Satsuma Marmalade Hand Pies
 
Makes 8
Ingredients
  • ⅓ cup (80 grams) cold water
  • ¼ cup (60 grams) cold vodka
  • 3 cups (375 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • ¼ cup (57 grams) cold all-vegetable shortening
  • Satsuma Marmalade (recipe below)
  • 1 large egg yolk (19 grams)
  • 2 tablespoons (30 grams) heavy whipping cream or whole milk
Instructions
  1. In a measuring cup, stir together ⅓ cup (80 grams) cold water and vodka. Freeze for 5 minutes.
  2. In a large bowl, whisk together flour, sugar, and salt until combined. Using a pastry blender, cut in cold butter and shortening until mixture is crumbly. (Do not overmix.) Drizzle vodka mixture over flour mixture, and press with the back of a spatula to bring dough together. Using your hands, gently press dough together.
  3. Turn out dough, and divide in half. Shape each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Let dough stand at room temperature until slightly softened, about 15 minutes. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 3¾-inch round cutter, cut 16 rounds. Using a small star-shaped cutter, cut centers from half of rounds.
  6. Spoon about 1½ tablespoons Satsuma Marmalade onto center of each solid round, leaving a ½-inch border. Lightly moisten border of each pie, and top with rounds with cutouts. Using the tines of a fork, press down edges to crimp. Place pies on prepared pan, and freeze for 15 minutes.
  7. In a small bowl, whisk together egg yolk and cream. Lightly brush egg wash over pies.
  8. Bake for 20 to 25 minutes. Let cool before serving.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/satsuma-marmalade-hand-pies/