Strawberry hand pies

Name: Strawberry hand pies
Yield: 6 servings
Cuisine: French
Ingredients: 2½ cups flour; 1 tsp kosher salt; 1 tbsp granulated sugar; 8 oz unsalted butter, cubed and very cold; 3 - 4 tbsp water, iced; 3 cups strawberries, sliced; ¼ cups granulated sugar; water, enough to cover the strawberries; 2 tbsp corn starch; 2 tbsp water; ½ tsp red wine vinegar; 3 oz Castello® Aged havarti; 1 egg; 1 tbsp heavy cream; turbinado sugar, for sprinkling

6 servings

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Ingredients

Pate Brisee

2½ cups flour
1 tsp kosher salt
1 tbsp granulated sugar
8 oz unsalted butter, cubed and very cold
3 - 4 tbsp water, iced

Filling

3 cups strawberries, sliced
¼ cups granulated sugar
water, enough to cover the strawberries
2 tbsp corn starch
2 tbsp water
½ tsp red wine vinegar
3 oz Castello® Aged havarti

Egg wash

1 egg
1 tbsp heavy cream
turbinado sugar, for sprinkling

Preparation

Preparation Pate Brisee

1. In a stand mixer fitted with a paddle attachment, mix the flour, salt, and sugar until combined. Add the cubed, cold butter and mix on low until the mixture resembles coarse cornmeal, with just a few pea-size pieces remaining.

2. Slowly pour in the ice water one tablespoon at a time, being careful not to add in any ice. Pulse until the dough is crumbly but holds together when squeezed.

3. Turn the mixture out onto a work surface and quickly (so as not to melt the butter) form the dough into a 3/4-inch disk. Wrap tightly in plastic wrap and refrigerate overnight.

Filling

4. For the filling: In a medium-sized pot, add the strawberries, sugar and cover with water. Bring to a boil and allow to simmer for 45 minutes to an hour.

5. While the mixture continues to simmer, prepare the slurry by combining the cornstarch and water in a small bowl. Stir until the starch is completely dissolved and the mixture resembles milk. Turn the flame off, add the cornstarch slurry and stir until completely combined.

6. Bring to a roaring boil and stir continuously for 1 minute. Remove from heat and allow to cool.

Egg wash

7. For the egg wash: Whisk together the egg and heavy cream in a small bowl. Run through a sieve.

Assembly

8. Preheat oven to 375°F.

9. Using a fork, prick holes in 6 of the rounds. These will be the bottom of the hand pies. One at a time, brush the bottom cutouts with egg wash, top with a slice of Castello® Aged Havarti and heap on a tablespoon of the strawberry mixture.

10. Gently place the top layer of dough over the filling, pressing down with fingers to create a seal. Press a fork into the outside edges.

11. Place the pies on a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with turbinado sugar. Bake at 375°F for 40 minutes or until golden brown. Allow to cool slightly before serving.