This delicious recipe makes about 24 -28 Cranberry Wine Hand Pies.
Into a pot pour fresh or frozen cranberries (12oz, 340grams), add granulated sugar (1 cup), cinnamon sticks (2), red wine (3/4 cup) and orange zest (1 tablespoon, optional). Stir well and bring mixture to simmer. Cook until cranberries burst. Cook 3-5 minutes. Remove from the heat and allow to cool. Mixture will thicken as it cools.
Into a bowl pour chilled plain yogurt (1/2 cup, 120ml), red wine (1/2 cup, 120ml) and Vanilla Bean Paste/Vanilla Extract (1/2tsp). Whisk well till combined. Place bowl into the fridge while you prep dry ingredients.
Measure flour ( 2 and 1/2 cup, 350grams), granulated sugar (2 tablespoons), salt (1/2tsp) into a food processor bowl. Pulse quickly to combine. Then add chilled, diced butter ( 2 sticks/1 cup/ 226grams). Pulse food processor till butter is dispersed in the dry ingredients to in about pea size chunks.
Gradually, while pulsing pour wine-yogurt mixture into the flour-butter mixture and pulse until dough starts to come together. Gather the dough into a ball, flatten it to shape a disk. Wrap it in a plastic wrap and chill for 2 hours. Dough can be prepared up to 2 days ahead.
TIP : There should be small piece of butter visible in the dough.
Cut the pie dough in half. Return one half into the fridge to keep it chilled.
Dust the work surface with flour. Place one half of dough onto the floured surface and dust the top of the dough with a little flour, too. Roll out half of the dough to about 1/16" (1.5 to 2mm). Sometimes dough can get stuck to the work surface. Run a spatula underneath to release it.
TIP : Roll out dough between 2 sheets of parchment, food wrap or use a large silicone mat.
Cut out as many rounds as possible. Use 3" to 3.25inch round cookie cutter. Place rounds onto a baking sheet lined with a parchment or silicone baking pan. Gather scraps and re-roll. Chill for 15-20 minutes. Then repeat with the remaining half of the pie dough.
Spoon about 1 tablespoon of cranberry filling onto each round. Fold one half over, press the edges together. Then crimp the edges with a fork to seal the hand pies. Chill hand pies again for 20 minutes
TIP : Hand pies can be prepared ahead of time, They can be chilled for up to 2 hours before baking. Be sure loosely cover hand pies with a food wrap.
Break an egg into a small dish, pour in 1 teaspoon of water. Whisk well. Brush each hand pie with an egg wash and dust with coarse sugar. Then score the top layer of the dough with a knife. You can either make an X or make several short cuts to make a pretty design.
Bake at 375F for 18-22minutes, or a little longer until golden brown. Cool on a baking sheet for 5 minutes. Then transfer hand pies onto a cooling rack. Use a small spatula to help pick up hand pies from the baking sheet. Hand pies can be frozen for up to 3 months.
TIP : Sometimes juices from the filling will ooze out of the hand pie. This is normal. These juices as hand pies cool can make them stick slightly to the parchment/baking mat. Use a cookie spatula to help release them if hand pies are stuck.
Absolutely, use chilled water instead.
Yes, you can freeze these hand pies. Freeze them first on a baking sheet, then once frozen freeze them either in a freezer safe bag or a freezer safe container.
Recipe by Hanielas.com