Jam-filled hand pies
Makes 6 pastries
1 3/4 cup all purpose flour
1 T sugar
1/3 t salt
3/4 c butter
1 egg lightly beaten
2-4 T milk
6 T jam or Nutella
1. In a large bowl stir together flour, sugar, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in egg. Sprinkle 1 tablespoon milk at a time over part of flour mixture; gently toss with a fork. Push moistened mixture to side of bowl. Repeat, adding only enough milk until mixture begins to come together. Gather into a ball, needing gently just until it holds together. (or combine all ingredients except milk in a food processor. Pulse; add milk 1 tablespoon at a time until though comes together. ) divide pastry in half; form two balls. If desired, cover with plastic wrap and chill until ready to use .
2. Preheat oven to 375°F. On a lightly floured surface slightly flat and one pastry ball. Roll into a 9 x 8“ rectangle. Cut in half lengthwise to form two 9 x 4“ rectangles; cut each in thirds crosswise to form six total 3 x 4“ rectangles. Repeat with remaining pastry ball. *
3. Spread 1 tablespoon jam each onto six rectangles. Moisten edges with additional milk; top with remaining pastry rectangles; press edges with a fork to sel spread 1 tablespoon jam each onto six rectangles. Moisten edges with additional milk; top with remaining pastry rectangles; press edges with a fork to seal. Using a flowered spatula, transfer filled pastries to a baking sheet. Brush tops with additional milk.
4. Bake 17 to 20 minutes or until golden. Remove; let cool on a wire rack five minutes. Drizzle with cookie glaze. Serve warm.
*NOTE for pastries with heart cutouts: using 1/2 to 1 1/2 inch heart shaped cookie cutter’s cut shapes from half the rectangles. Discard hearts or brush with milk and press on to rectangle tops. Continue as above. For heart shape pastries roll pastry to 1/8 inch thickness. Cut out shapes using a 3 inch cookie cutter, re-rolling scraps. Spread 1 teaspoon jam onto half the hearts; add tops. Continue as above. Make 16 hearts.
In a bowl whisk together 2 cups powdered sugar, 2 tablespoons cornstarch up, three tablespoons milk, half a teaspoon vanilla, fourth a teaspoon almond extract and a pinch of salt until smooth. Add paste food coloring to tint .