Ginger Pear Hand Pies
Equipment
- 2 Large sheet trays
Ingredients
For the pastry
- 3 cups All-purpose flour
- 1/4 cup Turbinado sugar
- 1 1/2 tsp Sea salt
- 12 oz Butter, cubed & cold
- 1/3 cup Crisco shortening – very cold
- 6-7 tbsp Water – Ice cold
For the pear filling
- 2 tbsp Butter unsalted
- 5 cups Fresh pears peeled, cored and diced
- 1/2 cup Soft brown sugar – packed
- 1 tsp Ginger – minced
- 1/2 tsp Vanilla extract
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger – ground
- 1/8 tsp Cloves – ground
- Heavy cream
- Turbinado sugar Brush with a little heavy cream and sprinkle with
Instructions
For the pastry
- In a food processor fitted with a metal blade, pulse together the flour, sugar, and salt until well-combined.
- Add the butter and shortening to the flour mixture and pulse a few times until the mixture has the texture of large crumbs.
- Add the ice water, a tablespoon or two at a time, and pulse to combine, until the dough is evenly moistened.
- To test if the dough is ready, pinch a bit of dough together between two fingers. The dough should stick together. If the dough seems dry, add a few more teaspoons of water and pulse again.
- Transfer the dough to a clean, floured work surface, and divide the dough in half. Roll each half of dough into a ball, then pat into a round, disk, and wrap tightly in cling film. Refrigerate for at least an hour before you begin rolling out.
For the filling
- Heat a skillet over medium-heat. Add the butter, chopped pears, brown sugar, minced ginger, vanilla extract, and spices to the pan and stir to combine.
- Cook until the butter is melted and the pears are just soft, but not mushy, about 2 minutes.
- Remove from the heat, and transfer the pear filling to a bowl to cool. Set aside until at room temperature.
Assembly and baking
- Preheat the oven to 375℉. Line two sheet pans with parchment paper and set aside.
- Take one of the dough disks and roll out on a sheet of floured parchment paper until about 1/8" thick. Cut out 5 inch circles with a saucer or large round cutter. You should get 6 circles after rerolling the scraps.
- Place the discs on the prepared sheet pan, Using a slotted spoon place a spoonful of the pear mixture in the middle of each pastry disc. The slotted spoon will reduce the amount of liquid in the mixture.
- Fold the dough in half to create 6 half moon shapes. Crimp around the edges with the back of a fork to seal. Brush the tops with the heavy cream and sprinkle with turbinado sugar chrystals. Make a couple of small cuts in the top to allow steam to escape.
- Repeat with the second dough disk for a total of twelve.
- Bake for 20 – 30 minutes until golden brown and cooked through. Cool on a rack for 10 minutes before serving.
- To serve sprinkle lightly with a little confectioners sugar. If desired you can top with a little caramel and/or vanilla ice cream.