White Plum Hand Pies – These hand pies are flaky pastries with the biscuit-like structure filled with plum compote. The pies just melt in the mouth and the plum compote with spices enhances its flavor.
Hi there, Hope you are enjoying warm summer days. Last week was so crazy with many events in and around Pittsburgh. Hope you would read my post about Western PA Balloon Quest and Pittsburgh Vintage Grand Prix. If not so, please read the posts here – Balloon Quest and Grand Prix.
Hope you would have got a glimpse of my crazy week. I was unable to post any recipe post here. But then, doesn’t mean that I didn’t try any new recipe. I made few summer desserts with the fresh fruits available in the Farmers Market. I love plums and back home, those fruits are available only in the hill stations. Whenever we visit any hilly regions, we made it as a ritual to buy these plums from vendors. Appa used to buy plums and I still remember how I and my brother fought for those juicy red ones. Once I moved here, I was so happy to see these red plums every summer. Most of the times, I gobble up these fruits as such. You know, I can’t restrict myself from munching on these beauties. During my last visit to Farmer’s market, I found these White plums. I haven’t heard of these plums before and hence, I instantly bought these plums to prepare Hand pies.
These hand pies are flaky pastries with the biscuit-like structure filled with plum compote. The pies just melt in the mouth and the plum compote with spices enhances its flavor. Every single bite is a door to the heaven which can be relished at any season. Prepare these hand pies and grab a cup of coffee to enjoy a summer evening.
I referred anediblemosaic for the crust. I referred CubesNJulliennes for the styling and inspired by it. Now, to the recipe
Ingredients:
For the Crust:
- 1 ¼ cups All-Purpose Flour
- ½ teaspoon Salt
- ½ cup Unsalted Butter
- 2-3 tablespoon Cold Water
For the Filling:
- 1 cup White plum, pitted
- ¼ cup Sugar
- ½ inch Cinnamon Stick
- 1 star anise
- 1 Cardamom
- 1 Cloves
- ¼ cup Water
For Pastry Wash:
- ¼ cup Milk
- 2 tablespoon Sugar
Method:
White Plum Compote:
- In a small saucepan, add water and bring it to boil.
- Add the ingredients to the pan and cook over medium flame until it reaches jam like consistency.
- Remove from the heat and allow it to cool down completely.
Pie Crust:
- In a bowl, add flour and salt. Combine them well.
- Add slices of butter and mix it with fingers until the mixture resembles coarse crumbs.
- Transfer the mixture to the work surface area and knead with your hands gently by adding cold water until it comes together like a dough.
- Wrap the crust in a plastic wrap or place it in a zip lock and refrigerate for an hour. The dough can be refrigerated for a couple of weeks.
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking tray with parchment paper.
- Remove the dough from the refrigerator and roll into a disc of the thickness of ¼ inch. Now, cut the rolled dough into desired shapes. I prefer rectangles.
- Arrange the pieces on the lined baking tray. Refrigerate it for another 30 minutes or an hour.
- After the freezing time, remove these pieces. Place a teaspoon of plum filling in the center of one rectangle. Cover it with another piece. Gently press the edges with a fork to seal them together.
- Brush the edges with the milk and sprinkle sugar granules on the top.
- Bake in the oven for about 15 minutes or until it becomes golden brown.
- Remove from the oven and allow them to cool down.
- Serve it warmly or cold. I prefer to serve them warmly.
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Thanks,
Karthi
