Archive for September, 2017

Cherry Mini Pies


2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup of butter (cold, unsalted and cubed)
1/2 cup sour cream

Your favorite pie filling, For our recipe we used cherry filling

1 large egg, beaten
1/8 cup of sugar

To make the pastry, whisk together the flour, salt, baking powder. Add the butter, working it in to make a course mixture. Add in the sour cream and mix until it comes together in chunks. Turn it out onto a floured surface and knead together. Pat the dough into a log and roll it into a 10″ x 10″ square. dust both sides with flour and fold together. Flip it over and repeat the process. Roll the dough up into a log and wrap in plastic wrap, refrigerate for approximately 30 minutes or more.

Preheat your oven to 425 and line a half sheet pan with parchment paper.

Remove the dough from the refrigerator. roll the dough onto a lightly floured surface to form a 14″ x 14″ square. With a pastry wheel or knife cut the square into 3 1/2″ x 3 1/2″ pieces. Use 8 squares for the tops and 8 squares for the bottoms. Place a heaping tablespoon of the filling in the center of the bottoms. Brush egg wash on the edges then place the tops on. Using a fork seal the edges completely around all sides. Cut slits into the tops ( I use a pair of scissors and make four diagonal cuts). Egg wash the tops and sprinkle with sugar.

Bake for 20 minutes then enjoy.

Chef Brian Klauss

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