Pecan Hand Pies

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 1/2 cup Brown sugar, light
  • 1/2 tsp Cinnamon
  • 1 1/4 cups Flour
  • 1 pinch Nutmeg
  • 5/8 tsp Salt
  • 1 2/3 tbsp Sugar
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 2/3 cup Butter, unsalted
  • 1/4 cup Buttermilk

• Beer, Wine & Liquor

  • 1 tbsp Vodka

• Liquids

  • 1 tsp Water

Found on tutti-dolci.com

Description

Ingredients

• 1/2 cup cold unsalted butter
• 1 1/4 cups flour
• 1 Tbsp sugar
• 1/2 tsp cinnamon
• pinch of nutmeg
• 1/2 tsp salt
• 1/4 cup buttermilk
• 1-2 Tbsp vodka
• 1/2 cup light brown sugar
• 1/2 cup pecans, finely chopped
• 1/8 tsp salt
• 1 1/2 Tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1 large egg yolk
• 1 tsp water
• 2 tsp sugar (for sprinkling)

Directions

• For the crust, grate 1/4 cup butter into a small bowl; cut remaining 1/4 cup butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, sugar, cinnamon, nutmeg, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.
• Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just to form a ball. Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).
• Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough until dough is a 12-inch circle, 1/8 thick (If dough starts to stick, use a floured bench scraper to gently lift dough from board). Use a 3 1/2-inch round biscuit cutter to cut out 12 circles of dough (re-roll scraps once). Place circles on baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
• For the filling, combine brown sugar, pecans, and salt in a small bowl. Add melted butter and vanilla; fold in until combined. To assemble hand pies, whisk together egg yolk and water in a small bowl. Brush chilled circles lightly with egg wash; top with 1 tablespoon filling. Fold circles over and crimp edges with a fork to seal. Chill assembled pies in the refrigerator for 10 minutes.
• Just before baking, vent pies with a sharp knife, brush lightly with egg wash, and sprinkle with sugar. Bake for 18 to 19 minutes, until golden brown. Cool pies on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Nutrition