Jam Hand Pie Bites

26 Mar

We’re making the pie here with Rhubarb Rosemary, but it would work equally well with any of our jams.

  • 1 1/2 cups flour
  • 1 cup butter, cold
  • 1/4 cup water, plus more if its too dry
  • Rhubarb Rosemary jam
  • Demerara (or substitute raw) sugar
  • 1 egg mixed with 1 tablespoon water
  • Creme Fraiche

1. Preheat oven to 350 degrees F.

2. Cut butter into chunks, and then press into flour, creating flakes with the butter. Add the water, and mix until smooth.

3. Using a floured surface, roll dough to 1/8 inch thickness. Cut dough into 2 inch by 2 inch squares.

4. Place a teaspoon amount of Rhubarb Rosemary Jam on the dough. Fold the corners of the dough into the center.

5. Brush pastries with egg wash and sprinkle with sugar.

6. Bake on a sheet pan with parchment paper until dough becomes golden (about 12 minutes).

7. Serve with a drizzle of creme fraiche.

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