ml) fresh lemon juice (about 6 medium lemons)
1/2 cup (113g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 tablespoon crystallized ginger, finely chopped
FOR THE PIE CRUST:
2 & 1/2 cups (300g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (226g) cold unsalted butter, cut into 1/2-inch cubes
6 to 8 tablespoons cold water
FOR ASSEMBLING THE PIES:
1 large egg
1 tablespoon water
sanding sugar, for garnish
INSTRUCTIONS
TO MAKE THE LEMON CURD:
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until blended after each addition.
Reduce mixer speed to low. Gradually add the lemon juice, mixing just until blended. Stir in the lemon zest and ginger. The mixture will look curdled.
Place the mixture in a heavy saucepan. Cook over medium-low to medium heat, whisking constantly. Cook until the mixture thickens and coats the back of a spoon. This should take 15 to 20 minutes.
Transfer the mixture to a bowl. Cover with plastic wrap, placing the wrap directly onto the surface of the lemon curd. Chill at least 4 hours.
TO MAKE THE PIE CRUST:
Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
Add 2 tablespoons of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
Divide the dough into two equal portions and shape each into a disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours.
TO ASSEMBLE THE PIES:
Preheat oven to 400°F. Line baking sheets with parchment paper or silicone liners.
Lightly flour a work surface. Roll out one of the discs of dough to about 1/8-inch thick.
Cut the dough into 3 & 1/2-inch rounds. Gather and re-roll the dough once, and cut more rounds.
Combine the egg and water to make an egg wash. Lightly brush the edges of each dough round with the egg wash.
Spread about 1 & 1/2 to 2 teaspoons of the lemon curd onto one half of each dough round, leaving about a 1/4 inch margin around the edges.
Fold over each dough round to form a half circle. Press the edges together. Then use a fork to seal the edges.
Brush the tops of each pie with egg wash. (You won't use all of the egg wash.) Sprinkle the top of each pie with a pinch or two of sanding sugar. Place the pies on the prepared pans, leaving an inch or two between each pie.
Bake 15 to 18 minutes, or until the pies are golden brown. Cool on the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Repeat with the remaining dough and filling.
NOTES
Leftover lemon curd can be stored refrigerated up to 2 weeks in an airtight container.
link
yield ABOUT 20 HAND PIES
prep time 40 MINUTES
cook time 18 MINUTES
additional time 4 HOURS
total time 4 HOURS 58 MINUTES
INGREDIENTS
FOR THE LEMON CURD:
2 tablespoons lemon zest
1 cup (236ml) fresh lemon juice (about 6 medium lemons)
1/2 cup (113g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 tablespoon crystallized ginger, finely chopped
FOR THE PIE CRUST:
2 & 1/2 cups (300g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (226g) cold unsalted butter, cut into 1/2-inch cubes
6 to 8 tablespoons cold water
FOR ASSEMBLING THE PIES:
1 large egg
1 tablespoon water
sanding sugar, for garnish
INSTRUCTIONS
TO MAKE THE LEMON CURD:
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until blended after each addition.
Reduce mixer speed to low. Gradually add the lemon juice, mixing just until blended. Stir in the lemon zest and ginger. The mixture will look curdled.
Place the mixture in a heavy saucepan. Cook over medium-low to medium heat, whisking constantly. Cook until the mixture thickens and coats the back of a spoon. This should take 15 to 20 minutes.
Transfer the mixture to a bowl. Cover with plastic wrap, placing the wrap directly onto the surface of the lemon curd. Chill at least 4 hours.
TO MAKE THE PIE CRUST:
Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
Add 2 tablespoons of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
Divide the dough into two equal portions and shape each into a disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours.
TO ASSEMBLE THE PIES:
Preheat oven to 400°F. Line baking sheets with parchment paper or silicone liners.
Lightly flour a work surface. Roll out one of the discs of dough to about 1/8-inch thick.
Cut the dough into 3 & 1/2-inch rounds. Gather and re-roll the dough once, and cut more rounds.
Combine the egg and water to make an egg wash. Lightly brush the edges of each dough round with the egg wash.
Spread about 1 & 1/2 to 2 teaspoons of the lemon curd onto one half of each dough round, leaving about a 1/4 inch margin around the edges.
Fold over each dough round to form a half circle. Press the edges together. Then use a fork to seal the edges.
Brush the tops of each pie with egg wash. (You won't use all of the egg wash.) Sprinkle the top of each pie with a pinch or two of sanding sugar. Place the pies on the prepared pans, leaving an inch or two between each pie.
Bake 15 to 18 minutes, or until the pies are golden brown. Cool on the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Repeat with the remaining dough and filling.
NOTES
Leftover lemon curd can be stored refrigerated up to 2 weeks in an airtight container.
link