These Spiced Peach Hand Pies are a combination of fresh peaches, a kick of cinnamon and ginger, all wrapped up in the perfect buttery pie crust. These mini pies are the perfect portable dessert.
These little cuties are a peach pie in miniature – Spiced Peach Hand Pies.
Remember when I said I found those irresistible fresh peaches on special that I made my Peaches and Cream Swiss Roll Cake with? Well, I made these Spiced Peach Hand Pies at the same time.
The perfect portable dessert
I love hand pies – small, portable and perfect picnic food. The filling is soft and sweet but the outside is buttery, flaky pie crust that’s super easy to make. Also, no fighting over who gets the biggest piece – everyone can have their own. You can eat hand pies hot, room temperature or cold and they can be frozen and reheated for a treat whenever you feel the urge.
And then there’s the hundreds of flavours you could use for your hand pies. Everything from Jam to custard, to pie filling (store bought or homemade), fresh fruits, nuts for crunch or how about Nutella like in my Nutella Hand Pies?
These Spiced Peach Hand Pies have a little kick from ground cinnamon and ginger all wrapped up with those fresh peaches, and the flavours all together are just amaaaaazing. Warming and comforting and seriously tasty.
It starts with the hand pie dough.
This is my favourite pie crust recipe and makes the perfect hand pie dough.
- A good amount of butter gives this dough the ultimate buttery flavour.
- Making sure the ingredients are cold to start with is the secret to the flaky layers once these hand pies are done.
- The quicker the better – the absolute genius of this hand pie dough is that, for it to work out perfectly flaky, you should spend no longer than 3 minutes making it. Who doesn’t love something that quick to throw together.
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Spiced Peach Hand Pies
For the pastry: (see notes)
- 115 g (1 stick / 1⁄2 cup) unsalted butter, cubed and chilled
- 150 g (1 cup + 1 tablespoon) plain (AP) flour (notes)
- 2 tablespoons caster / granulated sugar (notes)
- Pinch of salt
- 3-4 tablespoons ice water (notes)
For the filling
- 1 1/2 peaches, peeled and diced
- 1 tablespoon light brown sugar (notes)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 large egg, beaten
- 2 teaspoons demerara sugar
To make the pastry:
- Place the flour, butter, sugar and salt in a food processor and pulse until it looks like breadcrumbs. Add the ice water 1 tablespoon at a time and pulse between each until the dough just starts clumping together. Turn the dough out onto a board and just gently pull it together – don’t knead it too much (see notes)
- Press the dough into a disk, wrap in plastic wrap and refrigerate for at least half an hour.
To make the filling
- Mix filling ingredients together in a bowl and set aside.
Preheat the oven
- Preheat the oven to 200C / 395F / 180C fan forced. Line 2 baking trays with baking paper.
- Place the dough on a lightly floured surface and roll out to about 3mm thick. Use a cookie cutter to cut out 18 shapes - simple shapes are easiest to seal (if you need to re-roll the pastry try to only do it once). Lay the shapes on the baking trays and put them back in the fridge to firm up again about 10 minutes is enough. You can also cut out some little decorations from the dough off cuts, like leaves to stick to the top of each pie.
Assemble the pies:
- Take one baking tray out and leave the other in the fridge to stay cold.
- Place about 1 tablespoon of filling (leaving any juices behind) in the centre of each of 9 pieces of the pastry shapes.
- With your finger, run a light line of water around the edge of each one. Place another piece over the top and press down lightly around the edge.
- Press down with a fork around the edge to crimp and seal the 2 pieces of pastry together. It may stretch at the edge but that’s ok, just be as gentle as you can and then use the cookie cutter again to remove excess dough and neaten the edge.
- Add any decorations to the top, the use a sharp knife to poke a hole near the centre (this will allow steam to escape).
- Brush the tops with beaten egg then sprinkle with demerara sugar.
- Bake for around 20 minutes or until golden and crispy.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- If you don’t feel like making your own pastry, you could use store bought sweet puff pastry.
- Once you turn the dough out onto a board you don’t want to knead it too much or you will cause the butter to melt. The crispiest results will come from keeping the dough as cold as possible at all times before baking.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).