Wednesday, September 8, 2010
I had some leftover white peach preserves that I had made earlier and decided to use my favorite galette recipe to make hand pies. I lived in NYC for 11 years, and in the east coast they say things a little differently. Instead of dolly, they say hand truck. Instead of turnover, they say hand pie. To this day I still call turnovers hand pies. It's nice to have some dough ready in your freezer.
Galette dough: makes enough for 10 hand pies (can store in freezer for 1 month)
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut in pieces
1/4 cup to 1/2 ice water
Place flour, salt and sugar in the bowl of a standing mixer or food processor or simply use a pastry cutter. Add butter to flour mixture and process until mixture resembles coarse meal. Add ice water in a slow steady stream just until dough holds together. Turn the dough out onto a work surface. Divide into 2 equal pieces and place on 2 separate sheets of plastic wrap. Refrigerate at least 1 hour before using.
I used 1 half of this recipe and separated the dough into 5 equal pieces. Roll the dough and cut into a 4-6 inch circle. I chose 6 inches and used a bowl as a cutting guide. Transfer dough to baking sheet.
Fill one half with 2 tablespoons of fruit filling. You can use apples, cherries, plums, peaches, or berries. Cook the fruit with some lemon juice, sugar, and a little bit of flour or cornstarch. I used peach preserves that worked out perfectly.
Fold over and press edges with a fork. Cut a steam hole on top. Brush with an egg wash.
Sprinkle a course sugar on top such as turbinado. I only had granulated. Bake at 375 degrees for 20-25 minutes. So quick and tasty.