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Sourdough hand pies on a wire rack.

Jam-Filled Sourdough Hand Pies

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These sourdough hand pies are ideal for those moments when you crave something sweet but don't want to commit to a whole pie. Made with a buttery sourdough discard pie crust, they are the perfect way to use your sourdough discard, creating flaky layers that turn golden brown in the oven.
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Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 1 hour 15 minutes
Total Time 2 hours 10 minutes
Servings 15
Calories 148

Equipment

  • Mixing bowl
  • Measuring cups and spoons or a kitchen scale
  • Pastry cutter or dough scraper
  • Pastry brush
  • Cookie cutter or glass
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Rolling Pin
  • Pastry brush
  • Sharp knife
  • Fork
  • Plastic wrap

Ingredients 

  • 120 grams all-purpose flour 1 cup
  • 113 grams butter cold, 1 stick
  • ½ teaspoon salt
  • 1 teaspoon sugar white
  • 1 teaspoon white vinegar
  • 120 grams sourdough discard ½ cup
  • 30 tablespoons jam of your choice

Instructions

  • In a wide, flat-surfaced bowl, blend together the flour, salt, and sugar.
  • Take the butter from the refrigerator and cut it into cubes.
  • Add the butter to our flour, salt, vinegar and sugar mixture and cut it into even smaller pieces. A pastry cutter would be fantastic for this task, but if you don't have one, no worries! I use a sharp dough scraper, and it works just fine. The goal here is to blend the butter in, but with care. We're aiming to create small, flour-coated pieces of butter, not fully mix it in.
  • Add in the sourdough discard straight from the fridge and mix it all together until you get a crumbly dough.
  • If the dough still feels too crumbly, add in 1 tablespoon of water and mix again. If it's not coming together after that, try adding another tablespoon of water.
  • You're aiming for the dough to stick together in clumps, but it shouldn't feel too sticky. When it starts to clump up nicely, move the dough onto a floured surface to work with it.
  • Use your floured hands to gently fold the dough, helping it come together into a ball. The dough should form into a ball quite easily. If it's a bit dry or crumbly, wet your fingers with a bit of ice water and keep working the dough. If it's too sticky, just sprinkle on a little more flour as you continue to shape it.
  • Once it's formed, flatten the dough into a disc about 1 inch thick. This disc shape will make rolling it out later much easier. Wrap the disc tightly in plastic wrap and refrigerate it for at least 2 hours, or it can stay in the fridge for up to 3 days.
  • Take your chilled dough disc out of the fridge and roll it out on a lightly floured work surface. Every few rolls, give the dough a quarter turn. If it starts to stick at all, just sprinkle a little flour underneath and continue rolling.
  • Roll it out until it's between ⅛ to ¼-inch thick. Use your cookie cutter to cut out 6" (about 15 cm) circles. Re-roll any leftover dough scraps and cut more circles.
  • Let the cut circles chill in the fridge for at least 15 minutes before you start filling your hand pies.
  • Add 2- 3 tablespoons of filling to the dough circles, but be careful not to overfill them as they might burst during baking.
  • Brush the edges of the pie with egg wash, then fold it over and press the edges firmly together. Use a fork to crimp and seal them shut.
  • Use a small, sharp knife to make 3 little cuts in the top middle of the pie. Make sure not to cut through to the bottom, but do open the slits well. These cuts let air out when the pie bakes, so your filling won't burst out.
  • Sprinkle some sugar over the hand pies to make them sweeter (and add to their appearance!).
  • Place pies on the baking sheet and refrigerate for about 30 minutes.
  • Cook the pies in the oven at 374°F (about 190°C) for 20 to 25 minutes. They're ready when the tops and bottoms turn golden brown, and you see the filling beginning to bubble.
  • Let your hand pies cool down for 10 minutes, then you can enjoy them!

Video

Notes

  • If you notice the butter beginning to melt at any stage, there's no need to worry. Simply pause what you're doing and place the dough in the fridge to cool down. After about half an hour, you can take it out and continue with your work.
  • The easiest way to prepare the butter for the dough is to first cut it into small cubes, then use a dough scraper to mix it in. Another good idea is to grate the butter and then add it to the flour. This can make mixing it all together really simple!
  • While some might opt for a food processor when incorporating butter, I prefer to avoid it. It can overwork the butter, making the pieces too small, which could lead to using less water and a crumbly dough
  • Unlike bread dough, it's important to handle this dough as little as possible. There are two main reasons for this: to keep the dough from warming up from the heat of our hands and to prevent too much gluten development. In practical terms, this means you should only knead the dough until it just comes together – no more than that.
  • Be careful not to put too much filling in the pies. The right amount depends on what you're filling them with. If it's something thick like curd or harder jam, you can use a bit more. But if you're not sure, it's better to use less.
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Nutrition

Serving: 1hand pie | Calories: 148kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 132mg | Potassium: 26mg | Fiber: 1g | Sugar: 10g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.5mg
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