Cranberry Pecan Hand Pies

I'm a little late in writing this post-thanksgiving recipe but with Christmas around the corner why not make these festive little delights for your family and friends, don't forget to save a couple for yourself. I hope you enjoy these a much as we did!

Between the traditional gluttony of Thanksgiving and not wanting to be the hostess who runs out of anything, I made way to much food. Like so much that I was able to send my parents home with enough for 2 more dinners. I always make my cranberry sauce from scratch because it's easy and tastes way better.  I couldn't bare the thought of letting any of this deliciousness go to waste and I also had leftover homemade pie dough in the fridge and my husband is a sucker for sweet, tart desserts. Ok, fine, to be fair I am too. My house smelled amazing while these puppies were bubbling away in the oven. They were such a big hit with my family they requested a second batch! If you don't care for cranberry you can use whatever filling you like, Apple & Salted Caramel or Blueberry with Lemon Zest, what I'm getting at here is the skies the limit. I think next time i'm going to try something savory. I hope you enjoy these a much as we did!

What you will need...
Food Processor

2 large baking sheets
Parchment Paper
Rolling Pin
Large Tree Cookie Cutout
Makes 8 to 10 hand pies

2 3/4 Cups All Purpose Flour plus more for dusting
Teaspoon Salt
1 Tablespoon Sugar
1/2 Teaspoon Cinnamon
2 Sticks Cold Unsalted Butter cubed
1/2 cup Ice Water
1 Large Egg for egg wash
Raw Sugar for sprinkling
1/2 cup finely chopped Pecans and Walnuts
Homemade Whole Cranberry Sauce
I like this recipe with orange zest

To make the dough...
Place properly measured flour, scoop into measuring cup then level off or use a digital scale, into food processor along with salt, sugar and cinnamon. Pulse a few times to incorporate. Add cubed butter and pulse few more times, just so the butter is in nickel to quarter sized pieces. This will give you a puffy, flaky pastry dough! Add ice water a table spoon at a time just until dough comes together. Separate into 2 dough balls, wrap in plastic and place in the fridge for at least 2 hours, can be made up to 2 days in advance.

Preheat oven to 400 degrees. Take 1 dough ball out of the fridge, leave the other to stay nice and cold until you need it. Roll out on to a lightly floured surface until about 1/8th of an inch thick, cut into desired shape, roll out remaining until you have used all the dough. Brush edges with egg wash and fill will cranberry sauce leaving a 3/4 inch from the edges. Top with nuts and then place the other side of dough on top and used fork to seal edges. Poke a few holes in top to vent. Brush with egg wash and top with sprinkled Raw sugar. Place on parchment lined baking sheet about an inch apart. Decrease temperature to 375 degrees and bake for 20-22 min, rotating sheets half way through baking, until golden brown.

Tanya YoungmanComment